Caking Research at De Montfort University

Dr Mark Leaper and his researchers current are focussed on investigating the mechanisms of unwanted powder agglomeration (caking). This is a problem in several industries, including the food, pharmaceutical and cosmetic sectors with whom Dr Leaper has research links. Currently two projects are looking at this problem, funded by the EPSRC and the East Midlands Development Agency (EMDA). External partners include the Department of Chemical Engineering at Loughborough University and the Process Discovery Section at Unilever Research, Port Sunlight.

Using Atomic Force Microscopy in Caking Studies

Humidity and temperature affect many powder particles of commodity chemicals such as milk powder and washing powder. Dr Dominic Prime is investigating how the topology and mechanical properties of individual particles are affected by changing conditions using Atomic Force Microscopy. The schematic diagram shows the AFM operating using a cantilever and tip which detects sub-micron variations in a surface. These movements deflect a laser beam whose variation is interpreted by computer software. Examples of images are two spray-dried milk particles shown below.