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This study aimed to evaluate the effects of floor position in a multitier closed house on microcli-matic air quality and litter conditions. Fourteen thousand and five hundred unsexed Ross broiler chick-ens with a DOC body weight of 45.84 ± 2.40 g were placed on each floor of a three-tier closed house and allocated to a randomized block design consisted of 3 treatments and 18 replications. Each floor measured 12x78x2 m3. The maintenance procedure was applied according to the integrated partnership company guidelines PT Tumbuh Optimal Prima, with an observation period of 28 days. The treatments applied were as follows: T1= placement of broiler chickens on the 1st floor, T2= placement of broiler chickens on the 2nd floor, and T3= placement of broiler chickens on the 3rd floor. Microclimate condi-tions (temperature, RH, wind speed, temperature humidity index, wind chill effect, and calculated real feel temperature) and air quality parameters (NH3, CO2, O2, TVOC, and HCHO) were measured daily on each floor. Litter conditions, included water content, litter temperature, NH3 content, pH, and caking were measured weekly. The results revealed that during the starter phase (weeks 1–2), the microclimat-ic conditions and air quality of the 3rd floor were significantly better (P0.05). In conclusion, the microclimatic conditions and air quali-ty of the 3rd floor were generally superior to those of the lower floors over the 4-week rearing period, whereas the litter quality was inferior.

The objective of this study was to evaluate the effect of ultrasound (US) processing on the physical and powder flow properties of nixtamalized corn flour (NCF) and its influence on the quality parameters of tortillas such as texture, yield, and the presence of amylose-lipid complexes. Nixtamalized corn flour modified by ultrasound (NCFMU) exhibited lower lipid content (3.35%), higher WAI, and higher WSI, as well as higher enthalpy of gelatinization (6.92 J·g− 1) and minimum setback viscosity (2934cP). Also, US processing improved the moisture content corresponding to minimum integral entropy (MIE) of adsorption and reduced caking (138.77 N), cohesiveness index (18.03 N·m·g− 1), and the speed flow dependency values of NCFMU. SEM analysis revealed a rough surface of starch granules in NCFMU. Tortillas prepared from NCFMU exhibited higher values of tensile (2.51 N) and cutting force (23.75 N), as well as flour yield (1.52 kg of tortillas made per kg of flour), than those prepared from NCF. DSC and RVA analyses revealed the formation of amylose-lipid complexes in tortillas prepared from NCFMU. This study provides valuable information on the conditions of US for its employment as an easy, novel, and suitable strategy for obtaining NCF with improved pasting and thermal properties, most desirable moisture-storage conditions, and flow powder behavior, while a better tortilla product is obtained. The effects provided by US could be useful for its application in improvements of NCF with limited functionality, such as those obtained from maize varieties not suitable for the tortilla industry. [ABSTRACT FROM AUTHOR]

In addition to the morphology of tomato powders produced with different drying processes (oven, sun, microwave, tray drying), powder flow properties such as powder flow speed dependency, cohesiveness and caking were evaluated and compared in this study. The data was grouped and classified using Principal Component Analysis (PCA). The findings revealed a slight decrease in compaction coefficient up to 50 mm/s. Moreover, a sudden decrease was observed in the compaction coefficient with the test speed increasing from 50 mm/s to 100 mm/s for the tray-dried tomato powders. The findings of the Scanning Electron Microscopy (SEM) analysis revealed that the drying procedures had a substantial impact on the morphological structures of tomato powders. It was proven that different drying techniques caused structural differences. Microwave heating yielded faster moisture loss and, as a result, the morphology was rough. Ultimately, powders obtained from microwave processes had holes in the surface as a result of the water vapor released during the drying process. [ABSTRACT FROM AUTHOR]

Summary: Persimmon peel is an agro‐industrial by‐product that could be valorised as a potential powdered functional ingredient. However, powdered products exhibit quality and stability problems associated with the water activity and the glass transition. In this work, hot‐air drying was used to produce a persimmon peel powder, which was conditioned at 20 °C at different relative humidity (11.3%–75.5%). The changes in physical properties (water sorption, glass transition, mechanical properties), structure (light microscopy) and bioactive compounds (soluble tannin content, total carotenoid content) were evaluated. By combining the GAB sorption model and the Gordon and Taylor equation, the critical values of water activity (aw = 0.211) and water content (0.029 g water g−1 product), related to the glass transition, were obtained. These values were critical for the production of a free‐flowing powder rich in bioactive compounds and high antioxidant capacity. [ABSTRACT FROM AUTHOR]

Fertilizer coatings are considered mandatory to protect the physical quality of fertilizer granules. They continue to be developed due to compliance with novel fertilizer types and, most importantly, future environmental and animal-plant health regulations. As known, bio-based contents are sustainable and eco-friendly compared to petroleum-based materials. However, many types of coatings are commonly composed of unsustainable, costly, and can be ecologically toxic, such as paraffin or mineral oil. This article presents a comparative research study to provide eco-friendly anticaking coatings composed of lignosulfonate-modified biopolymer and vegetable waxes instead of conventional coatings. This research mainly aims to find alternative ingredients instead of a petroleum-derivatives in conventional coatings. According to the results, an anticaking coating containing lignosulfonate-modified biopolymer improved the granule structure of calcium ammonium nitrate fertilizer. It showed the best anticaking performance compared to other coating types. Vegetable- based coatings, on the other hand, gave results in appropriate intervals, especially at low concentrations, and showed a valuable way to develop better versions in future studies. As a result, it is seen that biopolymers can replace paraffin-based products. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fertilizer coatings are considered mandatory to protect the physical quality of fertilizer granules. They continue to be developed due to compliance with novel fertilizer types and, most importantly, future environmental and animal-plant health regulations. As known, bio-based contents are sustainable and eco-friendly compared to petroleum-based materials. However, many types of coatings are commonly composed of unsustainable, costly, and can be ecologically toxic, such as paraffin or mineral oil. This article presents a comparative research study to provide eco-friendly anticaking coatings composed of lignosulfonate-modified biopolymer and vegetable waxes instead of conventional coatings. This research mainly aims to find alternative ingredients instead of a petroleum-derivatives in conventional coatings. According to the results, an anticaking coating containing lignosulfonate-modified biopolymer improved the granule structure of calcium ammonium nitrate fertilizer. It showed the best anticaking performance compared to other coating types. Vegetable-based coatings, on the other hand, gave results in appropriate intervals, especially at low concentrations, and showed a valuable way to develop better versions in future studies. As a result, it is seen that biopolymers can replace paraffin-based products.

