(491e) Quantifying the Extent and Rate of Caking in Food Powders
AIChE Annual Meeting
2019
2019 AIChE Annual Meeting
Topical Conference: Food Innovation and Engineering
Transport Phenomena, Rheology, and Mixing in Food Processing and Engineering (Invited Talks)
Wednesday, November 13, 2019 - 10:00am to 10:30am
Caking can occur via a number of different mechanisms: mechanical, thermal, environmental and/or chemical. A combination of mechanisms is discussed in this study, where the high levels of fats and sugars within food powders can also intensify the strength and rate of caking. Some caking mechanisms can be controlled by managing environmental conditions, however this can be impractical and uneconomical. Accurately quantifying unacceptable characteristics and the stimuli that contribute towards caking for particular powders is therefore highly advantageous.
A range of food powders were evaluated to investigate the effect of extended storage time and environmental conditions on their flow properties. Samples were placed into 25 ml cylindrical vessels and initially conditioned using an FT4 Powder Rheometer® (Freeman Technology Ltd, UK). Conditioning was completed by passing a bespoke, twisted blade through the powder along a prescribed helical pathway. This promoted the formation of a uniform powder bed with a repeatable stress state within the sample. The test samples were then stored in an environment at controlled humidity and temperature levels for predetermined time periods. Stored samples were analyzed using the same bespoke blade and test parameters to measure the powderâs resistance to motion and quantify the relative change in flow properties as a result of caking.
Analysis of the powderâs resistance to motion with respect to blade position provides strong evidence of localized caking within some materials. At elevated humidity levels, some powders gained strength at the powder-air interface, forming a âcrustâ. It was possible to easily evaluate both the strength and depth of the crust and improve understanding of moisture migration through the powder bed.
This study demonstrates that caking is a complex phenomenon and that powder flow characterization is a relevant technique to quantify the progression of caking as a function of time, relative humidity and temperature. In turn, this characterization can assist with adapting the process environment or parameters to limit caking and retain optimal processability.