How does particle size influence caking in lactose powder?. (September 2017)

• Record Type: Journal Article
• Authors: Carpin, M.; Bertelsen, H.; Dalberg, A.; Bech, J.K.; Risbo, J.; Schuck, P.; Jeantet, R.
• Is Part Of: Journal of food engineering. Volume 209(2017)
• Page Start: 61
• Page End: 67
• Publication Date: 2017-09
• Subjects: Crystalline lactose -- Caking -- Particle size distribution -- 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.2017.04.006
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: 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 involved. Smaller particles showed higher moisture sorption and a greater caking tendency, measured by dynamic vapor sorption and ring shear testing, respectively. Therefore, moisture sorption isotherms appeared as a valuable tool to predict the effect of PSD on humidity caking, as confirmed by the results of ring shear testing. Controlling the amount of fines, characterized by a higher content of impurities, a larger specific surface area and a broader span of the PSD, was found critical to limit caking. More precisely, both the total surface area and the span of the PSD require close attention as they can significantly influence humidity and mechanical caking. Highlights: Smaller particles showed enhanced moisture sorption and higher caking tendency. Fine particles had a larger surface area, more impurities and a broader span. Moisture sorption isotherms help predicting the effect of PSD on humidity caking. Both the span of the PSD and the specific surface area influence caking.