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Shah DS, Moravkar KK, Jha DK, Lonkar V, Amin PD, Chalikwar SS. A concise summary of powder processing methodologies for flow enhancement. Heliyon 2023; 9:e16498. [PMID: 37292344 PMCID: PMC10245010 DOI: 10.1016/j.heliyon.2023.e16498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 05/03/2023] [Accepted: 05/18/2023] [Indexed: 06/10/2023] Open
Abstract
The knowledge of powder properties has been highlighted since the 19th century since most formulations focus on solid dosage forms, and powder flow is essential for various manufacturing operations. A poor powder flow may generate problems in the manufacturing processes and cause the plant's malfunction. Hence these problems should be studied and rectified beforehand by various powder flow techniques to improve and enhance powder flowability. The powder's physical properties can be determined using compendial and non-compendial methods. The non-compendial practices generally describe the powder response under the stress and shear experienced during their processing. The primary interest of the current report is to summarize the flow problems and enlist the techniques to eliminate the issues associated with the powder's flow properties, thereby increasing plant output and minimizing the production process inconvenience with excellent efficiency. In this review, we discuss powder flow and its measurement techniques and mainly focus on various approaches to improve the cohesive powder flow property.
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Affiliation(s)
- Devanshi S. Shah
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Kailas K. Moravkar
- Department of Industrial Pharmacy and Quality Assurance, R. C. Patel Institute of Pharmaceutical Education and Research, Karwand Naka, Shirpur, Dhule 425405, India
- Regeron INC 103 BIO-2, Chuncheon BioTown, Chuncheon, South Korea
| | - Durgesh K. Jha
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
- DelNova Healthcare, An Innovation Center of ViRACS Healthcare, Thane, India
| | - Vijay Lonkar
- Department of Industrial Pharmacy and Quality Assurance, R. C. Patel Institute of Pharmaceutical Education and Research, Karwand Naka, Shirpur, Dhule 425405, India
| | - Purnima D. Amin
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, India
| | - Shailesh S. Chalikwar
- Department of Industrial Pharmacy and Quality Assurance, R. C. Patel Institute of Pharmaceutical Education and Research, Karwand Naka, Shirpur, Dhule 425405, India
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Li J, Li M, Liu Y, Kang X, Wang F, Tong L, Gao Y, Yu C, Chen M, Gong J. Rapidly evaluating the caking tendency of sugar alcohols by developing a crystal bridge growth model: A case study of xylitol. Food Chem 2023; 406:135051. [PMID: 36470079 DOI: 10.1016/j.foodchem.2022.135051] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/25/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
Caking of crystalline sugar alcohols is a deleterious and undesired agglomeration process during storage in the food industry. Compared with the time-consuming and labor-intensive conventional caking assessment methods, this work develops a rapid methodology for evaluation of the critical caking cycle of xylitol with over 85% time-saving and 90% labor-saving while guaranteeing the precision accuracy. By developing a Caking-Hygroscopicity-Particle size crystal bridge growth model, the correlation and quantitative relationships among hygroscopic properties, particle size and the critical caking cycle are firstly established and confirmed, which can greatly simplify the most time-consuming and laborious experiments of water sorption measurements and caking tests. Besides, the knowledge obtained can help guide the rapid selection of storage humidity conditions and appropriate particle size distributions for maintaining the desired properties and competitive marketability of crystalline sugar alcohols.
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Affiliation(s)
- Jiahui Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Mingxuan Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yanbo Liu
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xiang Kang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Fan Wang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Li Tong
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Ye Gao
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Changyou Yu
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Mingyang Chen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China.
