Kinetik unerwünschter Agglomerationsprozesse bei der Lagerung und Verarbeitung amorpher Lebensmittelpulver

Static and Dynamic Stickiness Tests to Measure Particle Stickiness

“…In order to find a sticky-point curve T 1 (x w ), a critical bed strength, which is characteristic for a sticky powder, must be determined first. It can be empirically determined before testing using the same or comparable materials (Palzer and Zürcher, 2004).…”

Predicting drying kinetic and undesired agglomeration during drying of granules containing amorphous water-soluble substances in a continuous horizontal fluid bed dryer

“…Comparison between calculated and measured moisture contents for drying of agglomerates in a continuous fluid bed (different weir height, feeding rate, air temperature and air flow rate). and at a viscosity below 10 8 Pa s [1,20,21]. At a temperature difference T − T g larger than 30-35°C and a surface viscosity of the particles lower than 10 6 Pa s a collapse of a fluidized powder bed is frequently observed [9,10].…”

“…The binder liquid is atomised on fluidised powder particles during or before the agglomeration step. Successively the obtained wet agglomerates or granules have to be dried in order to avoid caking of the final product caused by drying of liquid bridges or sintering [1]. Drying is also required in order to prevent sensitive substances from chemical degradation and to inhibit microbial growth.…”

Untersuchungen zur Kristallisation von amorphen lactosehaltigen Pulvern

“…Um [7]. Hierbei gehen die Substanzen von einem glasartig-spröden in einen gummiartigplastischen Zustand über.…”

“…Bei der Herstellung von Molkepulver und Molkepulvererzeugnissen durch Sprühtrocknung besteht grundsätzlich die Schwierigkeit, dass die in dem Ausgangskonzentrat enthaltene gelöste Lactose während der raschen Trocknung amorph erstarrt [1]. [7]. Hierbei gehen die Substanzen von einem glasartig-spröden in einen gummiartigplastischen Zustand über.…”