The swelling and caking propensity of coals may cause operational problems such as channelling and excessive pressure build-up in combustion, gasification and specifically in fluidised-bed and fixed-bed operations. As a result, the swelling and caking characteristics of certain coals make them less suitable for use as feedstock in applications where swelling and/or caking is undesired. Therefore, various studies have focused on the manipulation of the swelling and/or caking propensity of coals, and have proven the viability of using additives to reduce the swelling and caking of powdered coal (<500 μm). However, there is still a lack of research specifically focused on large coal particle devolatilisation behaviour, particularly swelling and caking, and the reduction thereof using additives. A comprehensive study was therefore proposed to investigate the swelling and caking behaviour of large coal particles (5, 10, and 20 mm) of typical South African coals, and the influence of the selected additive (potassium carbonate) thereon. Three different South African coals were selected based on their Free Swelling Index (FSI): coal TSH is a high swelling coal (FSI 9) from the Limpopo province, GG is a medium swelling coal (FSI 5.5-6.5) from the Waterberg region, and TWD is a non-swelling coal (FSI 0) from the Highveld region. Image analysis was used to semi-quantitatively describe the transient swelling and shrinkage behaviour of large coal particles (-20+16 mm) during lowtemperature devolatilisation (700 °C, N2 atmosphere, 7 K/min). X-ray computed tomography and mercury submersion were used to quantify the degree of swelling of large particles, and were compared to conventional swelling characteristics of powdered coals. The average swelling ratios obtained for TWD, GG, and TSH were respectively 1.9, 2.1 and 2.5 from image analysis and 1.8, 2.2 and 2.5 from mercury submersion. The results showed that coal swelling measurements such as FSI, and other conventional techniques used to describe the plastic behaviour of powdered coal, can in general not be used for the prediction of large coal particle swelling. The large coal particles were impregnated for 24 hours, using an excess 5.0 M K2CO3 impregnation solution. The influence of K2CO3-addition on the swelling behaviour of different coal particle sizes was compared, and results showed that the addition of K2CO3 resulted in a reduction in swelling for powdered coal (-212 μm), as well as large coal particles (5, 10, and 20 mm). For powdered coal, the addition of 10 wt.% K2CO3 decreased the free swelling index of GG and TSH coals from 6.5 to 0 and from 9.0 to 4.5, respectively. The volumetric swelling ratios (SRV) of the 20 mm particles were reduced from 3.0 to 1.8 for the GG coal, and from 5.7 to 1.4 for TSH. In contrast to the non-swelling (FSI 0) behaviour of the TWD powders, the large particles exhibited average SRV values of 1.7, and was found not be influenced by K2CO3-impregnation. It was found that the maximum swelling coefficient, kA, was reduced from 0.025 to 0.015 oC-1 for GG, and from 0.045 to 0.027 oC-1 for TSH, as a results of impregnation. From the results it was concluded that K2CO3-impregnation reduces the extent of swelling of coals such as GG (medium-swelling) and TSH (high-swelling), which exhibit significant plastic deformation. Results obtained from the caking experiments indicated that K2CO3-impregnation influenced the physical behaviour of the GG coal particles (5, 10, and 20 mm) the most. The extent of caking of GG was largely reduced due to impregnation, while the wall thickness and porosity also decreased. The coke from the impregnated GG samples had a less fluid-like appearance compared to coke from the raw coal. Bridging neck size measurements were performed, which quantitatively showed a 25-50% decrease in the caking propensity of GG particles. Coal TWD did not exhibit any caking behaviour. The K2CO3-impregnation did not influence the surface texture or porosity of the TWD char, but increased the overall brittleness of the devolatilised samples. Both the extent of caking and porosity of TSH coke were not influenced by impregnation. However, impregnation resulted in significantly less and smaller opened pores on the surface of the devolatilised samples, and also reduced the average wall thickness of the TSH coke. The overall conclusion made from this investigation is that K2CO3 (using solution impregnation) can be used to significantly reduce the caking and swelling tendency of large coal particles which exhibits a moderate degree of fluidity, such as GG (Waterberg region). The results obtained during this investigation show the viability of using additive addition to reduce the caking and swelling tendency of large coal particles. Together with further development, this may be a suitable method for modifying the swelling and caking behaviour of specific coals for use in fixed-bed and fluidised-bed gasification operations. / PhD (Chemical Engineering), North-West University, Potchefstroom Campus, 2015