| | - Junbo Gong
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China; Chemistry and Chemical Engineering Guangdong Laboratory, Shantou 515031, PR China
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3
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Karakuzu Ikizler B, Yapıcı E, Yücel S, Ermiş E. Production and Characterization of Calcium Silica Aerogel Powder as a Food Additive. ACS OMEGA 2023; 8:11479-11491. [PMID: 37008093 PMCID: PMC10061517 DOI: 10.1021/acsomega.3c00358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 02/24/2023] [Indexed: 06/19/2023]
Abstract
In this study, mesoporous calcium silica aerogels were produced for use as an anticaking food additive in powdered foods. A low-cost precursor (sodium silicate) was used, and calcium silica aerogels with superior properties were obtained with different pH values (pH 7.0 and pH 9.0) by modeling and optimizing the production process. The Si/Ca molar ratio, reaction time, and aging temperature were determined as independent variables, and their effects and interactions to maximize the surface area and water vapor adsorption capacity (WVAC) were evaluated by response surface methodology and analysis of variance. Responses were fitted with a quadratic regression model to find optimal production conditions. Model results showed that the maximum surface area and WVAC of the calcium silica aerogel that was produced with pH 7.0 were achieved at a Si/Ca molar ratio of 2.42, a reaction time of 5 min, and an aging temperature of 25 °C. The surface area and WVAC of calcium silica aerogel powder produced with these parameters were found to be 198 m2/g and 17.56%, respectively. According to the results of surface area and elemental analysis, calcium silica aerogel powder produced at pH 7.0 (CSA7) had the best results compared to that produced at pH 9.0 (CSA9). Therefore, detailed characterization methods were examined for this aerogel. The morphological review of the particles was performed with scanning electron microscopy. Elemental analysis was performed via inductively coupled plasma atomic emission spectroscopy. True density was measured in a helium pycnometer, and tapped density was calculated by the tapped method. Porosity was calculated using an equation using these two density values. The rock salt was powdered with a grinder and used as a model food for this study, and CSA7 was added at a rate of 1% by weight. The results showed that adding CSA7 powder to the rock salt powder at a rate of 1% (w/w) improved the flow behavior from the cohesive region to the easy-flow region. Consequently, calcium silica aerogel powder with a high surface area and high WVAC might be considered as an anticaking agent to use in powdered foods.
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Affiliation(s)
| | - Emine Yapıcı
- Bioengineering
Department, Yildiz Technical University, Istanbul 34220, Turkey
| | - Sevil Yücel
- Bioengineering
Department, Yildiz Technical University, Istanbul 34220, Turkey
| | - Ertan Ermiş
- Food
Engineering Department, İstanbul
Sabahattin Zaim University, Istanbul 34303, Turkey
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Fu Y, Luo F, Ma L, Dai H, Wang H, Chen H, Zhu H, Yu Y, Hou Y, Zhang Y. The moisture adsorption, caking, and flowability of silkworm pupae peptide powders: The impacts of anticaking agents. Food Chem 2023; 419:135989. [PMID: 37027977 DOI: 10.1016/j.foodchem.2023.135989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 04/09/2023]
Abstract
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope. Moisture sorption curves and moisture sorption isotherm curves indicated that calcium stearate, silicon dioxide and calcium silicate of 20 % reduced hygroscopicity and increased critical relative humidity. The angle of repose analysis revealed that anticaking agents could also increase flowability (45°-49°). LF NMR analysis indicated that anticaking agents reduced the moisture adsorption ability of SPPP. Scanning electron microscope observations demonstrated different shapes and surface morphology of SPPP using different anticaking agents. Notably, silicon dioxide served as the most effective anticaking agent by forming a physical barrier. Overall, anticaking agents can effectively delay moisture adsorption and deliquescence of SPPP by different anticaking fashions.
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Affiliation(s)
- Yu Fu
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China
| | - Fali Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yong Hou
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; Biological Science Research Center, Southwest University, Chongqing, China
| | - Yuhao Zhang
- State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China; College of Food Science, Southwest University, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
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Athinarayanan J, Khaibary AAL, Periasamy VS, Alatiah KA, Shamlan G, Alsawmahi ON, Alshatwi AA. Co-exposure to commercial food product ingredient E341 and E551 triggers cytotoxicity in human mesenchymal stem cells. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:33264-33274. [PMID: 36474033 DOI: 10.1007/s11356-022-24497-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Accepted: 11/27/2022] [Indexed: 06/17/2023]
Abstract
Several nano-toxicological studies have assessed the prospective health risks of engineered nanostructures. Still, nanoscale ingredients from food products are not explored well, and only a few have attended to the possible effects of food additive-based nanoparticles in food. The physicochemical properties of food additives and their fate on human health are still unknown. To fill this knowledge gap, we examined the physicochemical characteristics of food product isolate E341/E551. Additionally, we assessed the consequence of these nanoscale E341 and E551 as co-exposure on human mesenchymal stem cells (hMSCs). The transmission electron microscope (TEM) images revealed that food product isolate (E341/E551) consists of nanoscale particles. The E551 and E341 have 20-50 nm and 70-200 nm diameters, respectively. Co-exposure of food additives SiO2 (E551) and Tricalcium phosphate (E341) effect on the cell viability, morphology, mitochondrial membrane potential, and reactive oxygen species (ROS) level of hMSCs were studied. The cell viability reduction, mitochondrial membrane potential loss, and ROS generation in E341/E551 co-exposed cells were observed. Our study suggests that E341/E551 co-exposure elevated the ROS level and mitochondrial membrane potential depletion at a high dose. The oxidative stress-related genes MDM3, TNFSF10, and POR have exhibited significant upregulation in the E341/E551 treatment group. These results conclude that long-term over-exposure to E341/E551 may be triggers health risks in a human. Further in vivo studies are required for food industry implications due to nanoscale ingredients in E341 and E551.
