Stickiness measurement techniques for food powders: a review

被引：140

作者：

Boonyai, P

Bhandari, B

Howes, T

机构：

[1] Univ Queensland, Sch Land & Food Sci, St Lucia, Qld 4072, Australia

[2] Univ Queensland, Sch Engn, St Lucia, Qld 4072, Australia

来源：

POWDER TECHNOLOGY | 2004年 / 145卷 / 01期

关键词：

stickiness; conventional methods; pneumatic methods; surface stickiness; glass transition;

D O I：

10.1016/j.powtec.2004.04.039

中图分类号：

TQ [化学工业];

学科分类号：

0817 [化学工程与技术];

摘要：

The importance of sticky behaviour of amorphous food powders has been recognized over many decades in the food industry due to its influence on process and handling abilities and quality of the powders. This paper emphasizes the role of stickiness in the food powder industry as well as reviews the stickiness characterization techniques developed to date. This paper also attempts to correlate the stickiness behaviour of food powders to the instrumental analysis such as glass transition temperature. (C) 2004 Elsevier B.V All rights reserved.

引用

页码：34 / 46

页数：13

共 59 条

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Adhikari B., 2002, Food Industry Journal, V5, P112

[2]

Stickiness in foods: A review of mechanisms and test methods [J].