𝔖 Bobbio Scriptorium
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Moisture-induced caking of beverage powders

✍ Scribed by Edgar Chávez Montes; Nadia Ardila Santamaría; Jean-Claude Gumy; Philippe Marchal

Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
339 KB
Volume
91
Category
Article
ISSN
0022-5142

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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