Relevant bibliographies by topics / Caking

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Caking'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 April 2023

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Journal articles on the topic "Caking"

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Kartika, Bayu Mahdi, Harsojo Harsojo, and Eriawan Rismana. "Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate." Indonesian Journal of Chemistry 21, no. 5 (September 2, 2021): 1097. http://dx.doi.org/10.22146/ijc.60095.

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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.
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Hu, Pan, Yi He Zhang, Feng Shan Zhou, Yue Wang, Meng Fu, Bao Lin Cui, and Xiang Hai Meng. "Novel Anti-Caking Materials in Compound Fertiliezer Based on Waste Animal/Plant Oil." Advanced Materials Research 875-877 (February 2014): 1454–57. http://dx.doi.org/10.4028/www.scientific.net/amr.875-877.1454.

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A novel anti-caking material (E-Oil) was prepared from waste animal/plant oil and triethanolamine by catalytic synthesis in this study. The E-Oil was analyzed by FTIR and the anti-caking effect of anti-caking materials was described by caking ratio. The FTIR results showed that the reaction product of Waste Animal/Plant Oil and Hydramine was surfactant with anti-caking effect. The anti-caking test results indicated that E-Oil made the caking ratio of compound fertilizer decrease from 39.75% to 16.33%. Taking the cost into consideration, the optimal fraction of E Oil was 5‰ and the caking ratio could reach 16.33%, which could approximately meet the application requirements.
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Shaklein, S. V., and M. V. Pisarenko. "CURRENT STA TE OF THE RESOURCE BASE OF COAL MINING INDUSTRY IN KUZBASS." News of the Tula state university. Sciences of Earth 4, no. 1 (2019): 177–86. http://dx.doi.org/10.46689/2218-5194-2019-4-1-177-186.

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Analysis of the grade composition of the mineral resource base of the distributed and undistributed subsoil Fund as of 01.01.2018 showed a decrease in reserves of coal intended for open pit mining. In the future, the production of a number of technological grades of coal (gas fat (GZh), fat (Zh), coking fat (KZh), coking (K), coking caking low-metamorphized (KCN), coking caking (KC), lean caking (OC), low caking (CC) is possible only by underground method. The expansion of the raw material base of the Kuzbass coal industry and the support of coal production volumes, primarily by the technological of grades coking fat (KZh), coking (K), coking caking (KC), lean caking (OC), low caking (CC) involves exploration, the use of unconventional production technologies and tax preferences for coal mining enterprise
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SHAKLEIN, S. V., and M. V. PISARENKO. "CURRENT STATE OF THE RESOURCE BASE OF COAL MINING INDUSTRY IN KUZBASS." News of the Tula state university. Sciences of Earth 2, no. 1 (2020): 191–201. http://dx.doi.org/10.46689/2218-5194-2020-2-1-191-201.

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Analysis of the grade composition of the mineral resource base of the distributed and undistributed subsoil Fund as of 01.01.2018 showed a decrease in reserves of coal intended for open pit mining. In the future, the production of a number of technological grades of coal (gas fat (GZh), fat (Zh), coking fat (KZh), coking (K), coking caking low-metamorphized (KCN), coking caking (KC), lean caking (OC), low caking (CC) is possible only by underground method. The expansion of the raw material base of the Kuzbass coal industry and the support of coal production volumes, primarily by the technological of grades coking fat (KZh), coking (K), coking caking (KC), lean caking (OC), low caking (CC) involves exploration, the use of unconventional production technologies and tax preferences for coal mining enterprise
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Tyc, Aleksandra, Dominik Nieweś, Ewa Pankalla, Marta Huculak-Mączka, Krystyna Hoffmann, and Józef Hoffmann. "Anti-Caking Coatings for Improving the Useful Properties of Ammonium Nitrate Fertilizers with Composition Modeling Using Box–Behnken Design." Materials 14, no. 19 (October 2, 2021): 5761. http://dx.doi.org/10.3390/ma14195761.

