Article ID Journal Published Year Pages File Type
239574 Powder Technology 2006 7 Pages PDF
Abstract

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.

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Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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