期刊
POWDER TECHNOLOGY
卷 145, 期 1, 页码 34-46出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.powtec.2004.04.039
关键词
stickiness; conventional methods; pneumatic methods; surface stickiness; glass transition
The importance of sticky behaviour of amorphous food powders has been recognized over many decades in the food industry due to its influence on process and handling abilities and quality of the powders. This paper emphasizes the role of stickiness in the food powder industry as well as reviews the stickiness characterization techniques developed to date. This paper also attempts to correlate the stickiness behaviour of food powders to the instrumental analysis such as glass transition temperature. (C) 2004 Elsevier B.V All rights reserved.
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