Stickiness, functionality, and microstructure of food powders

Chen X. D., Ozkan N.

DRYING TECHNOLOGY, cilt.25, ss.959-969, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 25
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/07373930701397400
  • Dergi Adı: DRYING TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.959-969
  • Anahtar Kelimeler: agglomeration, food powders, functionality, measurement techniques, microstructure, stickiness, DRIED WHOLE MILK, GLASS-TRANSITION, SURFACE-COMPOSITION, MOISTURE-CONTENT, CAKE FORMATION, PARTICLE-SIZE, FREE-FAT, WATER, TEMPERATURE, COHESION
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Three major aspects of food powder are described and discussed. Stickiness is one issue that can cause production and product handling difficulties. Stickiness has been interpreted in a number of ways and thus measured differently. Functionality of the primary (single) particles or agglomerated powders is of practical interest to the consumers. The desired quality will have to be matched or exceeded by the powder manufacturers. Finally, microstructure provides a key linkage between the production and the functionality. Its formation has impacts on both the stickiness and functionality.