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Affiliation(s)
- Jegan Athinarayanan
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Amjad A L Khaibary
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Vaiyapuri Subbarayan Periasamy
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Khalid A Alatiah
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Ghalia Shamlan
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Omer N Alsawmahi
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia
| | - Ali A Alshatwi
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, P.O. Box 2460 , Riyadh, 11451, Kingdom of Saudi Arabia.
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Influence of Anticaking Agents and Storage Conditions on Quality Characteristics of Spray Dried Apricot Powder: Shelf Life Prediction Studies Using Guggenheim-Anderson-de Boer (GAB) Model. Foods 2022; 12:foods12010171. [PMID: 36613387 PMCID: PMC9818363 DOI: 10.3390/foods12010171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/21/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022] Open
Abstract
Apricot powder was developed through spray drying using gum arabic as an encapsulating material at a concentration of 19%. Inlet air temperature, feed total soluble solids (TSS), feed flow rate, and atomization speed were 190 °C, 23.0 °C, 300.05 mL/h, and 17,433 rpm, respectively. This study was therefore conducted to investigate the influence of anticaking agents (tricalcium phosphate and silicon dioxide) and storage conditions (ambient and accelerated) on physicochemical, micrometric, and thermal characteristics of spray-dried apricot powder (SDAP) packaged in aluminum laminates. Both tricalcium phosphate (TCP) and silicon dioxide (SiO2) improved the shelf life and quality of SDAP, with TCP being more effective, since a lower increase in water activity (aw), moisture content, degree of caking, hygroscopicity, and rehydration time was observed in TCP-treated samples followed by SiO2-treated samples than the control. Furthermore, flowability, glass transition temperature (Tg), and sticky-point temperature (Ts) of SDAP tended to decrease in a significant manner (p < 0.05) under both storage conditions. However, the rate of decrease was higher during accelerated storage. The water activity of treated samples under ambient conditions did not exceed 0.60 and had a total plate count within the permissible range of 40,000 CFU/g, indicating shelf stability of the powder. The predicted shelf life of powder obtained from the Guggenheim−Anderson−de Boer (GAB) model and experimental values were very similar, with TCP-treated samples having a predicted shelf life of 157 days and 77 days under ambient and accelerated storage conditions, respectively. However, the respective experimental shelf life under the same conditions was 150 and 75 days, respectively. Similarly, the predicted shelf life of SiO2-treated samples under ambient and accelerated storage was 137 and 39 days, respectively, whereas the experimental values were 148 and 47 days, respectively. In conclusion, TCP proved more effective than SiO2 at preserving shelf life by preventing moisture ingress.
