CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS

Citation
Jm. Aguilera et al., CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS, Trends in food science & technology, 6(5), 1995, pp. 149-155
Citations number
38
Categorie Soggetti
Food Science & Tenology
ISSN journal
09242244
Volume
6
Issue
5
Year of publication
1995
Pages
149 - 155
Database
ISI
SICI code
0924-2244(1995)6:5<149:CPIAFP>2.0.ZU;2-I
Abstract
Caking of free-flowing powders during storage is a deleterious phenome non that is ubiquitous in the feed, fertilizer and pharmaceutical indu stries, and of economical importance for low-moisture foods. Among oth er subjects related to caking of amorphous powders, the following aspe cts are reviewed in this article: (1) physical and morphological chang es, and quantitative procedures to assess caking; (2) proposed mechani sms of caking phenomena; (3) examples of caking in food materials; (4) the relationships between storage-induced caking and other phenomena and the glass transition of amorphous powders; (5) methods for estimat ing the evolution of caking with lime from the physical properties of powder samples and environmental conditions; and (6) measures to minim ize the occurrence of caking phenomena.