Mapping the rate-limiting regimes of food powder reconstitution in a standard mixing vessel

Powder Technology

Volumn 270, Issue PB, 2015, Pages 520-527

  Mitchell, W Robert ^a   Forny, Laurent ^b   Althaus, Tim O ^b   Niederreiter, Gerhard ^b   Palzer, Stefan ^a,b   Hounslow, Michael J ^a   Salman, Agba D ^a  

^a UNIVERSITY OF SHEFFIELD   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Dissolution; Food powders; Mixing; Reconstitution; Regime mapping

Indexed keywords

DISSOLUTION; FOOD PRODUCTS; MIXING; PARTICLE SIZE; POWDERS;

CONVENTIONAL TECHNIQUES; DEHYDRATED FOODS; DEVELOPMENT STAGES; FOOD POWDERS; POWDER RECONSTITUTION; RECONSTITUTION; STANDARD MIXING; WATER TEMPERATURES;

MAPPING;

MALTODEXTRIN;

ARTICLE; CHEMICAL PROCEDURES; DRUG SOLUBILITY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD QUALITY; MOLECULAR WEIGHT; PARTICLE SIZE; PHYSICAL CHEMISTRY; POWDER; POWDER RECONSTITUTION; REHYDRATION; SEDIMENTATION; TEMPERATURE SENSITIVITY; WATER TEMPERATURE; WETTABILITY;

EID: 84921409911     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2014.08.014     Document Type: Article

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