Food Powders Bulk Properties

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.