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Wei Y, Yang X, Jiang S, Liang H, Li B, Li J. Anti-hygroscopic effect of wheat gluten on freeze-dried apple powder. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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8
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Mauer LJ. Deliquescence of crystalline materials: mechanism and implications for foods. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100865] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Onyeaka H, Passaretti P, Miri T, Al-Sharify ZT. The safety of nanomaterials in food production and packaging. Curr Res Food Sci 2022; 5:763-774. [PMID: 35520272 PMCID: PMC9062443 DOI: 10.1016/j.crfs.2022.04.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 02/28/2022] [Accepted: 04/08/2022] [Indexed: 11/26/2022] Open
Abstract
Nanotechnology involves developing, characterising, and applying structures ranging in size from 1 to 100 nm. As a key advanced technology, it has contributed to a substantial impact across engineering, medicine, agriculture and food. With regards to their application in food, nanomaterials posses the ability to lead the quantitative and qualitative development of high-quality, healthier, and safer foods by outperforming traditional food processing technologies for increasing shelf life and preventing contaminations. Although rapid progress has been made in nanotechnology in food products, the toxicity of nanoparticles and nanomaterials is not very well known. As a result, nanomaterials are potentially toxic, therefore, considering the constantly increasing employment in food science, they need to be further characterised, and their use must be better regulated. We may face a crisis of nanotoxicity if the molecular mechanisms by which nanoparticles and nanomaterials interact with food and within living organisms is not fully understood. Food safety can be guaranteed only if we are thoroughly aware of nanomaterial properties and potential toxicity. Therefore, it is urgently necessary to have in the food sector a regulatory system capable of managing nanofood risks and nanotechnology, considering the health effects of food processing techniques based on nanotechnology. This present review discusses the impact and role nanotechnology play in food science. The specific application of Nanomaterials in food science, their advantages and disadvantages, the potential risk for human health and the analysis to detect nanocomponents are also highlighted.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
| | - Paolo Passaretti
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
- Institute of Cancer and Genomic Sciences, College of Medical and Dental Sciences, University of Birmingham, UK
| | - Taghi Miri
- School of Chemical Engineering, University of Birmingham, B15 2TT, Edgbaston, UK
| | - Zainab T Al-Sharify
- Department of Environmental Engineering, College of Engineering, University of Al-Mustansiriya, P.O. Box 14150, Bab-al-Mu'adhem, Baghdad, Iraq
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Characterising Radioactive Caesium Leaching from Incineration Ash of Municipal Solid Waste in Fukushima and the Inhibitory Effect of Acid Clay. RECYCLING 2021. [DOI: 10.3390/recycling6030056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Following the Fukushima Daiichi Nuclear Power Plant (FDNPP) accident caused by the 2011 Tōhoku earthquake and tsunami, radioactive caesium (r-Cs) was detected in the ash generated by municipal solid waste (MSW) incineration facilities in Fukushima Prefecture. This has led to concerns of r-Cs leaching and subsequent environmental contamination during recycling or landfill disposal. Therefore, it is crucial that the relevant authorities have a thorough understanding of r-Cs leaching behavior to establish suitable prevention methods. In this study, we collected r-Cs-contaminated fly and bottom ash (FA and BA) samples from five MSW incineration facilities in Fukushima Prefecture and conducted tests to clarify their basic physical properties and r-Cs leaching properties. We also examined the possibility of preventing r-Cs leaching by adding 5 wt% acid clay to the FA. FA had greater chloride content and r-Cs leaching rate than BA and was found to absorb moisture and deliquesce when stored under high-humidity conditions. However, the addition of acid clay effectively prevented r-Cs leaching upon contact with moisture. From the results, we propose some specific recommendations to counter the leaching of r-Cs from FA at MSW incineration facilities, which will limit r-Cs leaching during recycling or landfill processes.
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12
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Juvonen H, Antikainen O, Lemmens M, Ehlers H, Juppo A. The effect of relative humidity and formulation variables on chewable xylitol-sorbitol tablets. Int J Pharm 2021; 601:120573. [PMID: 33831484 DOI: 10.1016/j.ijpharm.2021.120573] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 11/30/2022]
Abstract
Changing relative humidity levels challenge the manufacturing of chewable xylitol-sorbitol based tablets. The aim of the study is to investigate how the formulation of chewable xylitol-sorbitol tablets affects the properties of the powder blends and the tablets in an environment of different relative humidity levels. In all, 30 batches containing different ratios of sorbitol, xylitol and magnesium stearate were prepared at three different relative humidity levels. Powder blends were made into tablets using an instrumented eccentric tableting machine. To demonstrate the effect of variables on powder blend and tablet properties, multiple linear regression analysis was performed. It was found that xylitol-sorbitol powder blends and tablets benefitted from the large amount of magnesium stearate, and the high lubricant level negatively affected the quality of the tablets only at high relative humidity. In the presence of high environmental humidity, the amount of sorbitol in the powder mixture must be limited in order to prevent sticking whereas at low relative humidity, higher content of sorbitol is needed to decrease the friability of tablets. Results indicate that alternating relative humidity levels truly challenge the production of xylitol-sorbitol based tablets and if the humidity is not controllable, there is a need for additional filler-binders.
