The effect of glass transition on the desired and undesired agglomeration of amorphous food powders

In the food manufacturing and pharmaceutical industry several agglomeration technologies are applied: fluidised bed agglomeration, steam jet agglomeration, agglomeration during drying and pressure agglomeration like extrusion, roller compaction or tabletting. In addition, caking or sticking of amorphous substances, which is a kind of undesired agglomeration, is frequently observed.Any desired or undesired agglomeration of amorphous substances is dependent on the mechanical properties of the entire particle or the particle surface. Changes in the mechanical properties of the material are linked to changes in moisture and temperature and can be predicted by applying the glass transition concept. Using this concept it is possible to estimate the viscosity and the Young's modulus for a given amorphous substance while knowing their glass transition temperature in dependence on the water content.Knowing the viscosity and the Young's modulus and applying equations derived from the sintering technology or the theory of viscoelasticity it is possible to define suitable conditions for most of the agglomeration processes mentioned above.