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Natural Fiber-Reinforced Foamed Rubber Composites: A Sustainable Approach to Achieving Lightweight and Structural Stability in Sole Materials. [PDF]
Polymers (Basel)Jin Y +5 more
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Food Chemistry, 2023
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope.
Yuhao Zhang, Hongjie Dai, Hai Chen
exaly +3 more sources
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope.
Yuhao Zhang, Hongjie Dai, Hai Chen
exaly +3 more sources
Could rice be used as an anticaking agent in table salt?
International Journal of Food Sciences and Nutrition, 2009The aim of the study was to examine whether powdered rice could be used as an anticaking agent in table salt. Salts free from anticaking food additives were selected and powdered rice was added at different concentrations (0%, 1%, 2%, 5%, 10% and 20%).
Recai Ogur, Cemal Akay, Ahmet Korkmaz
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Food and Bioprocess Technology, 2020 Jujube (Ziziphus jujuba Mill.) powder is hygroscopic and highly prone to caking during storage which could significantly reduce product quality. Anticaking agents are usually added to maintain flowability of powders and prevent caking. Caking behaviors of jujube powder and blends with anticaking agents (calcium stearate, magnesium stearate, and silicon
Keren Agyekumwaa Addo +9 more
openaire +5 more sources
Powder Technology, 1998
Abstract Equilibrium water vapor pressures and kinetics of water sorption on potash fertilizers (KCl) were determined by a calorimetric method. Enthalpy changes for water sorption were estimated from the temperature dependence of equilibrium vapor pressures. Treatment of the fertilizers with anticaking agents had no effect on the measured parameters.
Lee D. Hansen, Frank Hoffmann
exaly +2 more sources
Abstract Equilibrium water vapor pressures and kinetics of water sorption on potash fertilizers (KCl) were determined by a calorimetric method. Enthalpy changes for water sorption were estimated from the temperature dependence of equilibrium vapor pressures. Treatment of the fertilizers with anticaking agents had no effect on the measured parameters.
Lee D. Hansen, Frank Hoffmann
exaly +2 more sources
Journal of Food Science, 2011
Abstract: Vitamin C is an essential nutrient that is widely used by the food industry in the powder form for both its nutritional and functional properties. However, vitamin C is deliquescent, and deliquescence has been linked to physical and chemical instabilities.
Lynne S. Taylor +2 more
exaly +3 more sources
Abstract: Vitamin C is an essential nutrient that is widely used by the food industry in the powder form for both its nutritional and functional properties. However, vitamin C is deliquescent, and deliquescence has been linked to physical and chemical instabilities.
Lynne S. Taylor +2 more
exaly +3 more sources
Food Research International, 2012
Abstract Deliquescent highly soluble crystalline ingredients are prone to caking and dissolution when they are stored above a certain relative humidity (RH) but exhibit minimal moisture adsorption below this RH. Anticaking agents are added to improve the flowability of powders and to prevent or reduce caking.
Lynne S. Taylor +2 more
exaly +2 more sources
Abstract Deliquescent highly soluble crystalline ingredients are prone to caking and dissolution when they are stored above a certain relative humidity (RH) but exhibit minimal moisture adsorption below this RH. Anticaking agents are added to improve the flowability of powders and to prevent or reduce caking.
Lynne S. Taylor +2 more
exaly +2 more sources
Meat Science, 1996
The anticaking agent potassium ferrocyanide, K(4)Fe(CN)(6), was found to affect lipid oxidation in frozen, minced pork meat both in 'normal' concentrations, when added together with food grade salt to yield 2 % NaCl in the product, and in 'unrealistic' high concentrations added separately or together with analytical grade salt.
Tina B Hansen +2 more
exaly +4 more sources
The anticaking agent potassium ferrocyanide, K(4)Fe(CN)(6), was found to affect lipid oxidation in frozen, minced pork meat both in 'normal' concentrations, when added together with food grade salt to yield 2 % NaCl in the product, and in 'unrealistic' high concentrations added separately or together with analytical grade salt.
Tina B Hansen +2 more
exaly +4 more sources
Flow Conditioning Anticaking Agents
Industrial and Engineering Chemistry, 1959R. R. Irani, C. F. Callis, T. Liu
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