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Affiliation(s)
- Henna Juvonen
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland; Pharmia Oy, Kalliotie 2, FIN-04360, Finland.
| | - Osmo Antikainen
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
| | - Marijke Lemmens
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
| | - Henrik Ehlers
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
| | - Anne Juppo
- Division of Pharmaceutical Chemistry and Technology, Faculty of Pharmacy, University of Helsinki, P.O. Box 56 (Viikinkaari 5E), FIN-00014, Finland
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Wang M, Li Y, Yang J, Shi R, Xiong L, Sun Q. Effects of food-grade inorganic nanoparticles on the probiotic properties of Lactobacillus plantarum and Lactobacillus fermentum. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110540] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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14
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Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:5320173. [PMID: 33005685 PMCID: PMC7509578 DOI: 10.1155/2020/5320173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2019] [Revised: 07/17/2020] [Accepted: 09/03/2020] [Indexed: 12/02/2022]
Abstract
The coconut sugar powder produced by vacuum drying and conventional method has high hygroscopicity due to its high sugar content (mostly sucrose). Therefore, it is easier for caking to occur during storage. An anticaking agent such as tricalcium phosphate was therefore added to the powder to maintain its stability. The purpose of this research was to determine the physical characteristics of amorphous and crystalline coconut sugar after the addition of tricalcium phosphate (TCP) in different concentrations. The two types of coconut sugar were prepared by the conventional method, which gave it a predominantly crystalline structure, and the vacuum drying method, which gave it a mainly amorphous structure. The TCP at concentrations 0, 0.5%, and 1% was added to both types of the coconut sugar. The addition of the anticaking agent affected the water sorption of coconut sugar by decreasing the monolayer water content for both types of coconut sugar. TCP seemed to give more significant effect on decreasing the hygroscopicity of crystalline coconut sugar than the amorphous one, while similar trends were obtained in increasing flow ability of both types of coconut sugar. The capacity of TCP to cover the surface of the host coconut powder was proposed as the mechanism of TCP in decreasing hygroscopicity and increasing flow ability of the host powder.
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Assessment of Anticaking Agent on Caking Behavior of Jujube Amorphous Powder via Glass Transition and State Diagram. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02493-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bu Y, Yuan Y, Xue S, Amyotte P, Li C, Yuan W, Ma Z, Yuan C, Li G. Effect of admixed silica on dispersibility of combustible dust clouds in a Godbert-Greenwald furnace. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.07.071] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Bu Y, Li C, Amyotte P, Yuan W, Yuan C, Li G. Moderation of Al dust explosions by micro- and nano-sized Al 2O 3powder. JOURNAL OF HAZARDOUS MATERIALS 2020; 381:120968. [PMID: 31446226 DOI: 10.1016/j.jhazmat.2019.120968] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 07/16/2019] [Accepted: 08/03/2019] [Indexed: 06/10/2023]
Abstract
Adding solid inertants to combustible dust is one measure to prevent and mitigate dust explosions. Al2O3 at four particle size distributions was used to determine the minimum ignition energy (MIE) and maximum explosion pressure (Pmax) of aluminum dust and thus examine the effect of particle size on the inerting efficiency. It was interesting to observe that nano-sized Al2O3 powder showed excellent promise as a solid inertant, having inerting efficacy superior to that of micro-sized Al2O3. In addition to thermal inhibition, nano Al2O3 contributed to explosion moderation by binding Al particles together forming larger-sized aggregates that reduce dispersion in the dust clouds, and thus alleviate explosion hazards. Ignition sensitivity increased when micro-sized Al2O3 was admixed at 5 or 10% with 1000-1500 g/m3 Al mixtures, an effect apparently caused by a 20% decrease in effective particle size distribution brought on by the Al2O3 addition. Generally, increasing the amount of admixed Al2O3 increased MIE and decreased Pmax of Al dust clouds, and decreasing the particle size of Al2O3 resulted in better inerting performance on moderating both the likelihood of the ignition and the consequence of the explosion.