ABSTRACT: Studies on the storage stability of milk powder are currently fragmented and mainly affect only the area of above-zero temperatures. At the same time, there are no studies that consider the load factor when milk powder is stored in bags on a pallet. The purpose of this study was to identify the influence of various factors of industrial storage (temperature, height or layer number, and time) on the change in quality and technological properties of powdered dairy products. We placed skim milk powder (SMP) and whole milk powder (WMP) in 10 × 14 × 2 cm resealable plastic bags on a model stand simulating an industrial layout on pallets. The samples were stored for 18 mo at temperatures −30 ± 1°C, 6 ± 1°C, and 25 ± 3°C and 40 to 80% relative humidity. Samples from the control (0), 5, and 10 (lower) layers of pallets were selected for analysis on 0, 3, 6, 9, 12, 15, and 18 mo of storage for each of the temperatures. As a result, we did not detect any changes in the storage process for water activity and mass fraction of moisture. The particle size distribution of all the SMP and WMP samples changed over time. The greatest changes were observed in the WMP samples placed on the 10th layer of pallets at 25 ± 3°C, from 0 to 18 mo of storage, the mean particle size (D[4,3]) increased from 120 to 258 μm (90% of all sample particle sizes ranging from 209 to 559 μm). We found significant clumping in the WMP samples (lumps up to 5 cm), correlating with the layer and storage time. The contact angle of the samples increased from 17° (SMP) and 53° (WMP) to 40° and 71°, respectively. The insolubility index and titratable acidity did not change only in the SMP samples stored with no load applied at −30 ± 1°C and 6 ± 1°C. The heat stability of all samples stored at 25 ± 3°C showed the lowest values. The data obtained allowed us to rank the factors as “layer – time – temperature.” Only the temperature of 25 ± 3°C caused critical changes in the product properties. Thus, the possibility of industrial storage of the product for up to 15 mo over the entire temperature range is confirmed.

Studies on the storage stability of milk powder are currently fragmented and mainly affect only the area of above-zero temperatures. At the same time, there are no studies that consider the load factor when milk powder is stored in bags on a pallet. The purpose of this study was to identify the influence of various factors of industrial storage (temperature, height or layer number, and time) on the change in quality and technological properties of powdered dairy products. We placed skim milk powder (SMP) and whole milk powder (WMP) in 10 × 14 × 2 cm resealable plastic bags on a model stand simulating an industrial layout on pallets. The samples were stored for 18 mo at temperatures −30 ± 1°C, 6 ± 1°C, and 25 ± 3°C and 40 to 80% relative humidity. Samples from the control (0), 5, and 10 (lower) layers of pallets were selected for analysis on 0, 3, 6, 9, 12, 15, and 18 mo of storage for each of the temperatures. As a result, we did not detect any changes in the storage process for water activity and mass fraction of moisture. The particle size distribution of all the SMP and WMP samples changed over time. The greatest changes were observed in the WMP samples placed on the 10th layer of pallets at 25 ± 3°C, from 0 to 18 mo of storage, the mean particle size (D[4,3]) increased from 120 to 258 μm (90% of all sample particle sizes ranging from 209 to 559 μm). We found significant clumping in the WMP samples (lumps up to 5 cm), correlating with the layer and storage time. The contact angle of the samples increased from 17° (SMP) and 53° (WMP) to 40° and 71°, respectively. The insolubility index and titratable acidity did not change only in the SMP samples stored with no load applied at −30 ± 1°C and 6 ± 1°C. The heat stability of all samples stored at 25 ± 3°C showed the lowest values. The data obtained allowed us to rank the factors as "layer – time – temperature." Only the temperature of 25 ± 3°C caused critical changes in the product properties. Thus, the possibility of industrial storage of the product for up to 15 mo over the entire temperature range is confirmed. [ABSTRACT FROM AUTHOR]

Most food, pharmaceutical, and chemical industries rely heavily on the supply of free-flowing powders that finds their application in raw materials, additives, and manufactured products. Improper storage conditions combined with environmental factors affect the free-flowing ability of powders. An undesirable transformation of these free-flowing powders into a coherent mass that resists flow is called caking. An important metric that can be used to measure the caking propensity of a material is the tensile strength, which is essentially the resistant stress needed to separate two layers of materials using an isostatic tensile strain. Even though several models have quantified the propensity of caking, the complex nature of interactions between the powder and its micro-environment makes the prediction of caking a challenging task. In the present work, the onset of tensile strength in isomalt with changes in temperature, relative humidity, and consolidation pressures using a shear cell was modeled using a finite element approach. The study found that at a consolidation pressure of 3 kPa and relative humidity of 85±0.1%, an increase in temperature by 5˚C increased the tensile strength of isomalt by a factor of 2. On the other hand, at a constant temperature of 25˚C, an increase in relative humidity from 85±0.1% to 86±0.1% registered an increase in tensile strength by 42.7%. This study also found that an increase in consolidation pressure from 3 kPa to 6 and 9 kPa increased the tensile strength by a factor of 1.79 and 2.54, respectively. The model had good agreement with the measurements and had an overall MAPE of 12.13%. This model can be applied to study the influence of extrinsic parameters on the propensity of caking during storage of bulk solids. [ABSTRACT FROM AUTHOR]

Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO2), and mannitol (MAN), and to explore their anticaking mechanisms. Our results showed that MAN was found to be the superior anticaking agent among those tested. When the MAN ratio is 12%, the microcapsules with a special Xanthium-type shape had higher powder flowability and lower hygroscopicity and exhibited good anticaking properties. Mechanism research revealed that CaSt, MgSt, and SiO2 reduce hygroscopicity and caking by increasing the glass transition temperature of the microcapsules, while MAN prevents the hydroxyl group of HP-β-CD from combining with water molecules in the air by a crystal outer-layer on the microcapsule surface. [ABSTRACT FROM AUTHOR]

Different stages of infant formula (IF) products differ in their composition in terms of carbohydrate, protein and fat content, which subsequently influences their stability during storage. IF composition and processing conditions influence their physico-chemical properties which can further impact caking, Maillard browning and release of surface free fat. A good understanding of interaction of macronutrients in IF powders during storage is critical to optimize formulations that result in products with a prolonged shelf-life and enhanced bio- accessibility. This review focusses on the physical state of carbohydrates in IF powders and its influence on molecular and macroscopic changes as well as phase transitions during storage. [ABSTRACT FROM AUTHOR]

[Display omitted] • The effect of water migration on morphology and caking during drying was revealed. • The drying temperature affects the dehydration kinetics of trehalose dihydrate. • Trehalose drying at higher temperature show higher hygroscopicity and caking tendency. Morphological changes of trehalose crystals during drying and reprocessing lead to a series of post-processing problems, which result in a significant investment in production costs. In this work, the mechanism of drying temperature on the morphology and caking behavior of trehalose was investigated. When the drying temperature was too high (≥393.15 K), a large number of pores, cracks and burrs appeared on the surface of crystals. These lead to crystal fragmentation during agitated drying process. The dehydration kinetics showed that the rearrangement of the new structure after dehydration and the change of the dehydration mechanism were the reasons for the morphological changes of trehalose crystals. Caking experiments showed that the dried product exhibited higher hygroscopicity and tendency to caking. Compared with trehalose dihydrate, the product flowability decreased by 30.0 %, critical caking period decreased by 82.1 %, and caking strength increased by 13 times after high-temperature drying (413.15 K). [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries. The caking often appeared in the crystallization of DMH. Caking is an agglomeration that can affect the product quality of DMH and is dependent on the type of impeller. This study aimed to determine the type of impeller to avoid the caking during the DMH crystallization and identify the DMH caking. The results showed that caking did not occur on the helical ribbon and anchor impeller, while caking appeared on the Rushton turbine impeller. Computational fluid mechanics (CFD) analysis showed that caking occurs due to uneven homogeneity of stirring. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) studies showed that DMH caking and non-caking had the same peak pattern. Meanwhile, optical microscope and scanning electron microscope (SEM) analysis showed that the DMH caking seen agglomerate. Density analysis showed that DMH with caking was 1.257–1.350 kg/L, while the non-caking was 0.504–0.780 kg/L. Caking phenomena during the DMH crystallization can be avoided by using a helical ribbon and anchor impeller. FTIR and XRD analysis cannot be used to identify DMH caking products; meanwhile, optical microscope, SEM, and density analyzes can be used to identify DMH caking products.

The caking behaviour of organic crystals presents a significant challenge in both the food and pharmaceutical industries. This study aimed to investigate how surface impurities influence the caking behaviour of sucrose (sugar) crystals. Sucrose crystals were selected as the model material due to their relevance in various industries such as food processing and pharmaceuticals. The impact of surface chemistry was assessed for sucrose crystals with varying levels of impurities, namely white sugar, light brown sugar, and dark brown sugar. These crystals were subjected to controlled cycles of humidity exposure, compaction, and drying to induce caking, simulating real-world scenarios. The caking propensity was evaluated using a compression test, while the surface chemistry was characterized through Inverse Gas Chromatography (IGC). Moisture sorption properties were evaluated using a Dynamic Vapor Sorption (DVS) technique, and the formation of solid bridges was studied using scanning electron microscopy (SEM) and X-ray computed tomography (XCT). The results indicate that impurities play a crucial role in enhancing the caking behaviour of sucrose crystals by influencing their hygroscopicity and facilitating solid bridge formation. This study provides valuable insights into the relationship between surface chemistry, moisture sorption properties, and the caking behaviour of sucrose crystals, offering strategies to mitigate caking issues. • Studied caking behaviour of sucrose crystals with varying impurities. • Analysed surface chemistry via IGC and FTIR; observed cake formation dynamics. • Demonstrated impurities' role in enhancing hygroscopicity and solid bridge formation. [ABSTRACT FROM AUTHOR]

