Abstract
The aim of this study was to evaluate a non-steady-state needle sensor to determine the thermal conductivity (lambda) of powders and their blends. It was investigated how lambda of different powders was influenced by (1) bulk vs tapped density, (2) moisture content of the powders, and (3) blending time of the powders. Different powders were evaluated: 2 lactose powders with different properties, a microcrystalline cellulose powder, a cornstarch powder, and 3 herbal extracts. The results show that the values of lambda are highly dependent on the bulk and tapped density of the powders. Bulk density measurements were generally not sensitive enough to detect the moisture content within a powder. The tapped density measurements were reliable and highly reproducible and could differentiate between the nature of a powder and the powder moisture content. Measurements of lambda were able to be used to monitor the powder blending process. To be able to use thermal conductivity measurements to characterize powder properties in quality control, the powder density must be defined because changes in density affect lambda. Using thermal conductivity as a measure for process analytical technology seems to be feasible and can add valuable information to the process under investigation.