1. Characteristics of dehydrated products for food use
This first paragraph is devoted to defining the physico-chemical characteristics and contaminating microflora of food powders.
1.1 Physico-chemical characteristics
The physico-chemical characteristics of divided solids often determine the success of the decontamination stage. In fact, the thermal properties, size and shape of powder particles determine heat penetration during thermal treatment, and particle size must be taken into account when calculating treatment schedules in the case of contamination in the mass. In the case of peripheral contamination, powder particle size has no influence on microbial destruction. Powder porosity can also affect the effectiveness of a fumigation treatment: the longer the contact time between the powder and the gas, the higher...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Characteristics of dehydrated products for food use
Thermal decontamination treatments for food powders
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Contacts Authors
Frédéric FINE – CTCPA [email protected]
Patrick GERVAIS – ENSBANA – University of Burgundy [email protected]
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