During crystallization, succinic acid, an important food additive, exhibit severe agglomeration behaviour, uneven crystal size distribution (CSD), and irregular crystal morphology, resulting in poor powder flow properties. This paper presents an innovative approach to optimize succinic acid crystallization through investigation of novel blade milling method, seeding, and inclusion of green additive, cetyltrimethylammonium bromide (CTAB). CTAB for crystal habit regulation and formation of desired cubic-like morphology. We employ Mask R-CNN, a deep learning-based image analysis tool to quantitatively assess crystal and powder flow properties. Results demonstrate that the inclusion of 0.5 wt% CTAB with two-stage cooling method yields uniform CSD ranging from 30 μm to 160 μm and improves powder properties, reducing the agglomeration degree by 46% and caking ratio to only 6.78%, indicating a decreased tendency for clumping. The integration of crystallization with the proposed deep learning framework not only improves succinic acid food functionality but also showcases highly efficient method for optimizing crystal properties, setting new standard for food crystallization processes. It has been adequately presented with real-time high-precision analysis of CSD, agglomeration, etc, facilitating rapid screening for optimized food quality improvements. • Crystal size, morphology, and agglomeration were quantified by Mask R-CNN model. • Succinic acid crystals have preferred morphology and powder anti-caking function. • Mask R-CNN and PAT framework provide high-precision crystallization monitoring. • Surfactant additive is crucial in succinic acid crystallization optimization. • Succinic acid powders food functionality parameters are optimized for food industry. [ABSTRACT FROM AUTHOR]

One of the most important problems of the fertilizer industry is that fertilizers show caking tendency during transportation and storage. Caking occurs as a result of interaction at the contact points formed between solid fertilizer particles. These interactions, also called contact mechanisms, are activated by a number of properties that fertilizers have and by environmental conditions. Prevention of caking mechanism is a substantial research subject that directly affects the quality and financial value of the final product and ensures its applicability. Fertilizer in good quality can provide ease in agricultural applications, and directly affect plant nutrition and crop productivity. At this point, there are various promoter practices for obtaining the free-flowing property in fertilizers that can be maintained or suggested during or after production, both in industry and in R&D studies. In order to develop new process control points in the industry, it is important to understand the factors that cause caking and the mechanism of physicochemical interactions that progress depending on these factors. In addition, it is essential to improve the storage conditions of the fertilizer, as well as to maintain its quality until end-use. This paper focuses on the caking behavior of fertilizers in detail, giving brief information about the prevention of caking and various types of anticaking agents.

Physicochemical characteristics of whey protein concentrate (WPC35, 35% protein), whey protein isolate, sodium, and calcium caseinate powders were studied by storing them at 25, 35, and 45 °C and 11, 44, and 85% relative humidity (RH) for 21 days. Monolayer moisture content (Mo) in these powders increased with increasing protein content. The glass transition temperature (Tg) of all of these powders decreased with increasing RH at all storage temperatures. Lactose crystallization occurred in WPC35 at 85% RH at all temperatures and 44% RH and 45 °C, and this caused caking. Caking was also observed in whey protein concentrate and isolate, and sodium and calcium caseinate powders at 85% RH and 45 °C, despite having low (0.2–1.5%, w/w) lactose content. Surface fat content was higher in powders stored at higher temperatures and RH. All powders developed browning, which was especially pronounced at 85% RH. These findings help better understand the temperature and humidity dependent behavior of whey protein and casein powders during storage. [ABSTRACT FROM AUTHOR]

Sticking of particles has a tremendous impact on powder-processing industries, especially for hygroscopic amorphous powders. A wide variety of experimental methods has been developed to measure at what combinations of temperature and moisture content material becomes sticky. This review describes, for each method, how so-called stickiness curves are determined. As particle velocity also plays a key role, we classify the methods into static and dynamic stickiness tests. Static stickiness tests have limited particle motion during the conditioning step prior to the measurement. Thus, the obtained information is particularly useful in predicting the long-term behavior of powder during storage or in packaging. Dynamic stickiness tests involve significant particle motion during conditioning and measurement. Stickiness curves strongly depend on particle velocity, and the obtained information is highly relevant to the design and operation of powder production and processing equipment. Virtually all methods determine the onset of stickiness using powder as a starting point. Given the many industrial processes like spray drying that start from a liquid that may become sticky upon drying, future effort should focus on developing test methods that determine the onset of stickiness using a liquid droplet as a starting point.

Ammonium nitrate is the most commonly used nitrogen fertilizer in the agriculture and plays an important role in the development of leaves and stems in plants. The storage and production of ammonium nitrate at the industrial scale can result in degradation and caking. Various solutions have been proposed, however, to date, an effective solution to the degradation problem has not been identified. The addition of silicic acid during the production of ammonium nitrate prevents the double salt formation caused by sulphuric acid additive, which is a process requirement. Silicic acid was combined with calcium carbonate in the dilution stage in order to increase the fracture strength of ammonium nitrate. With the addition of calcium lignosulphonate, the phase conversion of ammonium nitrate granules was completed more rapidly, and thus the problem of degradation was prevented. Thus, chemical and physical degradation of the ammonium nitrate structure were prevented during the 2-year storage period, which was adopted as the standard for the ammonium nitrate production process.