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Granular fertilizers (especially those based on ammonium nitrate (AN)) tend to agglomerate during storage. The aims of this research were to develop effective anti-caking coatings for ammonium nitrate fertilizers while improving the quality of fertilizers and to optimize the composition of effective anti-caking coatings. The influence of the composition of the prepared organic coatings on the effectiveness of preventing the caking of fertilizers was studied by response surface methodology (RSM) using Box–Behnken design (BBD). Additionally, the effect of the developed anti-caking agents on the quality of fertilizers was determined by measuring the crushing strength of the granules. The prepared coatings included fatty amine, stearic acid, surfactant, and paraffin wax. Gas chromatography–mass spectrometry (GC–MS) was used to analyze these coatings. The morphology of the fertilizers were examined by scanning electron microscopy (SEM). Composition studies, based on statistical assessment, showed the coating components had a varying influence on preventing the caking of fertilizers after granulation and after 30 days of storage. The results demonstrated that increasing the content of fatty amines and reducing surfactant in the composition of coating had positive effects on caking prevention. In this study, more effective and economically viable anti-caking coatings were developed. In addition, the present work could serve as a basis to further improve anti-caking coatings.
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Lakehal Senhaji, Mohammed, Anass Hafnaoui, Mehdi Khouloud, Asmae El Agri, Mohammed El Asri, and Ahmed Boulahna. "Screening and mixture design applied to formulate anti-caking compositions for reducing the caking tendency of granular phosphate fertilizers." Mediterranean Journal of Chemistry 11, no. 2 (February 22, 2021): 115. http://dx.doi.org/10.13171/mjc02102221569mls.

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<p>The demand for fertilizers in the agricultural sector has increased drastically with the world's exponential growth. Moreover, solid granular fertilizers remain by far the most requested. The granular fertilizers production presents several kinds of problems, especially the ternary fertilizers family. The caking is a severe issue that affects granules' physical quality, particularly during storage and transport. It makes them unsuitable for their intended uses. In this work, a new anti-caking agent has been developed to cope with the granular fertilizer caking problem and improve their physical quality. First of all, thanks to the screening design of Plackett-Burman, the effect of seven anti-caking components on the phosphate fertilizer caking trend was evaluated only by eight trials. Next, a mixture design was used to formulate a new anti-caking agent from three components (glycerol, calcium carbonate, and molasses). The screening design was chosen as the most effective components. Finally, from the mixture design results, a special cubic model was postulated and statically validated. The model delivered a wide range of compositions formulated from the three components mentioned above, capable of reducing the caking tendency of ternary granular fertilizer.</p>
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Hu, Pan, Yi He Zhang, Yue Wang, Meng Fu, and Feng Shan Zhou. "Novel Anticaking Materials of Bentonite, Biological Carbon and Abandoned Animal/Plant Oil in Compound Fertilizer." Applied Mechanics and Materials 457-458 (October 2013): 197–201. http://dx.doi.org/10.4028/www.scientific.net/amm.457-458.197.

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A novel anticaking material was prepared from from Bentonite, Biological Carbon and abandoned animal/plant oil in this study. In order to determine the optimal dosage of bentonite, biological carbon and abandoned animal/plant oil, the experiments has been performed systematically. The effect of anticaking materials was described by caking ratio. BAC was prepared by 30g of bentonite, 5g of abandoned animal/plant oil, 2.0g of biological carbon. With dosage of BAC is 10g / 200g (compound fertilizer), In the 30 days storage period, preparation of BAC can achieve the requirement of the anti-caking. However, the anti-caking effect is weaker as the longer storage time and Anti-caking cycle of BAC is shorter.
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Wahl, M., U. Bröckel, L. Brendel, H. J. Feise, B. Weigl, M. Röck, and J. Schwedes. "Understanding powder caking: Predicting caking strength from individual particle contacts." Powder Technology 188, no. 2 (December 2008): 147–52. http://dx.doi.org/10.1016/j.powtec.2008.04.062.

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Ulusal, Aysu, and Cemre Avsar. "Understanding Caking Phenomena in Industrial Fertilizers." Chemical & biochemical engineering quarterly 34, no. 4 (2021): 209–22. http://dx.doi.org/10.15255/cabeq.2020.1866.

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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&amp;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.
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Iqbal, Muhammad Wasif, Sumaira Aslam, Abdul Razaque, Naima Mujahid, Muhammad Javaid, Hammad Ahmed Butt, Aayat Ellahi, and Simrah Sharjeel. "Ct Patterns of Omental Pathology and to Determine the Validity of Omental Caking in Diagnosis of Ovarian Cancer." Pakistan Journal of Medical and Health Sciences 16, no. 2 (February 26, 2022): 599–602. http://dx.doi.org/10.53350/pjmhs22162599.