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Affiliation(s)
- Yajie Bu
- Key Laboratory of Ministry of Education on Safe Mining of Deep Metal Mines, Northeastern University, Shenyang 110819, China; Fire & Explosion Protection Laboratory, Northeastern University, Shenyang 110004, China
| | - Chang Li
- Department of Civil Engineering, Shenyang Jianzhu University, Shenyang 110168, China
| | - Paul Amyotte
- Department of Process Engineering & Applied Science, Dalhousie University, Halifax, NS, Canada
| | - Wenbo Yuan
- Key Laboratory of Ministry of Education on Safe Mining of Deep Metal Mines, Northeastern University, Shenyang 110819, China; Fire & Explosion Protection Laboratory, Northeastern University, Shenyang 110004, China
| | - Chunmiao Yuan
- Key Laboratory of Ministry of Education on Safe Mining of Deep Metal Mines, Northeastern University, Shenyang 110819, China; Fire & Explosion Protection Laboratory, Northeastern University, Shenyang 110004, China.
| | - Gang Li
- Key Laboratory of Ministry of Education on Safe Mining of Deep Metal Mines, Northeastern University, Shenyang 110819, China; Fire & Explosion Protection Laboratory, Northeastern University, Shenyang 110004, China
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18
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Allan MC, Grush E, Mauer LJ. RH-temperature stability diagram of α- and β-anhydrous and monohydrate lactose crystalline forms. Food Res Int 2020; 127:108717. [DOI: 10.1016/j.foodres.2019.108717] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 09/23/2019] [Accepted: 09/28/2019] [Indexed: 11/26/2022]
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19
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Fitzpatrick J, Bremenkamp I. Investigation of the effect of time on the humidity caking of food powder binary mixes using a cake strength tester and visual techniques. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Hirschberg C, Boetker J, Risbo J, Sun CC, Rantanen J. Expedited Investigation of Powder Caking Aided by Rapid 3D Prototyping of Testing Devices. J Pharm Sci 2019; 109:769-774. [PMID: 31386866 DOI: 10.1016/j.xphs.2019.07.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 07/03/2019] [Accepted: 07/30/2019] [Indexed: 10/26/2022]
Abstract
Powder caking can dramatically affect powder handling and downstream production processes. Understanding the key factors that contribute to bulk powder caking is crucial. This article introduces the Hirschberg caking device (HCD), which is a 3D-printed device allowing for parallel testing of powder caking in a cylindrical geometry. In the HCD setup, the powder sample is stored in controlled conditions in the sample holder. On removal of the sample holder, the caked powder will remain in the shape determined by the sample geometry while the remaining powder will fall down. Caking indices can be calculated based on image analysis and weight measurement. The results obtained for the caking of lactose monohydrate with the HCD were in good agreement with the results obtained by a ring shear tester. In addition, a strain tester was used to measure the strength of the formed cakes. Using this approach, critical storage conditions and the required concentration of a given anticaking agent (talc) for lactose monohydrate could be identified. This work demonstrates the potential of rapid prototyping in powder characterization by introducing a fast and affordable approach for exploring and trouble-shooting powder caking.
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Affiliation(s)
- Cosima Hirschberg
- Department of Pharmacy, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Johan Boetker
- Department of Pharmacy, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Jens Risbo
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Changquan Calvin Sun
- Department of Pharmaceutics, University of Minnesota, Minneapolis, Minnesota 55455
| | - Jukka Rantanen
- Department of Pharmacy, University of Copenhagen, 2100 Copenhagen, Denmark.
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21
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Effect of anticaking agents on hardening and Maillard-induced protein aggregation in high-protein nutrition bars formulated with whey protein concentrate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.077] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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23
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Chen M, Zhang D, Dong W, Luo Z, Kang C, Li H, Wang G, Gong J. Amorphous and humidity caking: A review. Chin J Chem Eng 2019. [DOI: 10.1016/j.cjche.2019.02.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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24
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Allan M, Chamberlain MC, Mauer LJ. RH-Temperature Stability Diagram of the Dihydrate, β-Anhydrate, and α-Anhydrate Forms of Crystalline Trehalose. J Food Sci 2019; 84:1465-1476. [PMID: 31042816 DOI: 10.1111/1750-3841.14591] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 02/25/2019] [Accepted: 02/27/2019] [Indexed: 11/26/2022]
Abstract
Trehalose crystals exhibit polymorphic, deliquescent, and hydrate-forming traits and can exist in dihydrate, β-anhydrate, or α-anhydrate (isomorphic desolvate) forms. The objective of this study was to identify the relative humidity (RH) and temperature boundaries for phase changes of these different trehalose crystal forms. The deliquescence points (RH0 s) of the anhydrate and dihydrate trehalose crystals were determined from 20 to 50 °C using a combination of water activity and dynamic vapor sorption measurement techniques. Increasing temperatures from 20 to 50 °C resulted in decreases in RH0 from 95.5% to 90.9% RH for the dihydrate and 69.9% to 62.0% RH for the β-anhydrate. The effects of temperature on the anhydrate-hydrate RH boundaries were also determined, using a combination of equilibration in controlled water activity solutions, powder X-ray diffraction, and Fourier-transform infrared spectroscopy techniques. Increasing temperatures resulted in increases in the anhydrate-hydrate RH boundaries. The irreversible β-anhydrate to dihydrate boundary increased from 44.9% to 57.8% RH, and the reversible α-anhydrate to dihydrate boundary increased from 10% to 25% RH, as temperature increased from 20 to 50 °C. This is the first report of an RH-temperautre stability map for crystalline trehalose. PRACTICAL APPLICATION: The manuscript addresses the issue of the physical stability and phase transformations of crystalline trehalose stored in different temperature and relative humidity environments. Unwanted hydrate formation or dehydration of crystal hydrates can lead to other undesirable water-solid interactions and/or physical modifications that have the potential to influence product quality and delivery traits. Therefore, this study identified relative humidity and temperature stability boundaries of the different trehalose crystal forms, using a variety of established and novel techniques to create a relative humidity-temperature stability map of crystalline trehalose from 20 to 50 °C.
