Abstract
The most of food product is processed as powder from due to an increase in applicability, ease of use. Therefore, the importance of the powder technology has increased in accordance with demands of food component day by day by consumers and producers. The main powder products used in food industry can be listed as flour, sugar, spices, milk powder, egg powder, instant coffee powder, and fruit juice powder. Food powders are differentiated from other powder products due to the fact that the food is biological material and consumed by humans and animals. This is the reason why food powders are evaluated and analyzed in more details. Particle properties play a vital role in order to understand, evaluate and benefit the food powder. The production of food products with the desired quality and functional properties can be made possible by determining the particle properties. The differences of food powder composition, process methods and conditions bring about particle size, shape, density, color, chemical properties etc. The physical properties of particle’s are not independent so all properties of particles should be examined together. The particle preparation method, handling and storage conditions have an effect on the powder’s physical properties.
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Baysan, U., Koç, M., Koç, B. (2021). Food Powders Particle Properties. In: Ermiş, E. (eds) Food Powders Properties and Characterization. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-48908-3_2
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