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Objective: To depict and characterize CT patterns of omental pathology and to determine the validity of omental caking in diagnosis of ovarian cancer. Methodology: A cross-sectional study was conducted in a tertiary care center between January 2020 to February 2021. In this study, 64 consecutive female patients with omental pathology, scheduled for biopsy, surgery and follow up were included. All CT scans were reviewed and findings were discussed with the consultant radiologists. The results were compared and confirmed on histopathology by either open surgical biopsy or per-cutaneous needle biopsy. Result: A total of 64 patients were enrolled in the study. Omental caking on computed tomography was identified in 44 (68.8%) patients. Presence of Omental caking was significantly associated with ovarian cancer (p<0.001). The positive and negative predictive values were 86.4% and 75%, respectively. The sensitivity and specificity of omental caking as diagnostic criteria for ovarian cancer were 88.4% and 71.4%. Conclusion: CT scan is the modality of choice to detect omental pathology. In addition it depicts all other related or unrelated abnormalities as well as causative factors like ovarian carcinoma. Keywords: Omental Caking, Ovarian Carcinoma, Multi Detector Computed Tomography, Patterns, Tuberculosis.
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Dissertations / Theses on the topic "Caking"

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Listiohadi, Yuanita D. "The caking of lactose." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/25753.

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This project has investigated the mechanism of caking of lactose and identified some possible solutions to minimise caking of lactose and dairy powders, additional to those suggested in the literature. A background to lactose and caking is given. The problems of caking are identified and discussed. The project adds information to the knowledge on the polymorphic forms of lactose and their inter-relationships due to moisture sorption and processes such as milling. This information and many others in the literature are used to complete the simplified lactose conversion diagram developed by King [1965] and improved by Walstra, et al. [1999], which has been widely used in the literature as a guide for lactose manufacturing, processing, and storage.
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Listiohadi, Yuanita D. "The caking of lactose /." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20041108.084200/index.html.

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Hosseini, Seyed Alireza. "MODELING PARTICLE FILTRATION AND CAKING IN FIBROUS FILTER MEDIA." VCU Scholars Compass, 2011. http://scholarscompass.vcu.edu/etd/2530.

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This study is aimed at developing modeling methodologies for simulating the flow of air and aerosol particles through fibrous filter media made up of micro- or nano-fibers. The study also deals with modeling particle deposition (due to Brownian diffusion, interception, and inertial impaction) and particle cake formation, on or inside fibrous filters. By computing the air flow field and the trajectory of airborne particles in 3-D virtual geometries that resemble the internal microstructure of fibrous filter media, pressure drop and collection efficiency of micro- or nano-fiber filters are simulated and compared with the available experimental studies. It was demonstrated that the simulations conducted in 3-D disordered fibrous domains, unlike previously reported 2-D cell-model simulations, do not need any empirical correction factors to closely predict experimental observations. This study also reports on the importance of fibers’ cross-sectional shape for filters operating in slip (nano-fiber filters) and no-slip (micro-fiber filters) flow regimes. In particular, it was found that the more streamlined the fiber geometry, the lower the fiber drag caused by a nanofiber relative to that generated by its micron-sized counterpart. This work also presents a methodology for simulating pressure drop and collection efficiency of a filter medium during instantaneous particle loading using the Fluent CFD code, enhanced by using a series of in-house subroutines. These subroutines are developed to allow one to track particles of different sizes, and simulate the formation of 2-D and 3-D dendrite particle deposits in the presence of aerodynamic slip on the surface of the fibers. The deposition of particles on a fiber and the previously deposited particles is made possible by developing additional subroutines, which mark the cells located at the deposition sites and modify their properties to so that they resemble solid or porous particles. Our unsteady-state simulations, in qualitative agreement with the experimental observations reported in the literature, predict the rate of increase of pressure drop and collection efficiency of a filter medium as a function of the mass of the loaded particles.
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Specht, Dauntel Wynette. "Caking of granular materials an experimental and theoretical study /." [Gainesville, Fla.] : University of Florida, 2006. http://purl.fcla.edu/fcla/etd/UFE0013727.

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Penn, Stephanie Ann. "Effects of Starch-Based Anti-Caking Agents on Browning of Shredded Mozzarella Cheese." Thesis, Virginia Tech, 2003. http://hdl.handle.net/10919/42865.