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Affiliation(s)
- Matthew Allan
- Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, W. Lafayette, IN, 47907, U.S.A
| | - Mary Claire Chamberlain
- Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, W. Lafayette, IN, 47907, U.S.A
| | - Lisa J Mauer
- Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, W. Lafayette, IN, 47907, U.S.A
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25
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Doh H, Lee MH, Park HJ. Investigation of the moisture-induced caking behavior with various dietary salts. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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López‐Córdoba A, Navarro A. Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12901] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alex López‐Córdoba
- Universidad Pedagógica y Tecnológica de Colombia, Facultad Seccional Duitama, Escuela de Administración de Empresas Agropecuarias Boyacá Colombia
| | - Alba Navarro
- CIDCA, Centro de Investigación y Desarrollo en Criotecnología de los AlimentosCONICET, Fac. C. Exactas (UNLP) La Plata Argentina
- Fac. Ingeniería (UNLP) La Plata Argentina
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27
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Chen M, Wu S, Xu S, Yu B, Shilbayeh M, Liu Y, Zhu X, Wang J, Gong J. Caking of crystals: Characterization, mechanisms and prevention. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2017.04.052] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Chang LS, Karim R, Abdulkarim SM, Yusof YA, Ghazali HM. Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1510836] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Lee Sin Chang
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Sabo Mohammed Abdulkarim
- Department of Microbiology and Biotechnology, Faculty of Science, Federal University Dutse, Dutse, Nigeria
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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29
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Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate. Journal of Food Science and Technology 2018; 55:3098-3109. [PMID: 30065420 DOI: 10.1007/s13197-018-3235-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/09/2018] [Accepted: 05/16/2018] [Indexed: 10/14/2022]
Abstract
Adhesion is the most important factor in product loss in the spray drying of syrups and juices. The main solution to reduce adhesion is using drying aids. The aim of this study was to evaluate effect of maltodextrin (MD) and gum Arabic as drying aids, and pectin and whey protein concentrate (WPC) as complementary drying aid on the powder yield, physical, functional and microstructural properties of spray dried apple juice concentrate. The studied variables and composition of the carriers were used. The inlet air temperature, atomizer rotational speed, feed flow rate, feed temperature and atomizer pressure were kept constant at 160 °C, 18,000 rpm, 15 ml/min, 25 ± 1 °C and 4.2 ± 0.1 bar, respectively. The results of powder production yield indicated that WPC was more effective than pectin as complementary drying aid. The bulk and tapped density of powders significantly decreased with an increase in WPC ratio. Moisture content, solubility, wettability, hygroscopicity and color parameters of the powders were also influenced by the carriers` type and their combinations. The microstructure of spray dried powders showed various particle sizes with spherical and irregular shapes (with shrinkages and dents on the surface). Taking into account all the parameters, 10% WPC in combination with MD was used which showed the best results in the economic production of powder with the highest yield (60.85%) and appropriate physical, flowability and functionality properties.
