Measuring Food Powders Electrical Properties as a result of anti-static content(PPT)

摘要

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.