The Characterisation of the Physical Properties of Wet Masses
For this work, a grade of lactose (food grade, Dairy Crest) and a microcrystalline cellulose (PH101, FMC) were used to create four mixtures - 0:100, 50:50, 70:30 and 85:15 Lactose:MCC. The mixtures were then granluated using a range of moisture contents by means of a fixed processing methodology in terms of low shear mix time, water addition rate and high shear granulation time. The properties of the resultant wet masses were then immediately evaluated using some of the methodologies available with the FT4 Powder Rheometer (universal powder tester) - dynamic testing, permeability, compressibility and shear testing. Presented at WCPT6 2010.