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Showing 1 to 5 of 5 for “"Food powders"”.
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Dry mixing of spice powders - investigation of effect of powder properties on mixture quality of binary powder mixtures
Dry mixing of binary food powders was conducted in a 2L lab-scale paddle mixer. Different types of food powders such as paprika, oregano, black pepper, onion powder and salt were used for the studies. A novel method based on a digital colour imaging system (DCI) was developed to measure the mixture …
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Improving Adhesion of Seasonings to Crackers with Hydrocolloid Solutions
Food powders were applied on crackers that had been coated using water, oil, emulsion, sucrose, or hydrocolloid solutions. The hydrocolloids that were used include gellan gum, kappa-carrageenan, methyl cellulose, gum karaya, gum tragacanth, gum arabic, guar gum, modified starch, and maltodextrin. …
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Developing Co-current and Counter-current Spray Drying Computational Fluid Dynamics (CFD) Simulation Studies to Predict the Quality of Microencapsulated Fish Oil with Egg White Hydrolysates Powders
… essential amino acids (EAA) including leucine. Food-grade protein hydrolysates can enhance the growth of lactic acid bacteria (LAB). Thermal degradation of bioactives normally occurs during microencapsulation by spray drying. Spray drying modeling using computational tools is essential to …
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The Influence of Food Physical Properties on Transfer Efficiency and Adhesion in a Tumble Drum Process
… study was to investigate the influence of the food properties moisture content, resistivity, surface oil content, and surface roughness on the adhesion and transfer efficiency of different food products.Food items were coated using a tumbling system equipped with electrostatic coating equipment …