Naslov
Effect of fat content on flow properties of soup concentrates

Autori
Bauman, Ingrid ; Janjatović, Davor ; Matković, Domagoj ; Boban, Matija

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

Izvornik
The 14th World Congress of Food Science and Technology / - , 2008

Skup
The 14th World Congress of Food Science and Technology "Food for Health and Wellbeing: Tradition Meets the Future"

Mjesto i datum
Šangaj, Kina, 19.10.2008. - 23.10.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
powder flow; fat content; soup concentrates

Sažetak
Industry uses different kinds of powder materials, which are transported, stored and processed. Powder flow behaviour during those operations is affected by powder properties and composition, environment conditions and properties of used equipment. It is of great importance to ensure optimal conditions for powder flow. Otherwise, problems like production stoppage, loss of material, decrease in capacity and questionable product quality may occur. In order to avoid possible problems, it is necessary to know powder flow properties associated with the ability of the powder to flow.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA