论文信息 - Food particle technology. Part I: Properties of particles and particulate food systems

Food particle technology. Part I: Properties of particles and particulate food systems

Abstract In Part I the properties and the characterization of individual particles and particulate systems are reviewed, special emphasis being given to particle size and shape, particle size distribution, interparticle adhesion, porosity, capillary action in porous media, ‘instant’ and flow properties of powders. The peculiarities of particulate foodstuffs, which become evident through the use of special techniques for measuring these fundamental characteristics, are considered in detail.

H. Schubert | H. Schubert

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