How does particle size influence caking in lactose powder?

Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms in...

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Veröffentlicht in:	Journal of food engineering 2017-09, Vol.209, p.61-67
Hauptverfasser:	Carpin, M., Bertelsen, H., Dalberg, A., Bech, J.K., Risbo, J., Schuck, P., Jeantet, R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Caking Chemical and Process Engineering Crystalline lactose Engineering Sciences Food and Nutrition Food engineering Life Sciences Moisture sorption Particle size distribution Ring shear tester
Online-Zugang:	Volltext
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