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The effects of starch-based anti-caking agents on the browning of Mozzarella cheese were evaluated in this experiment. Six commercially available anti-caking agent treatments were examined and color measurements indicated that the starch-based anti-caking agents produced a baked cheese with a greater degree of browning than the samples treated with cellulose based anti-caking agents or no treatment (control). The cellulose-based treatments and the control also had a significantly greater moisture loss than the potato starch-based treatments. A negative correlation between percent moisture loss and the amount of browning was found (R2=0.51). The average surface temperature was at least 16â aC higher for the treatments containing potato starch than for the cellulose-based treatments. A significant relationship between average surface temperature and browning was also found (R2=0.67). These relationships suggest that the starch-based treatments impeded moisture loss, which decreased the amount of evaporative cooling. An increase in surface temperature resulted from the decrease in the amount of evaporative cooling and thus the Maillard reaction was accelerated leading to increased browning. The effects of the starch source were examined using starches from corn, rice and wheat. These starches were compared to commercially available potato starch and cellulose anti-caking agents. All starch sources were found to produce a greater degree of browning on the cheese sample compared to the cellulose treatment and control. Four adjuncts treatments, including dimethypolysiloxane, lactic acid, partially hydrogenated sunflower oil, and a combination of the dimethylpolysiloxane and sunflower oil were added to cheese treated with potato starch to determine if a reduction in the degree of browning could be achieved. No differences in browning between the potato starch treatment and those with added adjuncts were found.
Master of Science
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De, Waal Fransie. "Investigation of coal agglomeration in a non-pressurized gasifier / Fransie de Waal." Thesis, North-West University, 2008. http://hdl.handle.net/10394/2822.

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Akins, Maureen Lynch. "Effects of Starch-based Anti-caking Agents on the Functional Properties of Shredded Mozzarella Cheese." Thesis, Virginia Tech, 2002. http://hdl.handle.net/10919/35783.

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Mozzarella cheese production has been gaining market share due in part to increasing market for pizza and ready to eat food items. Anti-caking agents are utilized in the production of shredded cheese for reducing clumping and increasing the appearance of separate cheese shreds. Six anti-caking agents were applied to low moisture part skim Mozzarella cheese and examined for effects on three major functional properties of Mozzarella cheese; meltability, stretchability, and free oil formation. Meltability determination utilizing a fabricated UW Meltmeter resulted in no significant differences between untreated samples (control) and samples treated with anti-caking agents containing cellulose, potato starch or mixtures including dextrose. Stretchability measurements taken using a modified helical viscometry procedure also resulted in no significant differences between control and treated samples. Significant differences were found when comparing free oil percentages obtained from varying treatments of anti-caking agents. A mixture of potato starch and cellulose resulted in the lowest level of free oil among all samples tested. Because potato starch treated samples performed equally to cellulose treated samples in both meltability and stretchability testing, anti-caking agents containing potato starch could be considered as an alternative to cellulose-based anti-caking agents. In addition, the use of potato starch alone and in conjunction with powdered cellulose has been shown to be more effective for free oil control. By treating with potato starch, functional properties of shredded Mozzarella cheese have been positively altered in a way which may increase acceptability by consumers.
Master of Science
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Afrassiabian, 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.

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Cette thèse porte sur le problème fondamental du mottage des poudres suite aux mécanismes de transition de phase. Le projet vise à étudier l'impact des facteurs intrinsèques (structure moléculaire des matériaux, propriétés physiques et/ou physicochimiques, etc.) ou des facteurs environnementaux (conditions de stockage ou paramètres de procédé) sur la stabilité de la structure des poudres. Plus précisément, notre étude a mis en évidence le rôle prépondérant du phénomène de cristallisation et des transitions entre les différents polymorphes du lactose. L'accent a été mis sur le rôle des phénomènes de cristallisation et de la transition de phase dans l'apparition du mottage des poudres de lactose. Deux cas ont particulièrement retenu notre attention: (1) des poudres de lactose monohydrate contenant une fraction de particules amorphes et (2) des échantillons de poudre anhydre composés des anomères α et β du lactose. Dans les deux cas, le mottage a été induite par l'exposition des échantillons à l'air humide, soit dans un dispositif de sorption dynamique de vapeur (SPS), soit par des tests accélérés utilisant deux appareils conçus et réalisés dans notre laboratoire (CLAIR & OLAF). Nos résultats ont montré que, dans les deux cas, la principale cause de prise en masse était la formation de lactose monohydrate, qui est la forme la plus stable parmi tous les polymorphes de lactose. Cependant, les mécanismes élémentaires, les étapes limites et la cinétique du processus de transformation étaient différents dans chaque cas. Les paramètres les plus déterminants étaient l’humidité relative et la température alors que la pression n’a pas eu d’effet significatif. La résistance mécanique des échantillons mottés était étroitement liée au taux et à la cinétique de cristallisation. Enfin, des simulations numériques basées sur la méthode des éléments discrets (DEM) de la résistance mécanique des échantillons mottés ont été réalisées. Le modèle permet de décrire le comportement des échantillons mottés soumis à des contraintes mécaniques de compression ou de traction
This 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
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Li, Hangsheng [Verfasser], Jörg [Akademischer Betreuer] Kressler, and Roland [Akademischer Betreuer] Weidisch. "Design of amphiphilic anti-caking systems for solid particles / Hangsheng Li. Betreuer: Jörg Kressler ; Roland Weidisch." Halle, Saale : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2010. http://d-nb.info/1024937461/34.

