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The effect of granule properties on the pore structure of tablets of sucrose and lactose
59
Citations
4
References
1970
Year
Food ChemistryPore StructureFood MicrostructureFood TechnologyPorosityPolysaccharideFood EngineeringFood ProcessingGranule PropertiesSaturation WhereasHigh PermeabilityPorous BodyBiophysicsLiquid PenetrationHealth Sciences
Abstract Air permeability and liquid penetration of tablets of sucrose and lactose have been measured. The tablets had been compressed over a wide pressure range from granules which varied in bulk density, size and strength. The degree to which inter- and intra-granular pore structure within the tablet was sustained varied with these properties; low pressure, high density, high strength and large size promoting a more open but less uniform structure. Such structures allowed rapid penetration of liquid through a coarse pore network which isolated a large fraction of the total pore space. Thus tablets of high permeability gave low final degrees of saturation whereas less permeable tablets became fully saturated.
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