Impurities enhance caking in lactose powder

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• 作者：M. Carpin^a ; ^b ; ^d ; ^{melanie.carpin@inra.fr} ; H. Bertelsen^b ; ^{hans.bertelsen@arlafoods.com} ; A. Dalberg^b ; ^{anders.dalberg@arlafoods.com} ; C. Roiland^c ; ^{claire.roiland@univ-rennes1.fr} ; J. Risbo^d ; ^{jri@food.ku.dk} ; P. Schuck^a ; ^{pierre.schuck@inra.fr} ; R. Jeantet^a ; ^{romain.jeantet@agrocampus-ouest.fr}
• 关键词：Caking ; Lactose ; Impurities ; Amorphous ; Moisture sorption ; Ring shear tester
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：91-97
• 全文大小：1180 K
• 卷排序：198

文摘

Caking of lactose results in non-conform products and significant economic loss. Impurities in the lactose powder increased moisture sorption and caking tendency. The ring shear tester is a valuable tool to assess caking. The washing and purification steps should be closely monitored to limit caking.