The swelling and caking propensity of coals may cause operational problems such as channelling and excessive pressure build-up in combustion, gasification and specifically in fluidised-bed and fixed-bed operations. As a result, the swelling and caking characteristics of certain coals make them less suitable for use as feedstock in applications where swelling and/or caking is undesired. Therefore, various studies have focused on the manipulation of the swelling and/or caking propensity of coals, and have proven the viability of using additives to reduce the swelling and caking of powdered coal (<500 μm). However, there is still a lack of research specifically focused on large coal particle devolatilisation behaviour, particularly swelling and caking, and the reduction thereof using additives. A comprehensive study was therefore proposed to investigate the swelling and caking behaviour of large coal particles (5, 10, and 20 mm) of typical South African coals, and the influence of the selected additive (potassium carbonate) thereon. Three different South African coals were selected based on their Free Swelling Index (FSI): coal TSH is a high swelling coal (FSI 9) from the Limpopo province, GG is a medium swelling coal (FSI 5.5-6.5) from the Waterberg region, and TWD is a non-swelling coal (FSI 0) from the Highveld region. Image analysis was used to semi-quantitatively describe the transient swelling and shrinkage behaviour of large coal particles (-20+16 mm) during lowtemperature devolatilisation (700 °C, N2 atmosphere, 7 K/min). X-ray computed tomography and mercury submersion were used to quantify the degree of swelling of large particles, and were compared to conventional swelling characteristics of powdered coals. The average swelling ratios obtained for TWD, GG, and TSH were respectively 1.9, 2.1 and 2.5 from image analysis and 1.8, 2.2 and 2.5 from mercury submersion. The results showed that coal swelling measurements such as FSI, and other conventional techniques used to describe the plastic behaviour of powdered coal, can in general not be used for the prediction of large coal particle swelling. The large coal particles were impregnated for 24 hours, using an excess 5.0 M K2CO3 impregnation solution. The influence of K2CO3-addition on the swelling behaviour of different coal particle sizes was compared, and results showed that the addition of K2CO3 resulted in a reduction in swelling for powdered coal (-212 μm), as well as large coal particles (5, 10, and 20 mm). For powdered coal, the addition of 10 wt.% K2CO3 decreased the free swelling index of GG and TSH coals from 6.5 to 0 and from 9.0 to 4.5, respectively. The volumetric swelling ratios (SRV) of the 20 mm particles were reduced from 3.0 to 1.8 for the GG coal, and from 5.7 to 1.4 for TSH. In contrast to the non-swelling (FSI 0) behaviour of the TWD powders, the large particles exhibited average SRV values of 1.7, and was found not be influenced by K2CO3-impregnation. It was found that the maximum swelling coefficient, kA, was reduced from 0.025 to 0.015 oC-1 for GG, and from 0.045 to 0.027 oC-1 for TSH, as a results of impregnation. From the results it was concluded that K2CO3-impregnation reduces the extent of swelling of coals such as GG (medium-swelling) and TSH (high-swelling), which exhibit significant plastic deformation. Results obtained from the caking experiments indicated that K2CO3-impregnation influenced the physical behaviour of the GG coal particles (5, 10, and 20 mm) the most. The extent of caking of GG was largely reduced due to impregnation, while the wall thickness and porosity also decreased. The coke from the impregnated GG samples had a less fluid-like appearance compared to coke from the raw coal. Bridging neck size measurements were performed, which quantitatively showed a 25-50% decrease in the caking propensity of GG particles. Coal TWD did not exhibit any caking behaviour. The K2CO3-impregnation did not influence the surface texture or porosity of the TWD char, but increased the overall brittleness of the devolatilised samples. Both the extent of caking and porosity of TSH coke were not influenced by impregnation. However, impregnation resulted in significantly less and smaller opened pores on the surface of the devolatilised samples, and also reduced the average wall thickness of the TSH coke. The overall conclusion made from this investigation is that K2CO3 (using solution impregnation) can be used to significantly reduce the caking and swelling tendency of large coal particles which exhibits a moderate degree of fluidity, such as GG (Waterberg region). The results obtained during this investigation show the viability of using additive addition to reduce the caking and swelling tendency of large coal particles. Together with further development, this may be a suitable method for modifying the swelling and caking behaviour of specific coals for use in fixed-bed and fluidised-bed gasification operations. / PhD (Chemical Engineering), North-West University, Potchefstroom Campus, 2015

Lactose is used in many food/pharmaceutical products, despite powders containing amorphous lactose being difficult to handle because they tend to be sticky and are prone to crystallization and powder caking. There is therefore a market for lactose powder with improved functionality to facilitate powder handling. The aim of the proposed project was to produce a value-added, free-flowing and non-caking lactose powder that can be easily blended into other dairy products, such as dry-powder soups or drinks, and non-dairy products such as chocolate bars. The principle of particle coating during spray drying (in-situ coating), which exploits the phenomenon of solute segregation of different components within the drying droplet, was used for the purpose of producing such powders. In this work, spray-dried lactose powders containing low concentrations of edible additives, such as proteins, polymers or fat, were produced in order to investigate the ability of these additives to accumulate at the droplet surface during drying to form a coating that improves powder functional properties and limits powder caking. This thesis presents the results of the trials necessary to develop these coated powder by the use of an

