Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage
Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage
复制标题
脱脂奶粉和小麦粉混合物储存期间的形态和机械特性
DOI：
10.1016/j.powtec.2006.01.012
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发表时间：
2006
影响因子：
5.2
通讯作者：
S. Desobry
中科院分区：
文献类型：
--
作者：
R. Mahdi;A. Nasirpour;S. Banon;J. Scher;S. Desobry
配制5种脱脂乳和小麦粉的混合物，在20℃、0% ~ 85%的相对湿度条件下保存45d。研究了贮藏前后的形貌、粒度分布和力学性能。扫描电镜（SEM）显示，在高RH（59 ~ 85%）条件下，样品存在结块现象，形成致密的粉末团块。结块强度随贮藏相对湿度的增加而增大，用力/压缩曲线计算的最大力（Fmax）表示。DSM粉末在变形过程中表现出粘滑行为，并且这种现象随着混合物中DSM的比例增加而增加（100% DSM可达20±1N），随着储存相对湿度的增加而消失。
Five mixtures of dried skimmed milk (DSM) and wheat flour (WF) were prepared and stored for 45days at 20°C and various relative humidities (RH) from 0% to 85%. Morphological properties, particle size distributions and mechanical properties were studied before and during storage. Scanning electronic microscopy (SEM) showed that samples stored at high RH (59–85%) agglomerated and formed a compact mass of powder due to caking phenomenon. The caking intensity increased with storage relative humidity and was expressed as the maximum force (Fmax.) calculated from force/compression curves. DSM powders showed stick-slip behaviour during deformation and, moreover, this phenomenon increased with the DSM ratio in the mixture (up to 20±1N for 100% DSM) and disappeared with storage relative humidity.