Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties

Powder Technology

Volumn 297, Issue , 2016, Pages 340-348

  Fitzpatrick, John J ^a   van Lauwe, Arthur ^a   Coursol, Maxime ^a   O'Brien, Aibhin ^a   Fitzpatrick, Katie L ^a   Ji, Junfu ^b   Miao, Song ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Food powders; Powder rehydration; Reconstitution

Indexed keywords

PARTICLE SIZE; SOLUBILITY; WETTING;

AGITATED SYSTEMS; COMPOSITION DATA; FOOD POWDERS; MECHANICAL DISRUPTION; POWDER DENSITY; RECONSTITUTION; SOLUBILISATION; WATER PENETRATION;

POWDERS;

CASEIN; FAT; SODIUM CHLORIDE; SUGAR; WATER;

ARTICLE; CACAO; CHEMICAL COMPOSITION; CORN FLOUR; DENSITY; FLOUR; FOOD; HYDROPHOBICITY; MILK; PARTICLE SIZE; POWDER FLOW; REHYDRATION; SEDIMENTATION; SOLUBILITY; WATER TRANSPORT; WETTABILITY; WHEY;

EID: 84965019232     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2016.04.036     Document Type: Article

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