CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS

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dc.contributor.authorAGUILERA, JM
dc.contributor.authorDELVALLE, JM
dc.contributor.authorKAREL, M
dc.date.accessioned2024-01-10T12:04:32Z
dc.date.available2024-01-10T12:04:32Z
dc.date.issued1995
dc.description.abstractCaking of free-flowing powders during storage is a deleterious phenomenon that is ubiquitous in the feed, fertilizer and pharmaceutical industries, and of economical importance for low-moisture foods. Among other subjects related to caking of amorphous powders, the following aspects are reviewed in this article: (1) physical and morphological changes, and quantitative procedures to assess caking; (2) proposed mechanisms of caking phenomena; (3) examples of caking in food materials; (4) the relationships between storage-induced caking and other phenomena and the glass transition of amorphous powders; (5) methods for estimating the evolution of caking with lime from the physical properties of powder samples and environmental conditions; and (6) measures to minimize the occurrence of caking phenomena.
dc.fechaingreso.objetodigital2024-04-11
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/S0924-2244(00)89023-8
dc.identifier.issn0924-2244
dc.identifier.urihttps://doi.org/10.1016/S0924-2244(00)89023-8
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75824
dc.identifier.wosidWOS:A1995RC59900002
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.information.autorucIngeniería;Del Valle J;S/I;57259
dc.issue.numero5
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final155
dc.pagina.inicio149
dc.publisherELSEVIER SCI LTD
dc.revistaTRENDS IN FOOD SCIENCE & TECHNOLOGY
dc.rightsacceso restringido
dc.subjectCRYSTALLIZATION
dc.subjectSTATE
dc.titleCAKING PHENOMENA IN AMORPHOUS FOOD POWDERS
dc.typeartículo
dc.volumen6
sipa.codpersvinculados99054
sipa.codpersvinculados57259
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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