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The dissolution beh...
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Börjesson, ErikLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
(author)
The dissolution behavior of individual powder particles
- Article/chapterEnglish2013
Publisher, publication year, extent ...
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2013-01-01
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Springer Science and Business Media LLC,2013
Numbers
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LIBRIS-ID:oai:lup.lub.lu.se:b7a62747-c85c-4145-b34f-6bce516572df
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https://lup.lub.lu.se/record/3975896URI
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https://doi.org/10.1007/s13594-012-0098-xDOI
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Language:English
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Summary in:English
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Subject category:art swepub-publicationtype
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Subject category:ref swepub-contenttype
Notes
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The formation of lumps is a common problem during powder reconstitution in food industry. If more knowledge regarding the phenomena controlling the process could be obtained, the process of industrial powder recombination could be optimized. This demands investigation of the process at three different levels: the scale of individual powder particles, the scale of powder beds, and the scale of industrial recombination. If knowledge from all three scales could be combined, a model of the entire process could be constructed. In this study, we present a new flow-cell-based method for investigating the dissolution rate of individual powder particles in controlled liquid flow. The flow cell allows for alteration of the flow velocity and only subjects the investigated powder particles to mild stress before the analysis. The dissolution process in the cell is recorded, and data are obtained by image analysis. Sodium caseinate has been used as a model substance in these experiments. The results show that the particle dissolution rate is a function of the flow velocity of the liquid, and the results correspond to earlier established methods. The investigation of individual particles shows a variation in dissolution rate between particles resulting from the diverse particle morphology from an industrial batch of powder. The results indicate that the dissolution interface concentration of dissolving sodium caseinate particles corresponds well to the overlap concentration of the specie.
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Innings, FredrikLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)fr7617in
(author)
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Trägårdh, ChristianLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)ltkk-ctr
(author)
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Bergenståhl, BjörnLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)livt-bbe
(author)
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Paulsson, MarieLund University,Lunds universitet,Livsmedelsteknik,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Department of Food Technology, Engineering and Nutrition,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH(Swepub:lu)ltkk-mpa
(author)
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LivsmedelsteknikAvdelningen för livsmedel och läkemedel
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In:Dairy Science & Technology: Springer Science and Business Media LLC93:4-5, s. 357-3711958-55861958-5594
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