TY - GEN
T1 - Measuring Food Powders Electrical Properties as a result of anti-static content
AU - Tripathi, Naveen Mani
AU - Francqui, Filip
AU - Pirenne, Thomas
AU - Lumay, Geoffroy
N1 - Publisher Copyright:
© 2019 American Institute of Chemical Engineers. All rights reserved.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - Granular materials and fine powders are widely used in many industrial applications. In particular, excipients are necessary in dry powder pharmaceutical formulations, such as dry powder inhalers (DPIs), tablets and capsules. Thus, any recommendations regarding their behaviour and the effects of using of additives could have significant consequences for the optimisation of industrial processes, including avoiding technical issues like granulation, noncompliance and non-conformity. In this poster, we show how the influence of anti-static agent additions affect excipients behaviour. For this purpose, one lactose product provided by the Meggle company (Germany) was used: InhaLac 400. The anti-static agent studied is a commercial magnesium stearate powder. The influence of magnesium stearate addition in the lactose products will be studied with five different mass fractions 0%, 1, 3, 4 and 5%. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of antistatic-agent content and temperature is essential in the design and control of drying systems.
AB - Granular materials and fine powders are widely used in many industrial applications. In particular, excipients are necessary in dry powder pharmaceutical formulations, such as dry powder inhalers (DPIs), tablets and capsules. Thus, any recommendations regarding their behaviour and the effects of using of additives could have significant consequences for the optimisation of industrial processes, including avoiding technical issues like granulation, noncompliance and non-conformity. In this poster, we show how the influence of anti-static agent additions affect excipients behaviour. For this purpose, one lactose product provided by the Meggle company (Germany) was used: InhaLac 400. The anti-static agent studied is a commercial magnesium stearate powder. The influence of magnesium stearate addition in the lactose products will be studied with five different mass fractions 0%, 1, 3, 4 and 5%. Electrical properties are finding increasing application in agriculture and food processing industries. Knowledge of dielectric properties of foods as a function of antistatic-agent content and temperature is essential in the design and control of drying systems.
KW - Electrical properties
KW - Flowability
KW - Measuring techniques
KW - Packing dynamics
UR - http://www.scopus.com/inward/record.url?scp=85095697231&partnerID=8YFLogxK
M3 - Conference contribution
AN - SCOPUS:85095697231
T3 - AIChE Annual Meeting, Conference Proceedings
BT - 2019 AIChE Annual Meeting
PB - American Institute of Chemical Engineers
T2 - 2019 AIChE Annual Meeting
Y2 - 10 November 2019 through 15 November 2019
ER -