The aim of this research is to understand the solid state physical properties of inulin in regards to the spray-drying treatments. In this context, inulin powders were produced by pilot spray-drying a commercial inulin dispersion under various feed (Tfeed) and inlet air (Tin) temperatures. More particularly, the amorphous and crystalline properties of the powders were studied by developing different fine characterization tools, such as modulated differential scanning calorimetry or powder X-ray diffraction. When the temperature of the inulin water systems increased, the crystallinity of the powder decreased. To a smaller extent, this tendency is also observed with the increase of the inlet air temperature of the spray drier. For example, an amorphous powder is obtained with a Tfeed of 90°C whatever the Tin (comprised between 120 and 230°C); whereas for a Tfeed of 80°C, a Tin of 230°C is necessary to obtain the same result. Adsorption isotherms were established on four powders covering a large range of crystallinity (crystallinity index from 0 to 92). The Guggenheim Anderson de Boer model was fitted to the experimental data. As the water content of the powders increased, the glass transition of inulin decreased. When the Tg droped below the storage temperature (20°C for example), the powders crystallized and underwent clumping phenomenon. Under these conditions, a continuous hard mass was observed for the amorphous powders; while their semi-crystalline counterparts were agglomerated but friable. To understand these changes, a kinetic study of the physical properties evolution and stability of an amorphous powder as a function of its water content was realized. These results allowed to correlate the Tg water content relationship to the evolution of the powders behaviour, such as stickiness or hardening during storage.

When a water soluble granular fertilizer, such as potash, is wetted and then dried during storage and transportation processes, clumps or cakes often form in the material even when the maximum moisture content is less than 1% by mass. In order to avoid or decrease these occurred cakes, it is essential to characterize cake strength and to explore the process of cake formulation or caking through theoretical/numerical analysis. In this thesis, both experimental measurements of cake strength and theoretical/numerical simulations for recrystallization near a contact point are used to investigate the relationship between the caking process and the cake strength for important factors such as initial moisture content and drying time. <p>In this research, a centrifugal loading method has been developed to determine cake strength in a caked ring specimen of potash fertilizer where internal tensile stresses dominate. Research on fracture mechanics states that brittle materials, such as caked potash, fail at randomly positioned fracture surfaces in tension so the centrifuge test method is well suited to provide good data. A two-dimensional plane stress analysis was used to determine the area-averaged tensile stress at the speed of the centrifuge when each specimen fractures. Repeated tests and uncertainty calculations give data with a narrow range of uncertainty. <p>The centrifuge test facility was used for a series of tests in which the initial moisture content, drying time, particle size and chemical composition (i.e. magnesium content) of the samples were varied. For particle sizes in the range from 0.85 to 3.35 mm, experimental data show that the cake strength increased linearly with initial moisture content for each drying method and particle size, and decreased with increasing particle size for each initial moisture content and drying method. As well, it was also found that cake strength will increase essentially linearly with magnesium content from 0.02% to 0.1% for samples with the same initial moisture content, particle size and drying method. All data show that potash samples tend to form a stronger cake with a slower drying process. <p>A theoretical/numerical model is presented in this thesis to simulate ion diffusion and crystallization near one contact point between two potash (KCl) particles during a typical drying process. The effects of three independent factors are investigated: initial moisture content; evaporation rate; and degree of supersaturation on the surface surrounding the contact point. The numerical results show that the mass of crystal deposition near the contact point will increase with increased initial moisture content and decreased evaporation rate. These numerical predictions for recrystallization near the contact point are consistent with the experimental data for the cake strength of test samples of particle beds. With variations in the solid crystal surface degree of supersaturation near the contact point, simulations showed up to 5 times the increase in the crystal mass deposition near the contact point. This prediction of increased roughness is consistent with another experimental investigation which showed that the surface roughness of NaCl and KCl surfaces increased by a factor of five after one wetting and drying process.

