Particle Size Distribution in Food Powders
نویسندگان
چکیده
منابع مشابه
Particle Size Distribution and Viscoelastic Behavior of French Dressing Containing Two Types of Commercial Waxy Maize Starches
Emulsion stability, viscoelastic rheological properties and particle size distribution of French dressing samples formulated with two types of commercial modified starch have been investigated. The product’s usual thickening agents, xanthan and guar gum, were 100% substituted by (2, 2.2%) of acetylated distarch adipate (ADA) and hydroxypropylated distarch phosphate (HDP) from waxy maize starch....
متن کاملProduction of Fe-C Powders with Improved Structure
Production of Fe-C alloy powders by mechanical alloying was studied. Fe and graphite elemental powder mixtures containing 0.8 and 1.5wt.% graphite were mechanically alloyed using a planetary ball mill. The structural changes of powder particles during mechanical alloying were studied by x-ray diffractometery, scanning electron microscopy and microhardness measurements. For both compositions, me...
متن کاملCation Distribution Tuning of Solution Combusted CoFe2O4 Powders
In this work, the different fuels (citric acid, glycine and urea) were used for solution combustion synthesis of CoFe2O4 powders. X-ray diffraction, Raman spectroscopy, electron microscopy and vibrating sample magnetometry techniques were employed for characterization of phase evolution, cation distribution, microstructure and magnetic properties of the as-combusted CoFe2O4 powders. Single phas...
متن کاملEffect of Mechanical Milling on the Morphologyand Structural Evaluation of Al-Al2O3 Nanocomposite Powders
The morphological and microstructural changes during mechanical milling of Al powder mixed with 2.5, 5 and 10 wt.% Al2O3 particles were studied. The milling was performed in a planetary ball mill for various times up to 20 h. The produced composite powders were investigated using X-ray diffraction pattern (XRD) to elucidate the role of particle size, secondary phase content and milling time on ...
متن کاملImproved Functionality of Food Additives with Electrostatic Coating
Electrostatics is widely used in the snack food industry as an alternative to traditional powder coating. The purpose o f this study is to determine whether electrostatics improves the functionality of different food powders and to evaluate the mechanisms involved in the process. French fries were coated at 0kV and -25kV with smoke extract or glucose and mozzarella cheese slices with sodium ery...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره شماره
صفحات -
تاریخ انتشار 2011