Food Powders Bulk Properties

Koç, Banu; Koç, Mehmet; Baysan, Ulaş

doi:10.1007/978-3-030-48908-3_1

Banu Koç¹²,
Mehmet Koç¹³ &
Ulaş Baysan¹³

Part of the book series: Food Engineering Series ((FSES))

627 Accesses
4 Citations

Abstract

Development of the research and development engineering concept in food production and increasing demand for food diversity together bring to light the significance of food ingredients, especially powdered foods. Many liquid or solid food products and ingredients are dehydrated or mechanically converted into powder form to achieve long term stability and usability. Food powders can be classified into different categories according to their handling properties. The bulk properties of food powders are a function of physical and chemical properties of the material, the geometry, size and surface characteristics of the individual particles, as well as the drying methods and conditions. Characterization of powder physical properties is a “must-do” activity particularly relevant in the food quality system. Thus, it is necessary to characterize the bulk properties of foods and to evaluate them by means of physical and operational parameters.

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Gaziantep University, Fine Arts, Gastronomy and Culinary Arts Department, Gaziantep, Turkey
Banu Koç
Aydın Adnan Menderes University, Faculty of Engineering, Department of Food Engineering, Aydın, Turkey
Mehmet Koç & Ulaş Baysan

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Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
Ertan Ermiş

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Koç, B., Koç, M., Baysan, U. (2021). Food Powders Bulk 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_1

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DOI: https://doi.org/10.1007/978-3-030-48908-3_1
Published: 30 October 2020
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-48907-6
Online ISBN: 978-3-030-48908-3
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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