Impurities enhance caking in lactose powder

M. Carpin; H. Bertelsen; A. Dalberg; C. Roiland; Jens Risbo; Peter Schuck; R. Jeantet

doi:10.1016/j.jfoodeng.2016.11.013

Impurities enhance caking in lactose powder

M. Carpin, H. Bertelsen, A. Dalberg, C. Roiland, Jens Risbo, Peter Schuck, R. Jeantet

12 Citationer (Scopus)

Abstract

Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product

Originalsprog	Engelsk
Tidsskrift	Journal of Food Engineering
Vol/bind	198
Sider (fra-til)	91-97
Antal sider	7
ISSN	0260-8774
DOI	https://doi.org/10.1016/j.jfoodeng.2016.11.013
Status	Udgivet - 1 apr. 2017

Adgang til dokumentet

10.1016/j.jfoodeng.2016.11.013

https://hal.archives-ouvertes.fr/hal-01408010/documentLicens: Ikke-specificeret

Citationsformater

@article{01dc4b3d4fd44b0c96edcc90d5cf1497,

title = "Impurities enhance caking in lactose powder",

abstract = "Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product",

keywords = "Caking, Lactose, Impurities, Amorphous, Moisture sorption, Ring shear tester",

author = "M. Carpin and H. Bertelsen and A. Dalberg and C. Roiland and Jens Risbo and Peter Schuck and R. Jeantet",

year = "2017",

month = apr,

day = "1",

doi = "10.1016/j.jfoodeng.2016.11.013",

language = "English",

volume = "198",

pages = "91--97",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

}

TY - JOUR

T1 - Impurities enhance caking in lactose powder

AU - Carpin, M.

AU - Bertelsen, H.

AU - Dalberg, A.

AU - Roiland, C.

AU - Risbo, Jens

AU - Schuck, Peter

AU - Jeantet, R.

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product

AB - Caking of lactose and other dry ingredients is a common problem in the dairy and food industries. The lactose production process includes different purification steps, depending on the type of lactose produced. The aim of this study was therefore to investigate how the remaining impurities (i.e. non-lactose components) affect the caking tendency of the final powder. The results from a combination of different methods, including dynamic vapor sorption, characterization of the physicochemical composition and assessment of caking with a ring shear tester, suggested humidity caking. Larger amounts of impurities in the lactose powder resulted in enhanced moisture sorption and greater caking tendency. These findings emphasize the importance of controlling the washing and purification steps throughout the production process in order to limit caking in the final product

KW - Caking

KW - Lactose

KW - Impurities

KW - Amorphous

KW - Moisture sorption

KW - Ring shear tester

U2 - 10.1016/j.jfoodeng.2016.11.013

DO - 10.1016/j.jfoodeng.2016.11.013

M3 - Journal article

SN - 0260-8774

VL - 198

SP - 91

EP - 97

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -