Study of agglomeration mechanisms of food powders: Application to durum wheat semolina

Powder Technology

Volumn 208, Issue 2, 2011, Pages 399-408

  Saad, M Mohamad ^a   Barkouti, A ^a,b   Rondet, E ^a   Ruiz, T ^c   Cuq, B ^a  

^a UMR IATE   (France)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^c CIRAD   (France)

Author keywords

Durum wheat semolina; Fractal model; Growth mechanisms; Reactive powder; Wet agglomeration

Indexed keywords

DURUM WHEATS; FRACTAL MODEL; GROWTH MECHANISMS; REACTIVE POWDER; WET AGGLOMERATION;

FRACTALS; SCANNING ELECTRON MICROSCOPY; TITRATION; VOLUME FRACTION; WATER CONTENT;

AGGLOMERATION;

AGGLOMERATION; ARTICLE; CONTROLLED STUDY; FOOD PROCESSING; GENERAL AND MISCELLANEOUS PROCEDURES AND TECHNIQUES; GRAIN; MIXER; MIXING; PARTICLE SIZE; PHYSICAL PHENOMENA; POWDER; SCANNING ELECTRON MICROSCOPY; SEMOLINA; STRUCTURE ANALYSIS; WETTING; WHEAT;

EID: 79952454040     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2010.08.035     Document Type: Article

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