Impurities enhance caking in lactose powder. (April 2017)

• Record Type: Journal Article
• Authors: Carpin, M.; Bertelsen, H.; Dalberg, A.; Roiland, C.; Risbo, J.; Schuck, P.; Jeantet, R.
• Is Part Of: Journal of food engineering. Volume 198(2017)
• Page Start: 91
• Page End: 97
• Publication Date: 2017-04
• Subjects: Caking -- Lactose -- Impurities -- Amorphous -- Moisture sorption -- Ring shear tester; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.11.013
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product. Highlights: Caking of lactose results in non-conform products and significant economic loss. Impurities in the lactose powder increased moisture sorption and caking tendency. The ring shear tester is a valuable tool to assess caking. The washing and purification steps should be closely monitored to limit caking.