کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
239574 | 465843 | 2006 | 7 صفحه PDF | دانلود رایگان |
Five mixtures of dried skimmed milk (DSM) and wheat flour (WF) were prepared and stored for 45 days at 20 °C and various relative humidities (RH) from 0% to 85%. Morphological properties, particle size distributions and mechanical properties were studied before and during storage. Scanning electronic microscopy (SEM) showed that samples stored at high RH (59–85%) agglomerated and formed a compact mass of powder due to caking phenomenon. The caking intensity increased with storage relative humidity and was expressed as the maximum force (Fmax.) calculated from force/compression curves. DSM powders showed stick-slip behaviour during deformation and, moreover, this phenomenon increased with the DSM ratio in the mixture (up to 20 ± 1 N for 100% DSM) and disappeared with storage relative humidity.
Journal: Powder Technology - Volume 163, Issue 3, 28 April 2006, Pages 145–151