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Vissotto, Fernanda Zaratini. "Estudo do processo de aglomeração com vapor e perda de qualidade por caking de achocolatados em pó." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256468.

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Orientadores: Florencia Cecilia Menegalli, Maria Isabel Rodrigues
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Os achocolatados em pó são formulados com a mistura de cacau, açúcar, maltodextrina e aromas, podendo conter derivados lácteos. Para se obter uma adequada reconstituição em líquidos, os achocolatados são submetidos aos processos de lecitinação (adição de um agente tensoativo: lecitina de soja) e aglomeração com vapor. Um dos objetivos desse estudo foi o de avaliar os efeitos das variáveis do processo de aglomeração com vapor (pressão do vapor, temperatura do secador rotativo, vazão de sólidos da alimentação e frequência de rotação do secador) sobre as características físicas e físico-químicas de achocolatados em pó. A aglomeração com vapor levou a um aumento do diâmetro médio de partículas, sendo mais pronunciado no produto formulado com o açúcar moído. O processo foi responsável pelo escurecimento e redução da umidade dos achocolatados, além da diminuição dos tempos de molhabilidade. Adicionalmente foi caracterizada a morfologia dos grânulos de achocolatado, obtidos em diferentes condições operacionais do aglomerador (máxima, média e mínima), utilizando os descritores de tamanho e forma. Os resultados mostraram que não existe diferença entre os descritores de forma e quanto aos descritores de tamanho verificou-se diferença entre as condições de processo para grânulos maiores que 600 ?m. Concluiu-se que os grânulos de achocolatado aglomerados apresentaram formato alongado. Foram também determinadas as transições de fase e as temperaturas de transição vítrea (Tg) de achocolatados em pó e dos seus principais constituintes. Durante a aglomeração com vapor a alta temperatura levou o açúcar moído a uma condição acima da sua Tg, passando a ser esse componente um veículo para a granulação. A Tg da maltodextrina é pequena em atividades de água elevadas (Tg= - 4,9 °C; Aa= 0,843), o que também a torna um veículo para o processo de aglomeração. No cacau em pó alcalino foi observada a fusão da manteiga de cacau (aparecimento das formas polimórficas ?v e ?). Para o achocolatado lecitinado verificou-se que a Tg aumenta com o incremento da atividade de água do meio, portanto para esse tipo de produto a água, ao ser adsorvida, não consegue interagir com o material, não sendo verificado o efeito plasticizante. Para o achocolatado aglomerado com vapor verificou-se que a Tg diminuiu com o aumento da atividade de água do meio (efeito plasticizante). A evolução do caking dos constituintes dos achocolatados mostrou que o cacau em pó apresentou baixa higroscopicidade (pequeno aumento do ângulo de repouso com o tempo), pequena formação de aglomerados e a ausência do caking. A medida da força de compressão dos agregados formados mostrou que a sacarose formou pontes mais rígidas entre as partículas que a maltodextrina. Foi também monitorada a estabilidade de achocolatados em pó lecitinados e aglomerados com vapor, estocados a 25 e 35 °C, numa umidade relativa de 84%, buscando-se simular um clima quente e úmido (região norte do Brasil). Ao longo do tempo, verificou-se aumento do ângulo de repouso e escurecimento dos produtos. O achocolatado lecitinado mostrou-se mais susceptível ao empedramento que o aglomerado, com a formação de grumos a partir do 63° dia de armazenamento
Abstract: Cocoa beverage powders consist of a mixture of cocoa, sugar, maltodextrin, flavors, and may contain dairy products. To obtain products with adequate reconstitution in liquids, the cocoa beverage powders are subjected to the processes of lecithination (addition of the surfactant soy lecithin) and steam agglomeration. One objective of this study was to evaluate the effects of the main variables of the steam agglomeration process (vapor pressure, temperature of rotary dryer, solid feed rate and dryer rotation frequency) on the physical and physicochemical characteristics of cocoa beverage powders. The steam agglomeration led to an increased average particle diameter, being more pronounced in the product formulated with granulated sugar. The process was responsible for powder darkening, reduction of the product¿s moisture and decrease in the wettability. Additionally, the morphology of the cocoa beverage powder granules was characterized in different operating conditions of the steam agglomerator (maximum, average and minimum) using the descriptors of size and shape. There were no differences between the shape descriptors and as to the size descriptors there were differences in the process conditions studied for the granules of size above 600 ?m. It was observed that the steam agglomerated cocoa beverage granules had a more elongated shape. It was also determined phase transitions and the glass transition temperature (Tg) of cocoa beverage powders and the main constituents of these products. During the steam agglomeration, the high temperature led the granulate sugar to a condition above its Tg, making this ingredient a granulation vehicle. The Tg of maltodextrin is small at higher water activities (Tg = - 4.9 °C, aw = 0.843), which makes this ingredient a vehicle for the agglomeration process. For the alkaline cocoa powder the phase transition observed is the melting of the cocoa butter with the appearance of polymorphic forms ? and ?v. For the lecithinated cocoa beverage powder, it was verified that the Tg increases with the increasing of the water activity, which leads to the conclusion that for this type of product the adsorbed water cannot interact with the material, and the plasticizing effect is not noted. For the steam agglomerated cocoa beverage powder it was observed that the Tg decreases with increasing water activity (plasticizing effect). The evolution of the caking for the constituents of cocoa beverage powders showed that the cocoa powder had low hygroscopicity (small increase of the repose angle with time), little formation of granules and the absence of caking. The measurement of the compression strength of the aggregates showed that sucrose formed bridges more rigid between the particles than maltodextrin. Stability of lecithinated and steam agglomerated cocoa beverage powders stored at 25 and 35 °C, in a relative humidity of 84%,was also monitored, in order to simulate hot and humid climates (like northern Brazil). Overtime, it was observed increase of the repose angles and products darkening. The lecithinated cocoa beverage powder was more susceptible to caking than the steam agglomerated product, with the formation of lumps from the 63th day of storage
Doutorado
Engenharia de Alimentos
Doutora em Engenharia de Alimentos
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Books on the topic "Caking"

