Effects of anticaking agents and storage conditions on the moisture sorption, caking, and flowability of deliquescent ingredients

Food Research International

Volumn 45, Issue 1, 2012, Pages 369-380

  Lipasek, Rebecca A ^a   Ortiz, Julieta C ^a   Taylor, Lynne S ^b   Mauer, Lisa J ^a  

^a PURDUE UNIVERSITY   (United States)

^b PURDUE UNIVERSITY   (United States)

Author keywords

Deliquescence; Moisture sorption isotherms; Physical stability; Powder blends

Indexed keywords

ANTI CAKING AGENTS; BINARY SYSTEMS; CALCIUM STEARATE; DELETERIOUS EFFECTS; DELIQUESCENCE; FLOWABILITY; FOOD INGREDIENTS; MOISTURE ADSORPTION; MOISTURE SORPTION; MOISTURE SORPTION ISOTHERMS; PHYSICAL STABILITY; POWDER BLENDS; PRODUCT QUALITY; RELATIVE HUMIDITIES; STORAGE CONDITION; VARIABLE EFFECTS;

ADSORPTION; ADSORPTION ISOTHERMS; CALCIUM; CALCIUM SILICATE; CITRIC ACID; COMPRESSIVE STRENGTH; FRUCTOSE; POWDERS; SILICA; SILICATES; SODIUM; SODIUM CHLORIDE; SUGAR (SUCROSE);

MOISTURE;

EID: 84855526986     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.037     Document Type: Article

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