FOOD PARTICLE TECHNOLOGY. PART I: PROPERTIES OF PARTICLES AND PARTICULATE FOOD SYSTEMS.

被引：127

作者：

Schubert, H. ^{[1
]}

机构：

[1] Inst for Food Engineering, Karlsruhe, West Ger, Inst for Food Engineering, Karlsruhe, West Ger

来源：

Journal of Food Engineering | 1987年 / 6卷 / 01期

关键词：

ADHESION - FLOW OF FLUIDS - Granular Materials - PARTICLE SIZE ANALYSIS - POWDERS;

D O I：

10.1016/0260-8774(87)90019-7

中图分类号：

学科分类号：

摘要：

The properties and the characterization of individual particles and particulate systems are reviewed, special emphasis being given to particle size and shape, particle size distribution, interparticle adhesion, porosity, capillary action in porous media, 'instant' and flow properties of powders. The peculiarities of particulate foodstuffs, which become evident through the use of special techniques for measuring these fundamental characteristics, are considered in detail.

引用

页码：1 / 32