When a water soluble granular fertilizer, such as potash, is wetted and then dried during storage and transportation processes, clumps or cakes often form in the material even when the maximum moisture content is less than 1% by mass. In order to avoid or decrease these occurred cakes, it is essential to characterize cake strength and to explore the process of cake formulation or caking through theoretical/numerical analysis. In this thesis, both experimental measurements of cake strength and theoretical/numerical simulations for recrystallization near a contact point are used to investigate the relationship between the caking process and the cake strength for important factors such as initial moisture content and drying time. <p>In this research, a centrifugal loading method has been developed to determine cake strength in a caked ring specimen of potash fertilizer where internal tensile stresses dominate. Research on fracture mechanics states that brittle materials, such as caked potash, fail at randomly positioned fracture surfaces in tension so the centrifuge test method is well suited to provide good data. A two-dimensional plane stress analysis was used to determine the area-averaged tensile stress at the speed of the centrifuge when each specimen fractures. Repeated tests and uncertainty calculations give data with a narrow range of uncertainty. <p>The centrifuge test facility was used for a series of tests in which the initial moisture content, drying time, particle size and chemical composition (i.e. magnesium content) of the samples were varied. For particle sizes in the range from 0.85 to 3.35 mm, experimental data show that the cake strength increased linearly with initial moisture content for each drying method and particle size, and decreased with increasing particle size for each initial moisture content and drying method. As well, it was also found that cake strength will increase essentially linearly with magnesium content from 0.02% to 0.1% for samples with the same initial moisture content, particle size and drying method. All data show that potash samples tend to form a stronger cake with a slower drying process. <p>A theoretical/numerical model is presented in this thesis to simulate ion diffusion and crystallization near one contact point between two potash (KCl) particles during a typical drying process. The effects of three independent factors are investigated: initial moisture content; evaporation rate; and degree of supersaturation on the surface surrounding the contact point. The numerical results show that the mass of crystal deposition near the contact point will increase with increased initial moisture content and decreased evaporation rate. These numerical predictions for recrystallization near the contact point are consistent with the experimental data for the cake strength of test samples of particle beds. With variations in the solid crystal surface degree of supersaturation near the contact point, simulations showed up to 5 times the increase in the crystal mass deposition near the contact point. This prediction of increased roughness is consistent with another experimental investigation which showed that the surface roughness of NaCl and KCl surfaces increased by a factor of five after one wetting and drying process.

L’augmentation de la demande en lait infantile génère une forte croissance de la production mondiale de lactose. En raison d’exigences accrues sur la qualité du produit, le mottage, ou prise en masse spontanée de la poudre, est une non-conformité pouvant s’avérer très coûteuse. En utilisant une approche procédé – produit, ce projet vise à identifier les paramètres critiques et comprendre les mécanismes de mottage du lactose, pour donner les moyens aux industriels de prévenir le mottage. Les résultats obtenus sur des poudres produites à l’échelle pilote montrent le rôle déterminant des impuretés (i.e. composés autres que le lactose) et de la granulométrie. En effet, les impuretés renforcent l’hygroscopicité et le mottage. De plus, en augmentant la teneur en impuretés, la surface spécifique et le nombre de points de contact, une diminution de la taille des particules et une hétérogénéité de tailles accrue intensifient le mottage. L’analyse des poudres commerciales a confirmé ces résultatUn autre résultat marquant de ce travail est le développement d’un test de mottage accéléré, qui permet de classer des poudres de lactose en fonction de leur tendance au mottage en moins d’une journée, après un stockage à 50°C et 60% d’HR. Un test similaire implémenté sur chaque site de production permettrait l’identification rapide des lots à risque avant expédition. Grâce à la meilleure compréhension des mécanismes de mottage fourni par ce travail, les industriels peuvent cibler les étapes critiques du procédé à optimiser pour prévenir le mottage du lactose. / Driven by the growth in the infant formula market, lactose production is increasing worldwide, and the requirements for the product quality are becoming stricter. Caking, or the unwanted agglomeration of lactose powder particles, is synonym of poor quality for the customers and