Given the difficulty in quantifying the interparticle forces, both experimentally and numerically, most studies have considered only the humidity effect in powder caking. In this work, the interparticle forces in caked powders were quantified using the simplified Johnson-Kendall-Roberts (JKR) model to account for all the material and environmental factors that influences powder caking. The cohesion energy density, which is the ratio of cohesive energy to volume of the particle, was used as the indicator of caking in powders. Simulated force chain network was used to track the relay of interparticle forces (IPF L) under compression. The model was validated experimentally by using caked isomalt powder. At a consolidation pressure of 9 kPa, an increase in moisture from 6 to 8% increased the predicted IPF L from 0.41 to 1.31 N while the experimentally measured IPF EL ranged from 0.33 to 1.11 N. The corresponding cohesion energy density varied from 4.05 to 6.98 MJ/m3. This study shows the potential of using cohesion energy density as the predictor and indicator of powder caking. The conditions at which a powder is stored can be related to the cohesion energy density which then can be used as an input parameter for analyzing the caking behavior. [Display omitted] • Cohesion energy density was used as an input parameter to model powder caking. • The simulated interparticle force during caking ranged from 0.41 to 1.31 N. • The interparticle force had a linear relationship with particle properties. • Moisture content had a larger influence than pressure on cohesion energy density. • The maximum mean absolute percent error between the measured and predicted interparticle force was 16.14%. [ABSTRACT FROM AUTHOR]

Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO2), and mannitol (MAN), and to explore their anticaking mechanisms. Our results showed that MAN was found to be the superior anticaking agent among those tested. When the MAN ratio is 12%, the microcapsules with a special Xanthium-type shape had higher powder flowability and lower hygroscopicity and exhibited good anticaking properties. Mechanism research revealed that CaSt, MgSt, and SiO2 reduce hygroscopicity and caking by increasing the glass transition temperature of the microcapsules, while MAN prevents the hydroxyl group of HP-β-CD from combining with water molecules in the air by a crystal outer-layer on the microcapsule surface.

[Display omitted] • The concurrent reduction of chamber diameter and nozzles total pressure keeps constant the radial to tangential gas velocity ratio. • Caking remarkably changes the fluid velocity components and the classification of particles. • The concurrent reduction of chamber diameter and nozzles total pressure keeps constant the gas spin ratio. • The increase of nozzles total pressure when the chamber diameter is reduced increases the radial velocity near plates. • Particles classification is possible only near plates and a control strategy based on grinding pressure change is promising. In this work we present a method to investigate the fluid-dynamics of a 3D, real-scale spiral jet mill when caking is occurring. CFD simulations are employed to deeply study the pressure and the velocity fields of the gas phase when the nozzles inlet pressure and the chamber diameter are varied to mimic the condition generated by the aggregates formation during the micronizaton process. The computational model is built replicating the experimental observation consisting in the fact that most of the crusts form on the outer wall of the chamber. Simulations underline that caking causes the deterioration of the classification capabilities of the system if the gas mass flow rate is kept constant at nozzles, allowing larger particles for escaping the system. It is shown that it is possible to mitigate this phenomenon by gradually reducing the gas mass-flow rate to keep constant the nozzles absolute pressure. This keeps unchanged the fluid spin ratio and the classification characteristics when caking is advancing. [ABSTRACT FROM AUTHOR]

Shelf life of infant milk formula (IMF) powders depends on product composition and storage environment. We produced model IMF powders by mimicking human milk and investigated the effects of storage conditions on surface characteristics and caking behavior of these powders. The powders were stored for 21 days at two different temperatures (25 °C and 45 °C) and three relative humidity (RH) levels (11%, 44%, and 85%). The storage of these powders at higher RH, higher temperature, or their combinations increased lactose crystallinity, increased surface fat content, altered surface chemical composition, and induced caking. The powders stored at 45 °C and 85% RH had highest lactose crystallinity and fat content on the surface. The increase in crystallinity and surface free fat also increased the caking strength. Storage at ambient temperature (25 °C) and low RH levels (11% and 44%) was found to avoid lactose crystallization and caking. These findings will help manufacturers and consumers to implement suitable storage protocols that would help extend shelf life of IMF powders. [ABSTRACT FROM AUTHOR]

• Characteristics times of powder caking under different conditions were measured. • A model was also developed and validated with the measurements. • Time of storage caking is now predictable based on the laboratory accelerated test. • The suggested method is general and can be repeated for any powder. The kinetics of water sorption by a bed of powder was modeled in order to estimate the characteristic time of caking under real (similar to storage conditions) and test (accelerated) environmental conditions. In combination with the model, the kinetics of water sorption by henna powder was experimentally measured in the devices of "humidity chamber" and "caking device" as the environments representing real and test processes, respectively. According to the results, the water uptake by the powder was faster in caking device in comparison with humidity chamber whereas the equilibrium amount of water uptake was expectedly the same. The diffusion–convection and convection–convection were considered as the governing mechanisms of mass transfer in humidity chamber and caking device, respectively. Model equations were solved by applying the finite difference method (FDM) to track the water uptake amounts by the powder over the time. By matching the experimental data and the model results, the mass diffusion coefficient (D) and the total mass transfer coefficient (K) of henna were predicted. Extending the model, a dimensional analysis came up in order to understand the effects of the Stanton and Sherwood numbers on the time of equilibrium of sorption for both mentioned mechanisms. These findings will lead to a better prediction of characteristic time of caking in different conditions. Moreover, the results of this study define a protocol for performing accelerated laboratory tests of caking so that their results can be generalized to real conditions. The generalization procedure was also explained. [ABSTRACT FROM AUTHOR]

In this work, a contact model for the simulation of crystalline solid-bridges in discrete element method (DEM) programmes is presented and compared with previous so-called bond models. The aim of the contact model is a generally valid calibration covering all states of a hygroscopic bulk material in a silo. The developed simulation model is verified by qualitative sensitivity analysis. Furthermore, a procedure for easy calibration of the required model parameters is proposed.

