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From Powders End Use Properties to Process Engineering

  • E. Dumoulin
Conference paper
Part of the Food Engineering series book series (FSES)

Food processes are designed to create final products with specific properties (composition, structure and functionality, with reproducibility), with respect to quality, security and environment along the production chain.

Food powders are dried or semi-dried products with different shapes and composition (Bimbenet et al, 2002). They are used from manufacturer to consumer as additives, ingredients or solid food.

Powders are usually characterized at two levels, individual particles and powder in bulk, which is different from liquid or gas products. The physical characteristics of the individual particles are mainly determined by the materials from which they are made and the process by which they are formed (Peleg, 1983).

Keywords

Spray Drying Powder Technology Bulk Powder Powder Property Amorphous Lactose 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • E. Dumoulin
    • 1
  1. 1.Dept. Génie Industriel Alimentaire et Laboratoire Associé INRAENSIAFrance

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