Caking of δ-D-Gluconolactone Powder

Abstract

The sorption of water vapor and the caking behavior of δ-D-gluconolactone (DGL) have been studied. Severe caking of DGL was observed only when both the humidifying and the subsequent drying procedure were taken on it. The crushing strength of the cake increased with an increase in the amount of water evaporated in the drying process. These results may prove the conception that caking is mainly caused by solid bridges formed by the crystallization of dissolved DGL. The caking of DGL was influenced by the compaction state of powder beds. The crushing strength showed a trend to increase with decreasing porosity. It may be due to the increase in the number of total contact points between powder particles.