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Details of Grant 

EPSRC Reference: EP/J00667X/1
Title: Enhancing Powder Technology Research Cooperation Between De Montfort University and Scandinavian Institutions
Principal Investigator: Leaper, Dr M
Other Investigators:
Researcher Co-Investigators:
Project Partners:
Department: School of Pharmacy
Organisation: De Montfort University
Scheme: Overseas Travel Grants (OTGS)
Starts: 01 November 2011 Ends: 31 October 2012 Value (£): 9,119
EPSRC Research Topic Classifications:
Particle Technology
EPSRC Industrial Sector Classifications:
Manufacturing Food and Drink
Pharmaceuticals and Biotechnology
Related Grants:
Panel History:  
Summary on Grant Application Form
Powder caking, where particles stick together to form lumps, is an unwelcome phenomenon which reduces the quality of powdered products and makes handling, storage and processing problematic. This is particularly a problem in tropical climates where many emerging markets are based. The main method of combating this is to use anti-caking agents, small particles of chemicals which reduce moisture mobility or provide a barrier between the larger particles, as is often the case in food processing. However, this remedy is not always suitable and there is a trend away from this towards using ingredients that are designed to be caking resistant. This can be done by examining how the surface properties change in warm and humid conditions. Dr Leaper has already examined how this method can be used with an EPSRC First grant "Novel Analysis of Particulate Materials" EP/GO/16442/1. This proposal will fund visits to academic and industrial partners in Scandinavia to construct a consortium to apply for European Funding to continue this work.
Key Findings
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Organisation Website: http://www.dmu.ac.uk