Effect of matrix composition on the flowability of spray-dried detergent powders

被引:0
|
作者
Farshchi, Amin [1 ,2 ]
Hassanpour, Ali [2 ]
Tantawy, Hossam [3 ]
Bayly, Andrew E. [2 ]
机构
[1] Teesside Univ, Sch Hlth & Life Sci, Middlesbrough TS1 3BX, England
[2] Univ Leeds, Sch Chem & Proc Engn, Leeds LS2 9JT, England
[3] Procter & Gamble Co, Newcastle Innovat Ctr, Newcastle Upon Tyne NE12 9TS, England
关键词
Detergent powder; Surface composition; Spray drying; Raman microscopy; SODIUM-SILICATE SOLUTIONS; DOUBLE HYDROXIDE; COMPRESSION; EVOLUTION; SULFONATE; SULFATE; DESIGN;
D O I
10.1016/j.apt.2022.103433
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
The flowability of spray-dried laundry detergent is important for manufacturing process performance and reliability, and product quality; it is strongly dependent on formulation. In this work, a detailed study of four model formulations provides fundamental understanding of the role of particle composition, and micro-structure, on spray-dried detergent powder flow behaviour. All spray-dried powders studied contained the sodium salt of linear alkylbenzene sulphonate (NaLAS) and sodium sulphate. However, their formulation varied depending on either the initial water content (30.0 or 63.0 wt%) of the slurry or the addition of sodium silicate with molar-ratios of 1.6 and 2.35 SiO2:Na2O. The nil-silicate powder, made from low water content slurry, had the poorest flow characteristics. The addition of the silicate binder, significantly improved flowability, 2.35 ratio silicate, providing better flowability than 1.6 ratio. Remarkably, increasing the water content of the slurry also improved flowability significantly. Detail analysis showed that this was due to changes in composition and micro-structure of the composite matrix formed on drying the liquid components of the slurry, and that the improved flowability was due to improvements in mechanical strength of this matrix. These changes in mechanical robustness were significantly more important to the flowability than the powder shape. (c) 2022 The Society of Powder Technology Japan. Published by Elsevier B.V. and The Society of Powder Technology Japan. All rights reserved.
引用
收藏
页数:11
相关论文
共 50 条
  • [1] Effect of surface composition on the flowability of industrial spray-dried dairy powders
    Kim, EHJ
    Chen, XD
    Pearce, D
    [J]. COLLOIDS AND SURFACES B-BIOINTERFACES, 2005, 46 (03) : 182 - 187
  • [2] The structure of spray-dried detergent powders
    Farshchi, Amin
    Hassanpour, Ali
    Bayly, Andrew E.
    [J]. POWDER TECHNOLOGY, 2019, 355 : 738 - 754
  • [3] Impact of formulation on reconstitution and flowability of spray-dried milk powders
    Fournaise, Tristan
    Burgain, Jennifer
    Perroud, Carole
    Scher, Joel
    Gaiani, Claire
    Petit, Jeremy
    [J]. POWDER TECHNOLOGY, 2020, 372 : 107 - 116
  • [4] Assessment of the flowability of spray-dried milk powders for chocolate manufacture
    Fitzpatrick, J
    Barry, K
    Delaney, C
    Keogh, K
    [J]. LAIT, 2005, 85 (4-5): : 269 - 277
  • [5] Flowability of spray-dried sapodilla pulp powder
    de Souza Lima, Antonia Carlota
    Amorim Afonso, Marcos Rodrigues
    Rodrigues, Sueli
    de Aquino, Andrea Cardoso
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2022, 45 (09)
  • [6] COMPACTION OF SPRAY-DRIED POWDERS
    YOUSHAW, RA
    HALLORAN, JW
    [J]. AMERICAN CERAMIC SOCIETY BULLETIN, 1982, 61 (02): : 227 - 230
  • [7] COMPACTION OF SPRAY-DRIED POWDERS
    YOUSHAW, RA
    HALLORAN, JW
    [J]. AMERICAN CERAMIC SOCIETY BULLETIN, 1980, 59 (03): : 347 - 347
  • [8] THE SURFACE-COMPOSITION OF SPRAY-DRIED PROTEIN LACTOSE POWDERS
    FALDT, P
    BERGENSTAHL, B
    [J]. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, 1994, 90 (2-3) : 183 - 190
  • [9] Temperature effects on the composition and microstructure of spray-dried nanocomposite powders
    Sen, D
    Spalla, O
    Belloni, L
    Charpentier, T
    Thill, A
    [J]. LANGMUIR, 2006, 22 (08) : 3798 - 3806
  • [10] SPRAY-DRIED HIGH FAT POWDERS
    TRIPP, RC
    AMUNDSON, CH
    RICHARDSON, T
    [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (06) : 695 - +