Caking of crystals: Characterization, mechanisms and prevention

Chen, Mingyang; Wu, Songgu; Xu, Shan; Chen, Yuanfu; Shilbayeh, Mohannad; Ya, Liu; Zhu, Xun; Wang, Jingkang; Gong, Junbo

doi:10.1016/j.powtec.2017.04.052

Cited by 66 publications

(24 citation statements)

References 110 publications

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“…Investigations of food powders should be extended to include a parameter related to the identification and estimation of the powder caking level. The currently proposed agglomeration indexes are based on the mechanical properties of the powder (e.g., force displacement test, penetration test, shear test), particle morphology based on microscopic image analysis (e.g., aspect ratio, sphericity, bluntness), and statistical analysis (Carpin et al, 2016;Chen et al, 2018;Zafar et al, 2017). A significant part of the research conducted to describe caking in the literature was designed to determine parameters related to the flowability and strength of the powder.…”

Section: Introductionmentioning

confidence: 99%

“…Investigations related to structural changes and the process of creating crystalline bridges are important elements in the process of learning about the mechanisms of agglomerate formation. For this purpose, it is worth using modern techniques to determine changes in the structure, such as Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR), and Raman spectroscopy, which may contribute to a deeper understanding of the phenomenon of caking (Chen et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

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In recent years, there has been growing interest in the elimination of undesirable phenomena in the processing of bulk materials. In this study, the relationship between the mechanical properties of caking, as analysed with FTIR structural measurements, and the phenomena connected with fungal growth were investigated in wheat flour and potato starch. The materials were stored in high humidity conditions at room temperature (20 ± 2 o C) in order to rapidly cause caking. The results showed changes in cake strength, for which the maximum force recorded by the sensor during storage was assumed. For the potato starch, the maximum strength occurred on the 8th day of storage and amounted to 29.4 N. From that day, the level of strength in this powder started to decrease, however, an increase in fungal contamination was also observed. Day 8 also marked the beginning of structural changes in the potato starch, which were observed in the FTIR spectra. The results obtained suggest that the strength of the agglomerates correlates with structural changes and fungal contamination. K e y w o r d s: caking, food powders, mechanical properties, fungal spoilage, powder quality

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Wajs¹,

Bańda²,

Panek³

et al. 2020

Int. Agrophys.

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“…A perfect circle has a circularity of 1.0, while a very narrow elongated object has a circularity close to 0. A particle with very smooth surface has a convexity of 1.0, while the very spiky one has a convexity of 0 . The lower angle of repose, higher circularity and convexity of the optimized product demonstrated that it has a much more spherical shape.…”

Section: Resultsmentioning

confidence: 99%

Spherical Crystallization and the Mechanism of Clopidogrel Hydrogen Sulfate

Chen

Zhang

et al. 2018

Chem Eng & Technol

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Clopidogrel hydrogen sulfate is a famous antiplatelet agent for vascular disease. Forms I and II can be used as medicine. However, both forms exhibit low density and flowability. In addition, form I shows low polymorph stability. To solve these problems, spherical crystallization technologies were developed for the two forms. For form I, the mechanism was studied and turned out to be 2D nucleation and spherulitic crystal growth. In case of form II, the spherical crystallization process was based on agglomeration. The influence of temperature, acid, and crystal seed were investigated. The optimized spherical forms I and II showed much higher density and flowability as well as high polymorph stability.

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“…Proses kristalisasi berlangsung selama 72 jam sambil diaduk pada kecepatan 25 rpm serta dengan profil penurunan suhu linear cooling dari 40 o C sampai dengan 32 o C. Slurry hasil kristalisasi dipisahkan dengan proses sentrifugasi selama 30 menit untuk memisahkan antara crude DMH farmasi dan mother liquor glukosa. [21][22][23][24][25][26][27][28]…”

Section: Metodeunclassified

Validasi Proses Produksi Dektrosa Monohidrat (DMH) Farmasi pada Skala Pilot

Suharno¹,

Sudarsono²,

Rismana³

et al. 2020

mpk

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Armaceutical dextrose monohydrate (DMH) as one of the raw materials for drugs which is widely used in the manufacture of infusions and drug preparations, including BBO, which is entirely still imported. To achieve the independence of national pharmaceutical raw materials, it is important to study and develop the DMH pharmaceutical production process technology in Indonesia. In this research, the validation of the DMH pharmaceutical production process using food quality liquid glucose raw materials on a pilot-scale of 5 - 6 kg/product was carried out. The validation process has been carried out three times in all stages of the process, namely saccharification, carbon purification, resin purification, evaporation, crystallization, centrifugation, and drying. Several test parameters have been established at each stage of the process so that the repeatability of the production process and the quality of pharmaceutical DMH can be achieved. The results showed that each stage of the process played a role in improving the quality of dextrose. Product yield and weight loss of dextrose in the whole process were 50–52% and 9–10%, respectively. The results of testing the levels of dextrose (dextrose equivalent/DE), endotoxin content, pyrogen-free tests, and other parameters that have been carried out on pharmaceutical DMH products have met the quality requirements according to the Indonesian Pharmacopoeia Edition V. In conclusion, the validation results show that the bench-scale pharmaceutical DMH production process technology is developed to produce pharmaceutical DMH products with process repeatability and good quality. Abstrak Dekstrosa Monohidrat (DMH) farmasi merupakan bahan baku obat (BBO) yang banyak digunakan pada pembuatan infus dan sediaan obat serta termasuk salah satu BBO yang seluruhnya masih dimpor. Untuk mencapai kemandirian bahan baku farmasi nasional, maka pengkajian dan pengembangan teknologi proses produksi DMH farmasi menjadi penting untuk dilakukan di Indonesia. Dalam penelitian ini telah dilakukan validasi proses produksi DMH farmasi menggunakan bahan baku glukosa cair kualitas pangan pada skala pilot 5–6 kg produk/bets. Proses validasi telah dilakukan sebanyak tiga kali ulangan pada seluruh tahapan proses yaitu sakarifikasi, pemurnian dengan karbon, pemurnian dengan resin, evaporasi, kristalisasi, sentrifugasi, dan pengeringan. Beberapa parameter uji telah ditetapkan pada setiap tahapan proses agar keterulangan proses produksi dan kualitas DMH farmasi dapat tercapai. Hasil penelitian menunjukkan bahwa setiap tahapan proses berperan dalam peningkatan kualitas dekstrosa. Rendemen produk dan kehilangan berat dekstrosa pada keseluruhan proses masing-masing adalah 50–52% dan 9–10%. Hasil pengujian kadar dekstrosa (dekstrosa ekivalen/DE), kandungan endotoksin, uji bebas pirogen, dan parameter lain yang telah dilakukan terhadap produk DMH farmasi adalah sudah memenuhi persyaratan kualitas sesuai Farmakope Indonesia Edisi VI. Disimpulkan, hasil validasi menunjukkan bahwa teknologi proses produksi DMH farmasi skala pilot yang dikembangkan dapat menghasilkan produk DMH farmasi dengan keterulangan proses dan kualitas yang baik.

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Caking of crystals: Characterization, mechanisms and prevention

Cited by 66 publications

References 110 publications

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour

Spherical Crystallization and the Mechanism of Clopidogrel Hydrogen Sulfate

Validasi Proses Produksi Dektrosa Monohidrat (DMH) Farmasi pada Skala Pilot

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