Many powders contain amorphous components, such as amorphous lactose in milk powders, which when given sufficient conditions of temperature and water content, will mobilise as a high viscosity flow making the particles sticky. This can lead to increased cohesiveness, powder caking and increased adhe
✦ LIBER ✦
Caking of amorphous powders — Material aspects, modelling and applications
✍ Scribed by Markus Hartmann; Stefan Palzer
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 810 KB
- Volume
- 206
- Category
- Article
- ISSN
- 0032-5910
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## Abstract Spray drying is widely used to manufacture many powdered products, with the drying process parameters having significant influence over the final powder's surface properties and propensity for unwanted caking. In most cases caking experiments are performed on bulk powders, but especiall
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