Unwanted changes in powder flow behavior can unexpectedly occur when a product is exposed to certain conditions of temperature and humidity. This can happen during production, but also during transport or storage. The work reported here demonstrates the novel approach of using an amended powder rheology set-up for measuring and predicting such changes in powder flow behavior. The developed methodology makes it possible to vary in-situ the temperature and the relative humidity of the air to which the product is exposed, thereby mimicking realistic conditions of production or related unit operations. An air flow capable of fluidizing the powder particles is controlled at a specific constant temperature and its relative humidity can be altered while measuring the torque in the fluidized powder bed in real time. The fluidization is necessary for generating a homogeneous introduction of temperature and relative humidity. Results obtained using citric acid and commercial coffee whitener products have proven this methodology to provide both similar and in certain instances dissimilar results compared to the more established methodology such as measuring the vapour adsorption isotherms. These observations are explained. In this way, it can be predicted under which combinations of temperature and humidity a product does or does not become sticky. The main advantages of our approach are that the flow properties are directly assessed, the interpretation of the obtained data is more straightforward and that the measurement times are shortened substantially.

Glass transition temperature (Tg) and degree of caking for maltodextrin with added plasticizers (glucose, maltose, and sorbitol) were investigated. Onset and offset Tgs were evaluated by differential scanning calorimetry. From the onset and offset Tg-curves and water sorption isotherm, each critical water activity (awc) value was determined (water activity at each Tg = 25 °C). The awc range between onset Tg and offset Tg was extended by the addition of plasticizers. The degree of caking increased at a water activity just above awc of onset Tg, and completely caked at a water activity just below awc of offset Tg. Effect of aw on the degree of caking became more gradual with the addition of plasticizers because of the extended awc range. According to the dependence of viscosity on temperature and water activity, a predictive model for the caking of amorphous powders was proposed based on the onset and offset Tg curves. [ABSTRACT FROM AUTHOR]

The powdered food mixtures are widely consumed due to their ease of preparation and storage. Although the addition of sucrose improves the reconstitution process of ready-to-use powdered desserts, high amounts of sucrose are undesirable regarding the nutritional value. Therefore, present study aimed to determine the impact of the sucrose particle size and differences in starches on the powder flow properties of powdered puddings. The caking, powder speed dependency and cohesion tests along with the other bulk properties were grouped with the hierarchical cluster. A reverse relationship was found between the cohesion coefficient and cohesion index values. The cake was not formed in samples which comprised granulated sucrose and corn starch. However, the icing sugar containing puddings had considerably lower cake and mean cake strength values. Based on the results, the icing sugar can be regarded as a good ingredient for ready-to-use dessert considering the storage, handling and transportation conditions. [ABSTRACT FROM AUTHOR]

Recent studies evaluating the flowability and floodability of cohesive powder under conditions of consolidation, mechanical force, vibrating force, fluid force, and floodability are reviewed. The ball indentation test is an effective method for evaluating the flowability of a small amount of cohesive powder at very low stress under consolidation conditions. The environmental conditions such as temperature and humidity play an important role in the flow of cohesive powder. With regard to cohesive powder flowing under mechanical force, the FT4 powder rheometer can evaluate the powder flowability using the total energy which is related to the shear stress on the impeller blade. The vibrating capillary method and the vibrating shear tube method are effective for the measurement of the flowability of strongly cohesive powder. The test using powder discharge by air flow can assess the flowability of cohesive powder which Carr’s flowability index is an equivalent level by using mass flow rate and interstitial air pressure. Finally, the flushing of cohesive powder occurs when the interstitial air pressure and the void fraction are high. The pressure difference between the interstitial air pressure and the outside of an orifice are the dominant factors in the spouting of powder.

Sticking of particles has a tremendous impact on powder-processing industries, especially for hygroscopic amorphous powders. A wide variety of experimental methods has been developed to measure at what combinations of temperature and moisture content material becomes sticky. This review describes, for each method, how so-called stickiness curves are determined. As particle velocity also plays a key role, we classify the methods into static and dynamic stickiness tests. Static stickiness tests have limited particle motion during the conditioning step prior to the measurement. Thus, the obtained information is particularly useful in predicting the long-term behavior of powder during storage or in packaging. Dynamic stickiness tests involve significant particle motion during conditioning and measurement. Stickiness curves strongly depend on particle velocity, and the obtained information is highly relevant to the design and operation of powder production and processing equipment. Virtually all methods determine the onset of stickiness using powder as a starting point. Given the many industrial processes like spray drying that start from a liquid that may become sticky upon drying, future effort should focus on developing test methods that determine the onset of stickiness using a liquid droplet as a starting point. [ABSTRACT FROM AUTHOR]

One of the most important problems of the fertilizer industry is that fertilizers show caking tendency during transportation and storage. Caking occurs as a result of interaction at the contact points formed between solid fertilizer particles. These interactions, also called contact mechanisms, are activated by a number of properties that fertilizers have and by environmental conditions. Prevention of caking mechanism is a substantial research subject that directly affects the quality and financial value of the final product and ensures its applicability. Fertilizer in good quality can provide ease in agricultural applications, and directly affect plant nutrition and crop productivity. At this point, there are various promoter practices for obtaining the free-flowing property in fertilizers that can be maintained or suggested during or after production, both in industry and in R&D studies. In order to develop new process control points in the industry, it is important to understand the factors that cause caking and the mechanism of physicochemical interactions that progress depending on these factors. In addition, it is essential to improve the storage conditions of the fertilizer, as well as to maintain its quality until end-use. This paper focuses on the caking behavior of fertilizers in detail, giving brief information about the prevention of caking and various types of anticaking agents. [ABSTRACT FROM AUTHOR]

