Fluidisation of whey powders above the glass-transition temperature

Powder Technology

Volumn 187, Issue 1, 2008, Pages 53-61

  Nijdam, Justin ^a   Ibach, Alexander ^b   Kind, Matthias ^b  

^a UNIVERSITY OF CANTERBURY   (New Zealand)

^b UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

Caking; Crystallisation; Dry coating; Fluidised bed; Sticky point temperature

Indexed keywords

ABS RESINS; ATMOSPHERIC HUMIDITY; CRYSTALLIZATION; CRYSTALS; FLUID DYNAMICS; FLUID MECHANICS; FLUIDIZATION; FLUIDIZED BEDS; GLASS; SUGARS; SUPERCONDUCTING TRANSITION TEMPERATURE;

CAKING; CRYSTALLISATION; DRY COATING; FLUIDISED BED; STICKY-POINT TEMPERATURE;

POWDERS;

LACTOSE; PLASTICIZER; PROTEIN; SODIUM CHLORIDE;

AIR TEMPERATURE; ARTICLE; ARTIFICIAL MILK; CRYSTALLIZATION; FLUIDIZATION; FOOD COATING; GLASS TRANSITION TEMPERATURE; HUMIDITY; WHEY;

EID: 51649086944     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2008.01.013     Document Type: Article

References (12)

1. Pearce R.J. In: Zadow J.G. (Ed). Whey and Lactose Processing (1992), Elsevier Applied Science, London
2. Aguilera J.M., Del Valle J.M., and Karel M. Caking phenomena in amorphous food powders. Trends in Food Science & Technology 6 (1995) 149-154
3. Lloyd R.J., Chen X.D., and Hargreaves J.B. Glass transition and caking of spray-dried lactose. International Journal of Food Science & Technology 31 (1996) 305-311
4. Haque M.K., and Roos Y.H. Water plasticization and crystallization of lactose in spray-dried lactose/protein mixtures. Food Engineering and Physical Properties 69 1 (2004) 23-29
5. Fox P.F., and McSweeney P.L.H. Dairy Chemistry and Biochemistry (1998), Blackie Academic & Professional, London
6. Holsinger V.H. Physical and chemical properties of lactose. In: Fox P.F. (Ed). Advances Dairy Chemistry Volume 3 (1997), Chapman & Hall, London
7. Hynd J. Drying of whey. Journal of the Society of Dairy Technology 33 2 (1980) 52-54
8. Saito Z. Lactose crystallization in commercial whey powders and in spray-dried lactose. Food Microstructure 7 (1988) 75-81
9. Ibach A., and Kind M. Crystallization kinetics of amorphous lactose, whey-permeate and whey powders. Carbohydrate Research 342 (2007) 1357-1365
10. Vuataz G. The phase diagram of milk: a new tool for optimising the drying process. Lait 82 (2002) 485-500
11. Hennigs C., Kockel T.K., and Langrish T.A.G. New measurements of the sticky behaviour of skim milk powder. Drying Technology 19 3&4 (2001) 471-484
12. Yang J., Sliva A., Banerjee A., Dave R.N., and Pfeffer R. Dry particle coating for improving the flowability of cohesive powders. Powder Technology 158 (2005) 21-33