1

Kumāra, Sahadeva, and Patna Museum, eds. Murtajīgañja ke prastara cakiye. Paṭanā: Paṭanā Saṅgrahālaya, 2005.

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Cun cakica =: Contes en dioula. Abidjan: EDILIS, 2002.

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Kedāranātha Siṃha: Cakiyā se Dillī. Naī Dillī: Vāṇī Prakāśana, 2016.

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Mu, Yūcup Kuḷaccal, ed. Pālyakāla caki. Nākarkōvil: Kālaccuvaṭu Patippakam, 2009.

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Sunarti, ed. Masyarakat petani, matapencaharian sambilan, dan kesempatan kerja di Kelurahan Cakung Timur, Daerah Khusus Ibukota Jakarta. [Jakarta]: Departemen Pendidikan dan Kebudayaan, Direktorat Jenderal Kebudayaan, Direktorat Sejarah dan Nilai Tradisional, Proyek Inventarisasi dan Pembinaan Nilai-Nilai Budaya, 1990.

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Sunarti and Indonesia. Bagian Proyek Pengkajian dan Pembinaan Nilai-Nilai Budaya Daerah Khusus Ibukota Jakarta., eds. Masyarakat petani, matapencaharian sambilan, dan kesempatan kerja di Kelurahan Cakung Timur, Daerah Khusus Ibukota Jakarta. [Jakarta]: Departemen Pendidikan dan Kebudayaan, Bagian Proyek Pengkajian dan Pembinaan Nilai-Nilai Budaya Daerah Khusus Ibukota Jakarta, 1998.

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PT, Griya Kersalaksana, ed. Kerangka acuan analisis dampak lingkungan (KA-Andal) Rumah Susun Pulo Gebang, Kelurahan Pulo Gebang, Kecamatan Cakung, Jakarta Timur. [Jakarta]: Griya Kersalaksana, 2003.

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Rasyidi, Muhammad Nor. Masalah penerapan sistem pengupahan bagi pekerja: Studi kasus pada perkebunan kelapa sawit PT. Cakung Permata Nusa di Kabupaten Tabalong. Banjarmasin: Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Lambung Mangkurat, 2000.

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PT, Kramayudha Ratu Motor, ed. Updating analisis dampak lingkungan hidup (Andal) pengembangan industri perakitan kendaraan Mitsubishi di Kelurahan Rawaterate, Kecamatan Cakung, Kota Jakarta Timur. Jakarta: Kramayudha Ratu Motor, 2002.

