Influence of environmental conditions on caking mechanisms in individual amorphous food particle contacts-Reference-Cited by-同舟云学术

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Influence of environmental conditions on caking mechanisms in individual amorphous food particle contacts

Published:2014-05-21 Issue:8 Volume:60 Page:2774-2787
ISSN:0001-1541
Container-title:AIChE Journal
language:en
Short-container-title:AIChE J.

Author:

Haider Christine I.¹,Hounslow Michael J.¹,Salman Agba D.¹,Althaus Tim O.²,Niederreiter Gerhard³,Palzer Stefan³

Affiliation:

1. Dept. of Chemical and Biological Engineering; University of Sheffield; Mappin Street Sheffield S1 3JD U.K.

2. Dept. of Science; Nestlé Product Technology Centre; Haxby Road York YO31 8FZ U.K.

3. Dept. of Research and Development; Nestlé SA Headquarters; Avenue Nestlé 55 CH-1800 Vevey Switzerland

Publisher

Wiley

Subject

General Chemical Engineering,Environmental Engineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/aic.14490/fullpdf

Reference49 articles.

1. Caking of amorphous powders-material aspects, modelling and applications;Hartmann;Powder Technol.,2011

2. Aggregation and caking processes of granular materials: continuum model and numerical simulation with application to sugar;Christakis;Adv Powder Technol.,2006

3. Caking phenomena in amorphous food powders;Aguilera;Trends Food Sci Technol.,1995

4. Comparing the caking behaviours of skim milk powder, amorphous maltodextrin and crystalline common salt;Fitzpatrick;Powder Technol.,2010

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3. Moisture sorption, thermal, and caking characteristics of l-lysine-carbonate granules;Food Bioscience;2023-06

4. Challenges in dried whey powder production: Quality problems;Food Research International;2022-10

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