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Adhesion of Food Powders

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Food Powders Properties and Characterization

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

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Abstract

This chapter discusses the recent advances in food powder adhesion (particle-surface interactions) and cohesion (particle-particle interactions) which affect their functional properties and bulk behaviour of powder materials in industrial applications. Some of food processes depend on particle adhesion (i.e. coating on snack food surfaces with seasonings). Cohesion is desired in agglomeration and granulation of food powders. However unwanted adhesion and cohesion may cause problems in some food processes. The inter-molecular interactions between particle-particle and particle-surface and particle properties affecting particle adhesion are highlighted. The adhesion and cohesion mechanisms of food powder particles and methods used to measure those properties are considered in this chapter.

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey

    Ertan Ermiş

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  1. Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey

    Ertan Ermiş

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Ermiş, E. (2021). Adhesion of Food Powders. In: Ermiş, E. (eds) Food Powders Properties and Characterization. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-48908-3_3

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