should therefore be prevented to avoid large economic loss. Focusing on the process–product relationship, this PhD project aimed at finding the critical parameters and understanding the caking mechanisms in lactose powder in order to establish means to limit caking. In samples from pilot production, impurities (i.e. non-lactose components) were shown to increase moisture sorption and caking. The particle size distribution of the powder also exhibited a large effect on caking. Indeed, smaller particles and a broader distribution were characterized by enhanced moisture sorption and stronger caking, which were explained by a larger impurity content and surface area and more contact points.Analyses on the commercial powder confirmed these results and revealed the instability of the water activity during storage of the powder after drying, which was linked to caking in the bags. This PhD project also addressed an essential need in the dairy industry, i.e. the development of an accelerated caking test. Samples from different production sites were discriminated in terms of caking in less than a day, using appropriate test conditions (50°C and 60% RH). A similar test implemented at all sites would highlight batches with a high caking tendency before shipment to the customers. The better understanding of th

<p>This dissertation investigates two major structure-function relationships important to food science: vitamin stability and water-solid interactions. Thiamine, vitamin B₁, is an essential micronutrient in the human diet. While thiamine is found naturally and as a fortification supplement in many foods, it is chemically unstable on exposure to heat and some co-formulated ingredients, with degradation exacerbated in prolonged shelf-life products. The instability of thiamine is a concern for the development of dietary deficiencies, which are prevalent even in developed countries; however, thiamine stability is not widely studied in the food or pharmaceutical industries. Thiamine is commercially available in two salt forms: thiamine mononitrate (TMN) and thiamine chloride hydrochloride (TClHCl). This study focused on documenting the storage stability of thiamine in solution, considering the effects of which commercially available salt form of the vitamin was used, vitamin concentration, pH, and ions present in solution by monitoring chemical stability and degradation kinetics over a 6-month to 1-year period following storage at 25-80ºC, and expanded these studies into food systems (bread doughs). The results from these studies, including the reaction kinetics of thiamine degradation, the degradation pathway, and the sensory impacts of the degradation products formed, especially as affected by pH and food matrix, can be used to improve thiamine stability and delivery in foods.</p><p></p><p>The studies of water-solid interactions in this dissertation covered two topics: 1) the effects of formulating a variety of food-relevant additives on the crystallization tendency of amorphous sucrose; and 2) the effects of formulation on the moisture sorption behaviors and physical stability of spices, herbs, and seasoning blends. Sucrose lyophiles were co-formulated with a variety of additives and stored at 11-40% relative humidity (RH). The structural compatibility of sucrose with the additive, and related intermolecular interactions, dictated the tendency of the additive to either delay, prevent, or accelerate sucrose crystallization. Spices, herbs, and seasoning blends were exposed to increasing RH (23-75%) and temperature (20-50ºC) to determine the effect of storage and formulation on a variety of physical properties. In general, as complexity of blends increased, physical stability decreased. While this dissertation covers a wide variety of food chemistry and food materials science topics, including vitamin chemical stability, amorphous sucrose physical stability, and moisture sorption behaviors of spices, herbs, and seasoning blends, the findings provide valuable information on the chemical and physical stability of ingredient systems and how the structure-function relationships of the systems can be controlled for optimal ingredient functionality.</p><p></p>

<p>Most of the food, pharmaceutical, and chemical industries rely heavily on the supply of free-flowing powders that finds their application in raw materials, additives, and manufactured products. Improper storage conditions combined with environmental factors affect the free-flowing ability of powders. An undesirable transformation of these free-flowing powders into a coherent mass that resists flow is called caking.  </p> <p>Given the difficulty in quantifying the interparticle forces, both experimentally and numerically, most studies have considered only the humidity effect in powder caking. In this study, the interparticle forces in caked powders were quantified using the simplified Johnson-Kendall-Roberts (JKR) model to account for the material and environmental factors that influence powder caking. The cohesion energy density, which is the ratio of cohesive energy to volume of the particle, was used as the indicator of caking in powders. Simulated force chain network was used to track the relay of interparticle forces under compression. The model was validated experimentally by using caked isomalt powder. The results of the simulations demonstrated that an initial interparticle force of less than 0.01 N did not result in a caked mass. The cohesion energy density was found to be more sensitive to moisture content than consolidation pressure. A 33% increase in moisture at the same consolidation pressure increased the cohesion energy density by 42.45% while a 50% increase in consolidation pressure at the same moisture content increased the cohesion energy density only by 12.23%. </p> <p>In similar, to understand the progression of caking at the bulk level, the development of tensile strength in isomalt with changes in temperature, relative humidity, and consolidation pressures was modeled and validated using the finite element method. In this model, Darcy's equation and species transport equation was used to model the continuity and momentum transfer in porous media. The heat transfer equation was used to solve the energy and the solid bridging model was used to the tensile strength. This study revealed that storing isomalt above 25 ˚C and 85±0.1% RH could initiate caking or increase in tensile strength. An increase in RH from 85% to 86% increased the tensile strength magnitude by 42.7%. Additionally, the study recommends lowering the consolidation pressures during storage to less than 3 kPa.</p> <p>To mitigate caking, a powder flow aid device that could transmit vibration energy to powders through direct contact was developed. The device could be controlled remotely using an android application. The portable flow aid device was then tested under static and dynamic conditions and thereby the evolution of stresses during the operation of the device was mathematically analyzed. The decrease in static angle of repose of isomalt using the developed flow aid device for moisture contents of 3.84, 4.84, and 5.92 % was 45, 42.5, and 33 %. The dynamic analysis revealed that the developed device improved the flow rate of isomalt at 3.82% moisture by about 17.64%. On the other hand, a flow obstruction was observed in isomalt at moisture contents of 4.79% and 5.88%. The device was found to aid the flow of isomalt at 4.79% moisture. These observations were mathematically explained using the stress evolution model which predicted a flow obstruction for isomalt at 4.79 and 5.88% moisture contents.</p> <p> </p> <p><br></p>

Tanto la liofilización como el secado por atomización ofrecen una evidente ventaja en la obtención de productos con bajos contenidos de humedad y alta calidad sensorial, nutritiva y funcional. Sin embargo, los productos pulverizados presentan una gran disposición a sufrir cambios en sus propiedades físicas por efecto del ambiente y del tiempo. Estos cambios están asociados a la ganancia de agua y su efecto en el estado físico del producto. La alta higroscopicidad característica de los productos en polvo obtenidos a partir de zumos de frutas ha generado la necesidad de utilizar solutos de alto peso molecular que actúen como barrera en los procesos de adsorción de agua. En el presente trabajo se obtuvieron y modelizaron las isotermas de sorción y la relación temperatura de transición vítrea (Tg) - humedad de dos maltodextrinas (4-7 y 16-19 dextrosa equivalente) y goma arábiga, las cuales desde el punto de vista termodinámico, resultaron ser adecuadas para actuar como hidrocoloides estabilizadores en la obtención de productos de baja humedad. Por otra parte, se analizó la composición de la pulpa de borojó y fresa utilizada para la obtención de productos en polvo. La pulpa de ambas frutas fue liofilizada con y sin la adición de los solutos caracterizados y acondicionada a diferentes niveles de humedad relativa. A todas las muestras se les analizó la Tg, las propiedades mecánicas y el color. Además se estudió la solubilidad de las muestras en polvo obtenidas. Los análisis de Tg, propiedades mecánicas y color se llevaron a cabo también en productos comerciales de borojó atomizado con y sin maltodextrina 20 dextrosa equivalente añadida. Los resultados permiten concluir que el parámetro que define la pérdida de calidad de los productos de fruta en polvo estudiados por efecto de su humectación es el cambio en sus propiedades mecánicas, relacionado con el inicio de los fenómenos de apelmazamiento. Estos cambios ocurren en las muestras desde el momento que se inicia la transición vítrea y se dan antes que los cambios de color que pueden asociarse al pardeamiento de las muestras. Desde este punto de vista, los bajos valores de humedad y actividad del agua crítica de las muestras sin solutos, hace recomendable la incorporación de compuestos de alto peso molecular. De los diferentes solutos considerados en este estudio, la goma arábiga sería el recomendado para este fin. / Mosquera Mosquera, LH. (2010). INFLUENCIA DE LA HUMEDAD Y DE LA ADICIÓN DE SOLUTOS (MALTODEXTRINA O GOMA ARÁBIGA) EN LAS PROPIEDADES FISICOQUÍMICAS DE BOROJÓ Y FRESA EN POLVO [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/9035