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30
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Caking of sucrose: Elucidation of the drying kinetics according to the relative humidity by considering external and internal mass transfer. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Influence of anti-caking agent on the water sorption isotherm and flow-ability properties of vacuum dried honey powder. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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Phenomenological model of the effect of organic polymer addition on the control of ammonium nitrate caking. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.03.041] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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34
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Nurhadi B, Roos Y. Dynamic water sorption for the study of amorphous content of vacuum-dried honey powder. POWDER TECHNOL 2016. [DOI: 10.1016/j.powtec.2016.07.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Sette P, Salvatori D, Schebor C. Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air- and freeze-drying. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.018] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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36
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Carpin M, Bertelsen H, Bech J, Jeantet R, Risbo J, Schuck P. Caking of lactose: A critical review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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37
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Allan M, Taylor LS, Mauer LJ. Common-ion effects on the deliquescence lowering of crystalline ingredient blends. Food Chem 2016; 195:2-10. [DOI: 10.1016/j.foodchem.2015.04.063] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 03/25/2015] [Accepted: 04/09/2015] [Indexed: 10/23/2022]
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38
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39
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The critical water activity from dynamic dewpoint isotherms as an indicator of pre-mix powder stability. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9256-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Kinnear SL, McKelvey K, Snowden ME, Peruffo M, Colburn AW, Unwin PR. Dual-barrel conductance micropipet as a new approach to the study of ionic crystal dissolution kinetics. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2013; 29:15565-72. [PMID: 24224979 DOI: 10.1021/la403630u] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
A new approach to the study of ionic crystal dissolution kinetics is described, based on the use of a dual-barrel theta conductance micropipet. The solution in the pipet is undersaturated with respect to the crystal of interest, and when the meniscus at the end of the micropipet makes contact with a selected region of the crystal surface, dissolution occurs causing the solution composition to change. This is observed, with better than 1 ms time resolution, as a change in the ion conductance current, measured across a potential bias between an electrode in each barrel of the pipet. Key attributes of this new technique are: (i) dissolution can be targeted at a single crystal surface; (ii) multiple measurements can be made quickly and easily by moving the pipet to a new location on the surface; (iii) materials with a wide range of kinetics and solubilities are open to study because the duration of dissolution is controlled by the meniscus contact time; (iv) fast kinetics are readily amenable to study because of the intrinsically high mass transport rates within tapered micropipets; (v) the experimental geometry is well-defined, permitting finite element method modeling to allow quantitative analysis of experimental data. Herein, we study the dissolution of NaCl as an example system, with dissolution induced for just a few milliseconds, and estimate a first-order heterogeneous rate constant of 7.5 (±2.5) × 10(-5) cm s(-1) (equivalent surface dissolution flux ca. 0.5 μmol cm(-2) s(-1) into a completely undersaturated solution). Ionic crystals form a huge class of materials whose dissolution properties are of considerable interest, and we thus anticipate that this new localized microscale surface approach will have considerable applicability in the future.
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Affiliation(s)
- Sophie L Kinnear
- Department of Chemistry and ‡MOAC Doctoral Training Centre, University of Warwick , Gibbet Hill Road, Coventry CV4 7AL, United Kingdom
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41
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Penner EA, Schmidt SJ. Comparison between moisture sorption isotherms obtained using the new Vapor Sorption Analyzer and those obtained using the standard saturated salt slurry method. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2013. [DOI: 10.1007/s11694-013-9154-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Lipasek RA, Li N, Schmidt SJ, Taylor LS, Mauer LJ. Effect of temperature on the deliquescence properties of food ingredients and blends. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9241-9250. [PMID: 23977884 DOI: 10.1021/jf402585t] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Deliquescence is a first-order phase transformation of a crystalline solid to a saturated solution that is triggered at a defined relative humidity (RH), RH0. Previous studies demonstrated that the RH0 of an inorganic substance with a positive heat of solution (ΔH) will decrease with increases in temperature. In this study, the relationships between ΔH, solubility, and deliquescence RH for single-ingredient and multicomponent systems were investigated. The deliquescence RHs of inorganic and organic crystalline solids and their mixtures were measured at temperatures ranging from 20 to 40 °C using a water activity meter and various gravimetric moisture sorption analyzers. The deliquescence behavior as a function of temperature for organic food ingredients was thermodynamically modeled and followed similar trends to those of the previously investigated inorganic ingredients. Furthermore, the models can be used as a predictive approach to determine physical stability and deliquescence RHs of deliquescent ingredients and blends if the storage temperature and ingredient ΔH and solubility are known.
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Affiliation(s)
- Rebecca A Lipasek
- Department of Food Science, Purdue University , 745 Agriculture Mall Drive, West Lafayette, Indiana 47907, United States
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