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Rasyidi, Muhammad Nor. Masalah keselamatan dan kesehatan kerja: Studi kasus pada perkebunan kelapa sawit PT. Cakung Permata Nusa di Kabupaten Tabalong : laporan penelitian. Banjarmasin: Fakultas Ilmu Sosial dan Ilmu Politik, Universitas Lambung Mangkurat, 2000.

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Book chapters on the topic "Caking"

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Gooch, Jan W. "Caking." In Encyclopedic Dictionary of Polymers, 108. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_1810.

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Fitzpatrick, John J. "Characterization of the Caking Behaviour of Food Powders." In Food Engineering Series, 73–89. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-48908-3_4.

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Palzer, Stefan, and Karl Sommer. "Caking of Water-Soluble Amorphous and Crystalline Food Powders." In Food Engineering Series, 491–514. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-7475-4_19.

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Zhang, Zhen. "Probing the Preparation of Low-Rank Lignite and Non-Caking Coal." In XVIII International Coal Preparation Congress, 223–28. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40943-6_31.

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Harris, M. L., S. Klima, C. B. Brown, I. E. Perera, J. A. Addis, L. L. Chasko, and J. Myers. "Anti-caking treated rock dust and its effect on downwind respirable dust measurements." In Mine Ventilation, 317–25. London: CRC Press, 2021. http://dx.doi.org/10.1201/9781003188476-33.

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Porras-Saavedra, J., E. Palacios-González, J. Yáñez-Fernández, M. F. Mazzobre, M. P. Buera, and L. Alamilla-Beltrán. "Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process." In Food Engineering Series, 629–36. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2578-0_60.

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Chuy, Leticia E., and Theodore P. Labuza. "Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena." In Developments in Food Engineering, 191–93. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_56.

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Kuang, Yucen, Wei Ren, Lechi Zhang, and Shengfu Zhang. "An Investigation of the Relationship Between Raw Coal Caking Characteristics and Its Petrographic Properties." In Characterization of Minerals, Metals, and Materials 2022, 195–205. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-92373-0_18.

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Bährle-Rapp, Marina. "Cakile Maritima Extract." In Springer Lexikon Kosmetik und Körperpflege, 81. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_1471.

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Azimova, Shakhnoza S., and Anna I. Glushenkova. "Cakile euxina Pobed." In Lipids, Lipophilic Components and Essential Oils from Plant Sources, 203. London: Springer London, 2012. http://dx.doi.org/10.1007/978-0-85729-323-7_645.

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Conference papers on the topic "Caking"

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Weuster, A., L. Brendel, and D. E. Wolf. "Simulation of sheared, caking powder." In POWDERS AND GRAINS 2013: Proceedings of the 7th International Conference on Micromechanics of Granular Media. AIP, 2013. http://dx.doi.org/10.1063/1.4811981.

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Calvert, G., N. Curcic, and M. Ghadiri. "A mechanistic analysis of bulk powder caking." In POWDERS AND GRAINS 2013: Proceedings of the 7th International Conference on Micromechanics of Granular Media. AIP, 2013. http://dx.doi.org/10.1063/1.4811956.

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"Effect of Pressure on the Caking Propensity of Waterberg Coal." In Nov. 27-28, 2017 South Africa. EARES, 2017. http://dx.doi.org/10.17758/eares.eap1117065.

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Peng, Huang, Li Wenbo, Zhao Yuan, and Ai Jun. "Research on Improving Low Rank Coal Caking Ability by Hydrogenation." In 2011 International Conference on Computer Distributed Control and Intelligent Environmental Monitoring (CDCIEM). IEEE, 2011. http://dx.doi.org/10.1109/cdciem.2011.407.

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Grzymala-Busse, J. W., Z. S. Hippe, T. Mroczek, E. Roj, and B. Skowronski. "Data mining analysis of granular bed caking during hop extraction." In 5th International Conference on Intelligent Systems Design and Applications (ISDA'05). IEEE, 2005. http://dx.doi.org/10.1109/isda.2005.36.

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Zheng, M., Z. Yang, and J. L. Shi. "Anti - Caking Kal (SO4)2.12H2O - MgSO4.7H2O Composite for Thermal Storage Material by Addition of Al2O3 Powder." In The International Workshop on Materials, Chemistry and Engineering. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0007439404030408.

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Lippert, Thomas E., and Richard A. Newby. "Development and Commercialization of Hot Gas Filters for Power Generation Applications." In ASME 1995 International Gas Turbine and Aeroengine Congress and Exposition. American Society of Mechanical Engineers, 1995. http://dx.doi.org/10.1115/95-gt-329.

