Density changes in selected agglomerated food powders due to high hydrostatic pressure

LWT

Volumn 34, Issue 8, 2001, Pages 495-501

  Yan, Hong ^a   Barbosa Canovas G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Bulk density; Compression tests; Food powders; High hydrostatic pressure

Indexed keywords

EID: 0035527711     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0724     Document Type: Article

References (20)

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5. A review of attrition and attrition test methods
6. Investigation of compaction equations for powders
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8. The effect of high pressure on whey protein denaturation and cheese-making properties of raw milk
9. Mass and spatial characterization of biological materials
10. Comparison of the compaction characteristics of selected food powders by vibration, tapping and mechanical compression
11. Automated generation and analysis of powder compaction diagram
12. A research note: Compressive stress-strain relationships of agglomerated instant coffee
13. Flowability of food powders and methods for its evaluation - A review
14. Principles of agglomerates
15. Food particle technology. Part I: Properties of particles and particulate food systems
16. Attrition of brittle spheres by fracture under compression and impact loading
17. Characterization of food powder flowability
18. Compression characteristics of selected food agglomerates