• The tapped density measurement instrument GranuPack has been adapted to heat up the powder sample. • The packing dynamics of polymer powders is investigated at different temperatures. • The temperature corresponding to the onset of caking is measured. • A particular packing behaviour is evidenced for thermoplastic polyurethane (TPU). • The parameters extracted from packing curves are coherent with Differential Scanning Calorimetry (DSC) analysis. Temperature influences drastically the physical properties of polymer powders. In the present study, the packing dynamics of polymer powders has been investigated with a modified version of GranuPack instrument, which is an improvement of the classical tapped density measurement. After the filling procedure, the sample is heated and the evolution of the density is measured after each tap. For a selection of four polymers (polyamide 12, Polystyrene, Polyvinyl chloride and a thermoplastic polyurethane), the influence of temperature on the Hausner ratio and on the packing dynamics are analysed. We show that the packing dynamics is drastically influenced by temperature even far below the melting temperature T m for semi-crystalline polymers and far below the glass-transition temperatures T g for amorphous polymers. In addition, we show that the analysis of the packing dynamics at different temperatures allows to determine a characteristic temperature corresponding to the onset of caking. Finally, we show that this temperature is coherent with Differential Scanning Calorimetry (DSC) analysis. [ABSTRACT FROM AUTHOR]

This study examined the effects of storage conditions on physicochemical and microstructural characteristics of whole milk powder (WMP) and low-, medium- and high-heat skim milk powder (SMP). Powders were stored at three temperatures (25 °C, 35 °C and 45 °C) and three humidity levels (11%, 44% and 85%) for 21 days. WMP exhibited lower equilibrium moisture content (EMC) than SMP at these storage conditions. SMP and WMP stored at 45 °C had lower EMC and monolayer moisture content than those stored at 25 °C and 35 °C. WMP had lower T g , crystallinity and caking strength than SMP. At 85% RH, the particles became irregularly shaped, caused by lactose crystallization. Crystallization of lactose and caking of powders became prominent when T g decreased below the storage temperature. Crystallization of lactose in these powders increased caking strength, Maillard reaction and surface free fat, particularly at high RH (85%) and high temperature (45 °C) conditions. Unlabelled Image • Whole milk powder (WMP) absorbed less moisture than skim milk powders (SMP). • SMP had higher crystallinity and caking strength than WMP. • Crystallization of lactose expelled the encapsulated fat onto the particle surface. • Surface morphology of powder particles was altered due to lactose crystallization. • Crystallization of lactose caused browning in both WMP and SMP. [ABSTRACT FROM AUTHOR]

This paper presents a multi-scale modelling approach to describe the mechanical behaviour of caked powders as an aid to properly design and analyse the results of laboratory caking tests to assess the propensity of powders to cake. This approach is based on the integration of particle-particle interactions due to liquid or solid bridges over the total volume of a cake using Discrete Element Method (DEM). The overall objective of the study was to simulate the behaviour of agglomerated (caked) samples subjected to a mechanical, compressive or tractive, stress. First, simulations were performed on an assembly of particles subjected to capillary forces. The capillary forces being amenable to a theoretical description, the tensile strength of wet agglomerates was calculated theoretically and used as a reference to validate the numerical results. Simulations were based on the combination of conventional DEM method and the phenomenological model of capillary condensation. The stress-strain curves were then simulated and compared to the theoretical values predicted by Rumpf's model for wet agglomerates. After validation, numerical simulations were used to study the mechanical behaviour of wet or dry agglomerates subjected to compression. In order to take into account the cohesive effect of solid bridges at the level of elementary contacts in discrete modelling, an original Euler-Bernoulli type beam model between particles in contact was established. The simulated stress-strain results was in very good agreement with experimental data. • DEM simulations were successfully performed to describe the behaviour of wet cakes. • Mechanical strength of dry cakes were simulated using a DEM-beam model. • The beam model is a promising method for simulation of dry cakes strength. [ABSTRACT FROM AUTHOR]

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 ± 2oC) 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. [ABSTRACT FROM AUTHOR]

Ammonium nitrate is the most commonly used nitrogen fertilizer in the agriculture and plays an important role in the development of leaves and stems in plants. The storage and production of ammonium nitrate at the industrial scale can result in degradation and caking. Various solutions have been proposed, however, to date, an effective solution to the degradation problem has not been identified. The addition of silicic acid during the production of ammonium nitrate prevents the double salt formation caused by sulphuric acid additive, which is a process requirement. Silicic acid was combined with calcium carbonate in the dilution stage in order to increase the fracture strength of ammonium nitrate. With the addition of calcium lignosulphonate, the phase conversion of ammonium nitrate granules was completed more rapidly, and thus the problem of degradation was prevented. Thus, chemical and physical degradation of the ammonium nitrate structure were prevented during the 2-year storage period, which was adopted as the standard for the ammonium nitrate production process. [ABSTRACT FROM AUTHOR]

Caking or time consolidation of powders is a serious problem which can hinder productivity and overall feasibility of various industrial processes. This study focuses on the impacts moisture content and consolidating pressures can have on 2 mm corn stover samples after undergoing a drying treatment at different times. Individually, moisture content and consolidating pressure did not exhibit any significant changes throughout the modified variable flow rate tests using the FT4 powder rheometer. However, applying both variables simultaneously yielded higher-than-usual energy outputs from the corn stover, indicative of biomass agglomeration due to the moisture and its subsequent evaporation while under pressure via the induced consolidating pressure. However, despite the increase in energy usage, time dried did not have a direct effect and demonstrated no trend. [Display omitted] • Either moisture content or consolidating pressure imparted minimal energy changes in variable flow rate (VFR) tests. • A combination of moisture and consolidating pressure resulted in the highest energy required, suggesting a caked material. • Stalk anatomical fraction presented the lowest water uptake via dynamic vapor sorption (DVS). [ABSTRACT FROM AUTHOR]

