Naslov
Prehrambeni prahovi kao dio studija prehrambene tehnologije
(Powdered materials in food studies)

Autori
Janjatović, Davor ; Bauman, Ingrid

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
ISEKI_Food 2008 Bridging Training and Research for Industry and the Wider Comunity / Cristina L.M. Silva, Paola Pittia - Porto : Ecola Superior de Biotechnoologia, Universidade Catolica Portuguesa, 2008, 148-148

ISBN
978-972-99060-7-7

Skup
1st International ISEKI Food Conference

Mjesto i datum
Porto, Portugal, 10.09.2008. - 12.09.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
prah; stupanj izmiješanosti; značajke tečenja prahova
(powder flow properties; powder flow analyzer)

Sažetak
Powders are used extensively throughout the food industry ; but at the some time they are amongst the most difficult materials to characterize. Powders may be affected by 10 or even more variables so that the characterization of their properties can be complex. Most particles will change physically due to wear caused by abrasion, compression and shearing that occurs whenever powder flows.  The consequences may be the generation of smaller angular particles or more rounded ones and in most cases, a bi-product is a considerable number of very fine wear particles. Surface coatings when present, may also be degraded. The affect of these changes on the properties of the powder is usually significant.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA