Modification of Food Powders


Kian-Pour N., Özmen D. , Toker Ö. S.

Food Powders Properties and Characterization, Ertan Ermiş, Editör, Springer-Verlag , Basel, ss.125-153, 2021

  • Yayın Türü: Kitapta Bölüm / Mesleki Kitap
  • Basım Tarihi: 2021
  • Yayınevi: Springer-Verlag
  • Basıldığı Şehir: Basel
  • Sayfa Sayıları: ss.125-153
  • Editörler: Ertan Ermiş, Editör

Özet

Everyday different powder products produced by a wide variety of industries such as food, cosmetics, detergents, agricultural, pharmaceuticals, mineral, nutraceuticals, and chemical industry. However, in the vast majority of cases, powder manufactures struggle to improve the properties of the powdered products by different modification methods. Size enlargement techniques such as agglomeration are the efficient methods for lowering dusting or product losses in the process line and during handling and storage, reducing lump and cake formation, improving flow properties, decreasing processing costs, increasing production efficiency, decreasing wetting, disperse and dissolve times in an aqueous liquid, improve handling and storage properties by densifying the products, decreasing dispersion of powder in the environment and lowering inhalation, correctly designing processes and types of equipment, and controlling powder properties such as porosity and solubility. Chemical, physical and functional properties of powdered products can be modified by different agglomeration and non–agglomeration processes. In this chapter, some of these methods have been outlined and their effects of instant properties of powdered food have been discussed.