4. Rheology of food powders
According to standard NF X 11-630 (cf. ), a powder is a collection of particles whose dimensions are usually less than 1 mm.
In the food industry, the particulate state is often an intermediate state between two continuous phases. Thus, powders are obtained by grinding (flours...), atomization (milk powders...), crystallization (sugar...) from a continuous solid phase (wheat grain...) or liquid phase (milk, solution...). This intermediate state is then preserved, formulated, transported and, in many cases, transformed into a new continuous liquid phase (reconstituted milk, etc.), pasty phase (bread dough, etc.) or solid phase (instant preparations, desserts, etc.). Nearly 60% of food products, whether natural or manufactured, are, at least at some stage in their transformation process, in the form of divided...
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Rheology of food powders
Texture – Texturing
Bibliography
References
Some recent theses
Standardization
Association française de normalisation AFNOR
- Granulométrie. Vocabulaire - NF X 11-630 - 12.2001
- Analyse sensorielle. Lignes directrices pour l'utilisation d'échelles de réponses quantitatives. Indice de classement V09-015 - NF ISO 4121 - 3.2004
- Analyse sensorielle. Vocabulaire. Indice de classement...
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