Glass transition and the flowability and caking of powders containing amorphous lactose

Powder Technology

Volumn 178, Issue 2, 2007, Pages 119-128

  Fitzpatrick, J J ^a   Hodnett, M ^a   Twomey, M ^a   Cerqueira, P S M ^a   O'Flynn, J ^a   Roos, Y H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Caking; Food powders; Glass transition; Powder flowability; Storage and handling

Indexed keywords

ADHESION; GLASS TRANSITION; STAINLESS STEEL; SUPERCONDUCTING TRANSITION TEMPERATURE; THERMAL EFFECTS; VISCOSITY;

FLOWABILITY; MILK POWDERS; POWDER FLOWABILITY;

AMORPHOUS MATERIALS;

LACTOSE; STAINLESS STEEL;

ADHESION; AMORPHOUS MATERIALS; GLASS TRANSITION; STAINLESS STEEL; SUPERCONDUCTING TRANSITION TEMPERATURE; THERMAL EFFECTS; VISCOSITY;

ADHESION; ARTICLE; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; FLOW KINETICS; GLASS TRANSITION TEMPERATURE; MILK; PARTICLE SIZE; POWDER; PREDICTION; TEMPERATURE SENSITIVITY; TIME; VISCOSITY; WATER CONTENT;

EID: 34547955894     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2007.04.017     Document Type: Article

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