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Artykuły w czasopismach na temat "Caking of lactose"
Carpin, M., H. Bertelsen, J. K. Bech, R. Jeantet, J. Risbo i P. Schuck. "Caking of lactose: A critical review". Trends in Food Science & Technology 53 (lipiec 2016): 1–12. http://dx.doi.org/10.1016/j.tifs.2016.04.002.
Pełny tekst źródłaCarpin, M., H. Bertelsen, A. Dalberg, C. Roiland, J. Risbo, P. Schuck i R. Jeantet. "Impurities enhance caking in lactose powder". Journal of Food Engineering 198 (kwiecień 2017): 91–97. http://dx.doi.org/10.1016/j.jfoodeng.2016.11.013.
Pełny tekst źródłaListiohadi, Y., J. A. Hourigan, R. W. Sleigh i R. J. Steele. "Moisture sorption, compressibility and caking of lactose polymorphs". International Journal of Pharmaceutics 359, nr 1-2 (lipiec 2008): 123–34. http://dx.doi.org/10.1016/j.ijpharm.2008.03.044.
Pełny tekst źródłaLloyd, Richard J., X. Dong Chen i Jim B. Hargreaves. "Glass transition and caking of spray‐dried lactose". International Journal of Food Science & Technology 31, nr 4 (sierpień 1996): 305–11. http://dx.doi.org/10.1046/j.1365-2621.1996.00352.x.
Pełny tekst źródłaCarpin, M., H. Bertelsen, A. Dalberg, J. K. Bech, J. Risbo, P. Schuck i R. Jeantet. "How does particle size influence caking in lactose powder?" Journal of Food Engineering 209 (wrzesień 2017): 61–67. http://dx.doi.org/10.1016/j.jfoodeng.2017.04.006.
Pełny tekst źródłaGoulart, Débora Brito. "Principles of lactose crystallization and rheology of milk protein concentrate". Research, Society and Development 10, nr 15 (3.12.2021): e577101523028. http://dx.doi.org/10.33448/rsd-v10i15.23028.
Pełny tekst źródłaModugno, Chloé, Anthony H. J. Paterson i Jeremy McLeod. "Lactose Caking: Influence of the Particle Size Distribution and the Water Content". Procedia Engineering 102 (2015): 114–22. http://dx.doi.org/10.1016/j.proeng.2015.01.112.
Pełny tekst źródłaFitzpatrick, J. J., M. Hodnett, M. Twomey, P. S. M. Cerqueira, J. O'Flynn i Y. H. Roos. "Glass transition and the flowability and caking of powders containing amorphous lactose". Powder Technology 178, nr 2 (wrzesień 2007): 119–28. http://dx.doi.org/10.1016/j.powtec.2007.04.017.
Pełny tekst źródłaAfrassiabian, Zahra, Mohammed Guessasma i Khashayar Saleh. "A study on the caking behaviour of binary mixtures of lactose due to solid-state crystallisation of the amorphous phase". Chemical Engineering Research and Design 147 (lipiec 2019): 354–66. http://dx.doi.org/10.1016/j.cherd.2019.05.032.
Pełny tekst źródłaAfrassiabian, Zahra, i Khashayar Saleh. "Caking of anhydrous lactose powder owing to phase transition and solid-state hydration under humid conditions: From microscopic to bulk behavior". Powder Technology 363 (marzec 2020): 488–99. http://dx.doi.org/10.1016/j.powtec.2020.01.033.
Pełny tekst źródłaRozprawy doktorskie na temat "Caking of lactose"
Listiohadi, Yuanita D. "The caking of lactose". Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Pełny tekst źródłaListiohadi, Yuanita D. "The caking of lactose /". View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20041108.084200/index.html.
Pełny tekst źródłaAfrassiabian, Zahra. "Multiscale investigation of caking phenomenon of lactose powders : from physico-chemical aspects to industrial applications". Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2475/document.
Pełny tekst źródłaThis PhD study focuses on the fundamental problem of powder caking due to phase transition mechanisms. The project aims to study the impact of intrinsic factors (molecular structure of materials, physical and/or physicochemical properties, etc.) or environmental factors (storage conditions or process parameters) on the stability of the structure of powders. More precisely, our study has highlighted the preponderant role of the crystallization phenomenon and the transitions taking place between the different polymorphs of lactose. Emphasis was placed on the role of crystallization phenomena and phase transition on the advent of lactose powder caking. Two cases attracted particular attention: (1) lactose monohydrate powders containing a fraction of amorphous particles and (2) anhydrous powder samples composed of ð and anomers of lactose. In both cases, the caking was induced by exposure of the samples to moist air, either in a Dynamic Vapor Sorption device (SPS) or in accelerated caking tests using two home-made equipment (CLAIR & OLAF). Our results showed that in both cases, the main cause of caking was the formation of lactose monohydrate, which is the most stable form among all lactose polymorphs. However, the elementary mechanisms, the limiting steps and the kinetics of the transformation process were different in each case. The more influencing parameters were the relative humidity and the temperature whereas the pressure has no significant effect. The yield stress of caked samples was closely linked with crystallization extent and kinetics. Finally, numerical simulations based on Discrete Element Method (DEM) of mechanical resistance of caked samples were performed using the "beam model". The model allows describing the behavior of the caked samples subjected to compressive or tractive mechanical stresses
Carpin, Mélanie. "Le mottage du lactose : Compréhension des mécanismes et prévention". Thesis, Rennes, Agrocampus Ouest, 2018. http://www.theses.fr/2018NSARB309/document.
Pełny tekst źródłaDriven by the growth in the infant formula market, lactose production is increasing worldwide, and the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid large economic loss. Focusing on the process–product relationship, this PhD project aimed at finding the critical parameters and understanding the caking mechanisms in lactose powder in order to establish means to limit caking. In samples from pilot production, impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles and a broader distribution were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area and more contact points.Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of th
Brech, Michael. "Development of in-situ coated lactose particles during spray drying". Thesis, University of Canterbury. Chemical and Process Engineering, 2014. http://hdl.handle.net/10092/9998.
Pełny tekst źródłaListiohadi, Yuanita D., University of Western Sydney, of Science Technology and Environment College i of Science Food and Horticulture School. "The caking of lactose". 2004. http://handle.uws.edu.au:8081/1959.7/25753.
Pełny tekst źródłaDoctor of Philosophy (PhD)