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Westinghouse, with the Department of Energy (Morgantown Energy Technology Center), is developing hot gas particulate filters for application in advanced fossil energy power generation, i.e., pressurized fluidized bed combustion (PFBC) and coal gasification combined cycle (GCC). Westinghouse candle filter units are currently being operated in various coal based pilot plant and demonstration facilities (PFBC and GCC) to demonstrate their operating characteristics and performance and to identify potential commercial viability. Oxide and nonoxide filter materials, representing both first and second generation designs, are being tested and evaluated. In-house testing to characterize ash caking behavior is also being conducted in support of the field test programs. This paper summarizes this activity and presents current results of the field test programs.
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Shimizu, Y., K. Yamashita, and K. Sakaki. "A Modified HVOF Thermal Spray System for Producing Alumina Coating." In ITSC2002, edited by C. C. Berndt and E. Lugscheider. Verlag für Schweißen und verwandte Verfahren DVS-Verlag GmbH, 2002. http://dx.doi.org/10.31399/asm.cp.itsc2002p0483.

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Abstract A high-velocity oxyfuel plant was converted to process aluminum oxide. Burner nozzles with different geometries were evaluated for use based on experimental measurements and numeric simulations. Although the modified nozzles promised an improvement in the melting of alumina particles, it was found that some of the melted alumina caked on the inside of the nozzle and fused together into large particles that eventually dislodged, causing a reduction in transfer efficiency. This paper explains how the caking problem was solved by combining the output of a high-velocity oxyfuel gun with that of a combustion flame spraying gun. Tests show that the hybrid solution produces hard alumina coatings with relatively dense microstructure at a transfer efficiency greater than 50%. Paper includes a German-language abstract.
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Singh, Nirupama, Pushpendra Kumar, Sumant Upadhyay, Surbhi Choudhary, Vibha R. Satsangi, Sahab Dass, and Rohit Shrivastav. "Caking and characterizing graphene oxide thin films via electrodeposition technique for possible application in photoelectrochemical spliting of water." In PROCEEDING OF INTERNATIONAL CONFERENCE ON RECENT TRENDS IN APPLIED PHYSICS AND MATERIAL SCIENCE: RAM 2013. AIP, 2013. http://dx.doi.org/10.1063/1.4810338.

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Hale, Jack S., Alison Harris, Qilin Li, and Brent C. Houchens. "The Fluid Mechanics of Membrane Filtration." In ASME 2007 International Mechanical Engineering Congress and Exposition. ASMEDC, 2007. http://dx.doi.org/10.1115/imece2007-43656.

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Reverse osmosis and nanofiltration membranes remove colloids, macromolecules, salts, bacteria and even some viruses from water. In crossflow filtration, contaminated water is driven parallel to the membrane, and clean permeate passes through. A large pressure gradient exists across the membrane, with permeate flow rates two to three orders of magnitude smaller than that of the crossflow. Membrane filtration is hindered by two mechanisms, concentration polarization and caking. During filtration, the concentration of rejected particles increases near the membrane surface, forming a concentration polarization layer. Both diffusive and convective transport drive particles back into the bulk flow. However, the increase of the apparent viscosity in the concentration polarization layer hinders diffusion of particles back into the bulk and results in a small reduction in permeate flux. Depending on the number and type of particles present in the contaminated water, the concentration polarization will either reach a quasi-steady state or particles will begin to deposit onto the membrane. In the later case, a cake layer eventually forms on the membrane, significantly reducing the permeate flux. Contradictive theories suggest that the cake layer is either a porous solid or a very viscous (yield stress) fluid. New and refined models that shed light on these theories are presented.
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Reports on the topic "Caking"

1

Delmau, L. H. Caustic-Side Solvent Extraction: Anti-Caking Surfactants Found to be Cause of Apparent Effect of High Nitrite Concentration on Cesium Stripping. Office of Scientific and Technical Information (OSTI), June 2002. http://dx.doi.org/10.2172/814440.

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Simmons, Trey. Data quality standards for monitoring stream ecosystems in the Central Alaska Network. National Park Service, 2017. http://dx.doi.org/10.36967/2244207.

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The purpose of this report is to document the standards used by the Central Alaska Inventory and Monitoring Network (CAKN) for activities related to the collection, processing, storage, analysis, and publication of monitoring data as described in the CAKN Stream Monitoring Protocol (Simmons 2017a). The policies and procedures documented in this quality-assurance plan for activities complement the quality-assurance plans for other monitoring activities conducted by the CAKN. The plan also serves as a guide for all CAKN personnel who are involved in protocol/program activities and as a resource for identifying memoranda, publications, and other literature that describe associated techniques and requirements in more detail.
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