By Bhesh R. Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck
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Extra resources for Handbook of food powders: Processes and properties
The frequency of pulsation can be larger than 1 Hz in the audible range (>20 Hz) when the amplitude is low. A silo noise similar to a truck horn can be heard due to this effect (Schulze, 2008). , 2012). The skim milk and whole milk powders showed this type of behaviour during uniaxial compression in an Instron tester while the instant whole milk powder with a larger particle size did not show this effect (Fig. 11). Low fat skim milk shows Force (N) SMP-non-instant WMP non-instant WMP instant Deformation (cm) Fig.
This chapter provides overall descriptions of the food powders but the specific details of each important property are discussed in the individual chapters of the book. Key words: food powder structure, surface properties, mixing of powders, stickiness of powders. 1 Introduction Powders are particulate solid state materials containing discreet particles of size ranging from nanometres to millimetres. One gram of powder of the average particle size of 20 micron will contain around 108 particles.
J. R. (2009), Rehydration process of milk protein concentrate powder monitored by static light scattering. Food Hydrocolloids 23: 1958–1965. J. R. (2010), Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage. Journal of Dairy Science 93: 463–472. MIYANAMI, K. (2006), Mixing. , Higshitani, K. and Yoshida, H. (eds), Powder Technology Handbook, Third edition, CRC Press, FL: 577–589. , WALISINGHE, N. D. (2002), Characterization of stickiness and cake formation in whole and skim milk powders.
Handbook of food powders: Processes and properties by Bhesh R. Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck