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Sticking and Agglomeration of Hygroscopic, Amorphous Carbohydrate and Food Powders
Author(s) -
Wallack David A.,
King C. Judson
Publication year - 1988
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.5420040106
Subject(s) - maltodextrin , coalescence (physics) , fructose , sucrose , scanning electron microscope , economies of agglomeration , chemical engineering , amorphous solid , materials science , moisture , chemistry , chromatography , food science , composite material , crystallography , spray drying , physics , astrobiology , engineering
Sticking temperatures as a function of moisture content have been measured for various hygroscopic powders by use of a closed and agitated vessel held in a temperature bath. Earlier results reported by Downton, et al., for a mixture of sucrose and fructose have been extended to cover coffee extract and a mixture of maltodextrin, sucrose, and fructose. Results for these various substances are interpreted in terms of the Frenkel model and approximation, which postulate that these phenomena occur by a coalescence process, driven by surface energy and accomplished through viscous flow. The size of the interparticle bridge required for sticking is an important parameter in the analysis, and has been measured through use of scanning electron microscopy.