Impurities enhance caking in lactose powder
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Impurities enhance caking in lactose powder. / Carpin, M.; Bertelsen, H.; Dalberg, A.; Roiland, C.; Risbo, Jens; Schuck, Peter; Jeantet, R.
In: Journal of Food Engineering, Vol. 198, 2017, p. 91-97.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Impurities enhance caking in lactose powder
AU - Carpin, M.
AU - Bertelsen, H.
AU - Dalberg, A.
AU - Roiland, C.
AU - Risbo, Jens
AU - Schuck, Peter
AU - Jeantet, R.
PY - 2017
Y1 - 2017
N2 - 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
AB - 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
KW - Caking
KW - Lactose
KW - Impurities
KW - Amorphous
KW - Moisture sorption
KW - Ring shear tester
U2 - 10.1016/j.jfoodeng.2016.11.013
DO - 10.1016/j.jfoodeng.2016.11.013
M3 - Journal article
VL - 198
SP - 91
EP - 97
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -
ID: 176373812