Stickiness, functionality, and microstructure of food powders

Date

2007-01-01

Author

Chen, Xiao Dong
Özkan, Necati

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Stickiness, Microstructure, Measurement techniques, Functionality, Food powders, Agglomeration

URI

https://hdl.handle.net/11511/31194

Journal

DRYING TECHNOLOGY

DOI

https://doi.org/10.1080/07373930701397400

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

X. D. Chen and N. Özkan, “Stickiness, functionality, and microstructure of food powders,” DRYING TECHNOLOGY, pp. 959–969, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/31194.