Abstract
Most food powders need to be rehydrated before use. Powder rehydration can be categorised into wetting, sinking, dispersion, swelling, disintegration and solubilisation or dissolution. It is difficult to measure and investigate these steps. There are a number of experimental methods reported that can be applied to assess the rehydration behaviour of powders. Some of these methods have been outlined and elucidated in this chapter.
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Fitzpatrick, J.J., Ji, J., Miao, S. (2021). Characterisation of the Rehydration Behaviour 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_5
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DOI: https://doi.org/10.1007/978-3-030-48908-3_5
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