Fourier transform infrared (FT‐IR) and Raman and hyperspectral imaging (HSI) techniques
have emerged as reliable analytical methods for effectively characterizing and quantifying …

Much research regarding handling and storage characteristics of bulk solids has been
conducted over the years. Physical properties of granular solids play a significant role in …

Consistent reliable flow of milk powders out of hoppers and silos is very important in their
handling and processing. Shear cell techniques were applied in this work to measure and …

Water vapour sorption isotherms describe the relationship between water content and water
activity. Depending on the nature of food powder (crystalline or amorphous), the shape of …

Powder flow is critical to the success of various pharmaceutical processes such as tableting
and capsule filling. Despite a plethora of flow characterisation techniques and parameters …

Milk powders are now considered as food ingredients, mainly because of the functional
properties of milk proteins. During the storage of milk powders, many physicochemical …

The surface composition of four industrial spray-dried dairy powders (skim milk powder,
whole milk powder, cream powder and whey protein concentrate) was estimated by electron …

The motivation for this study was to find an adequate substitute for lactose as carrier in dry
powder inhalers and to overcome some drawbacks inherent to lactose. Mannitol appears to …

Deliquescence is a first order phase transition from solid to solution that occurs at a relative
humidity (RH) that is characteristic to the solid ingredient. In blends containing more than …

Challenges are commonly encountered in the bulk handling and application of high-protein
dairy powders, and are strongly influenced by their poor flowability. Powder flowability can …