(380b) Measuring Food Powders Electrical Properties as a Result of Humidity Content
AIChE Annual Meeting
2019
2019 AIChE Annual Meeting
Particle Technology Forum
Poster Session: Particle Technology Forum
Tuesday, November 12, 2019 - 3:30pm to 5:00pm
In this paper, we show how the influence of anti-static agent additions affect excipients behaviour. For this purpose, two lactose products provided by the Meggle company (Germany) were used during this study: Inhalac 400 and Flowlac 90. The anti-static agent studied is a commercial talc powder (brand âCareâ). The influence of Talc addition in the lactose products will be studied with five different talc mass fractions 0%, 5, 10, 15 and 20%.
Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of moisture content and temperature is essential in the design and control of drying systems.
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