Caking behaviour of food powder binary mixes containing sticky and non-sticky powders
Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Fitzpatrick, J.J. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:204 ; year:2017 ; pages:73-79 ; extent:7 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.jfoodeng.2017.02.021 |
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| 520 | |a Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. | ||
| 520 | |a Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. | ||
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10.1016/j.jfoodeng.2017.02.021 doi GBVA2017007000021.pica (DE-627)ELV03579349X (ELSEVIER)S0260-8774(17)30066-3 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Fitzpatrick, J.J. verfasserin aut Caking behaviour of food powder binary mixes containing sticky and non-sticky powders 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Glass transition Elsevier Powder caking Elsevier Powders mixes Elsevier O’Connor, J. oth Cudmore, M. oth Dos Santos, D. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:204 year:2017 pages:73-79 extent:7 https://doi.org/10.1016/j.jfoodeng.2017.02.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 204 2017 73-79 7 045F 630 |
| spelling |
10.1016/j.jfoodeng.2017.02.021 doi GBVA2017007000021.pica (DE-627)ELV03579349X (ELSEVIER)S0260-8774(17)30066-3 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Fitzpatrick, J.J. verfasserin aut Caking behaviour of food powder binary mixes containing sticky and non-sticky powders 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Glass transition Elsevier Powder caking Elsevier Powders mixes Elsevier O’Connor, J. oth Cudmore, M. oth Dos Santos, D. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:204 year:2017 pages:73-79 extent:7 https://doi.org/10.1016/j.jfoodeng.2017.02.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 204 2017 73-79 7 045F 630 |
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10.1016/j.jfoodeng.2017.02.021 doi GBVA2017007000021.pica (DE-627)ELV03579349X (ELSEVIER)S0260-8774(17)30066-3 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Fitzpatrick, J.J. verfasserin aut Caking behaviour of food powder binary mixes containing sticky and non-sticky powders 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Glass transition Elsevier Powder caking Elsevier Powders mixes Elsevier O’Connor, J. oth Cudmore, M. oth Dos Santos, D. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:204 year:2017 pages:73-79 extent:7 https://doi.org/10.1016/j.jfoodeng.2017.02.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 204 2017 73-79 7 045F 630 |
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10.1016/j.jfoodeng.2017.02.021 doi GBVA2017007000021.pica (DE-627)ELV03579349X (ELSEVIER)S0260-8774(17)30066-3 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Fitzpatrick, J.J. verfasserin aut Caking behaviour of food powder binary mixes containing sticky and non-sticky powders 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Glass transition Elsevier Powder caking Elsevier Powders mixes Elsevier O’Connor, J. oth Cudmore, M. oth Dos Santos, D. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:204 year:2017 pages:73-79 extent:7 https://doi.org/10.1016/j.jfoodeng.2017.02.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 204 2017 73-79 7 045F 630 |
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10.1016/j.jfoodeng.2017.02.021 doi GBVA2017007000021.pica (DE-627)ELV03579349X (ELSEVIER)S0260-8774(17)30066-3 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Fitzpatrick, J.J. verfasserin aut Caking behaviour of food powder binary mixes containing sticky and non-sticky powders 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. Glass transition Elsevier Powder caking Elsevier Powders mixes Elsevier O’Connor, J. oth Cudmore, M. oth Dos Santos, D. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:204 year:2017 pages:73-79 extent:7 https://doi.org/10.1016/j.jfoodeng.2017.02.021 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 204 2017 73-79 7 045F 630 |
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Caking behaviour of food powder binary mixes containing sticky and non-sticky powders |
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Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. |
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Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. |
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Caking of food powders is highly undesirable. Many food powders are powder ingredient mixes and there is little work reported on the caking of food powder mixes. This study focusses on the caking of food powder binary mixes consisting of a “sticky” powder (whey permeate WP or maltodextrin MD) and a “non-sticky” powder (salt, flour or paprika). The powders were exposed to 76% relative humidity to make the WP and MD sticky. Force-displacement testing coupled with visual assessment of 2 particles in contact using a microscope were used to investigate the caking behaviour of the binary mixes. A “sticky” powder mass fraction of at least 20% was required to initiate caking and formation of weak cakes. Increasing percentage “sticky” powder fraction above the initial caking percentage resulted in progressively stronger cakes, however the rate of this progression was much less for the stickiest MD powder. The “non-sticky” powders and how they interacted with the “sticky” powders influenced the caking behaviour of the mix. For example, salt formed the strongest cakes in the WP mixes but formed the weakest in the MD mixes. Ability of a “sticky” powder to deform and flow influenced caking behaviour. |
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