The physical quality of NPK fertilizer is very important, good physical quality, as indicated by the low potential of caking and absorption-penetration of water so that NPK fertilizer can be stored for a longer time and easier in handling. In this study, the granulation test used NPK 15-15-15 + 5S formula with the percentage filter pressmud 0%, 60%, 70%, 80%. 90% and 100% in two types of K sources: MOP (KCl) and SOP (K2SO4). Granulation was carried out using the wet granulation method using pan granulator, 2 kg batch-1 capacity, rotation speed 23 rpm and 50o pan slope. The purpose of this study was to determine the effect of filter pressmud addition on the tendency of caking NPK 15-15-15 + 5S products during storage. The results showed that the addition of pressmud filler in the production of NPK fertilizer was obtained: the addition of filter pressmud as a filler in the production of 15-15-15 + 5S NPK fertilizers can reduce the potential of caking by 1.77% -44.31% depending on the formulation of raw materials used.

Water sorption isotherm, glass transition temperature (Tg), and caking properties of maca (Lepidium meyenii Walpers) powder were investigated. A broad endothermic shift reflecting continuously distributed glass transition was detected by differential scanning calorimetry, which prompted the evaluation of onset Tg and offset Tg. From the onset and offset Tg curves and water sorption isotherm, critical water activity (water activity at glass transition temperature of 25 °C) was determined to be 0.258 for the onset Tg and 0.480 for the offset Tg. The critical water activity values were validated by isothermal mechanical relaxation measurement. Caking properties of maca powder were compared with maltodextrin. The degree of caking and cake hardness for maltodextrin increased at a water activity just above critical water activity for onset Tg. Maca powder, on the other hand, showed a small degree of caking in the water activity range of 0.225 to 0.576, and the degree of caking drastically increased at a higher water activity. The hardness of maca cakes increased gradually at water activity values greater than 0.432. Since maca powder showed a continuously distributed glass transition, the molecular mobility required for caking was considered to have been provided incrementally by the increase in water activity above critical water activity for the onset Tg. [ABSTRACT FROM AUTHOR]

The deliquescence and caking of potassium nitrate cause a loss of materials functionality as well as unqualified products. Therefore, a method that using various surfactants modified potassium nitrate was carried out. The moisture adsorption and anticaking efficiency performances of modified products were investigated. The modified-KNO 3 (M-KNO 3) was characterized by contact angle measurement, SEM, XRD, FT-IR and XPS. The results showed that the contact angle of potassium nitrate modified by sodium dodecyl sulfate (SDS) reached 109.6° at the required modification parameters, the moisture adsorption capacity of potassium nitrate decreased by 77% and the anticaking efficiency improved to 90%. The formation of the hydrophobic layer on the surface of potassium nitrate based on the chemical bonding between sodium dodecyl sulfate and K+, which effectively prevented the deliquescence and caking of potassium nitrate. This study revealed a valid reaction mechanism model for a series of deliquescence and caking problems of inorganic salts. Unlabelled Image • SDS was used to modified the surface of KNO 3 for the first time. • M-KNO 3 gets a good contact angle of 109.6°. • Anticaking efficiency was improved to 90%. • M-KNO 3 has a longer preservation and it is safer than unmodified KNO 3. • The novel and safe method is more suitable for industrialization. [ABSTRACT FROM AUTHOR]

Abstract We develop a mathematical model of direct-flow filtration operating at constant flux to understand the pressure–time signature. We combine the effects of fluid flow with those of membrane fouling and caking to explain the gradual increase in driving pressure that is often reported. We model the periodic backflushes used to clean such membranes and show that the elasticity of the membrane may explain the limited effectiveness of these backflushes. We also consider strategies for the operation of direct-flow filtration and show that tuning the flux and rate of backflushing, as well as the membrane material structure, may allow for improvements in membrane performance. Highlights • Particles that foul membranes during filtration are not removed by backflushing. • Has been suggested that this is due to elastic deformation of membrane pores. • Develop a model of elastic deformation and its effects on filtration pressure. • Model reproduces qualitative properties of pressure-time trace. • Model is starting point for new filtration strategies that avoid fouling. [ABSTRACT FROM AUTHOR]

Abstract Effect of maltodextrin on the water sorption behavior and glass transition temperature (T g) of freeze-dried mango solute (water-soluble mango material) was investigated. In addition, the caking property of freeze-dried mango puree and mango solute with and without maltodextrin was investigated. The T g of mango solute (32 °C) increased discontinuously with maltodextrin weight fraction with a step-point between 0.6 and 0.7. The pulp of mango decreased the hygroscopicity and increased the T g of mango powder to 49 °C. The degree of caking was reduced by the additions of maltodextrin and pulp because of the increased T g. The powder samples except for maltodextrin showed a small degree of caking (below 13%) even below their T g. An empirical model to predict the effect of water content on T g was applied to the mango solute-maltodextrin mixtures. The predicted T g values were in good agreement with the measured values (coefficient of determination = 0.919). Highlights • T g of mango solute (MS) increased with decreasing water and increasing maltodextrin (MD). • The pulp of mango decreased the hygroscopicity and increased the T g of mango powder. • The degree of caking was reduced by the additions of MD and pulp because of the increased T g. • The powder samples except for MD showed a small degree of caking even below their T g. • An empirical model was effective for the prediction of water plasticizing to MS-MD mixtures. [ABSTRACT FROM AUTHOR]