Combined Influences of Humidity and Temperature upon the Inter-Particle Stickiness of a Whole Milk Powder

Abstract

This article reports a collection of data points on the cohesiveness of a whole milk powder. The results reveal how the cohesion (the result of inter-particle forces) of a whole milk powder is affected by relative humidity (0–70%) and temperature (20–60°C). The data were collected using a laboratory-scale vibrated fluidized bed, which minimized the duration of contact of the powder defined with humid air when being conditioned. The relationship between cohesion defined as the unconfined yield stress of a sample powder plug formed under specific conditions and powder stickiness was identified and discussed.

Keywords:

• Whole milk powder
• Stickiness
• Cohesion
• Temperature effect
• Water content effect

Acknowledgments

The authors from the University of Auckland thank the New Zealand Dairy Board and the New Zealand Dairy Research Institute for providing the financial assistance for this work to be carried out at the university. The authors also thank the technicians at the Department of Chemical and Materials Engineering, who helped enormously during the course of this project.