Powder properties in food production systems

J. Fitzpatrick

doi:10.1016/B978-0-323-98820-9.00071-5

Powder properties in food production systems

J. Fitzpatrick

School of Engineering and Architecture

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Design and operation of particle and powder handling and processing equipment requires knowledge of particle properties and bulk properties of powders. This chapter focuses on these properties, in particular particle size and its distribution, shape, particle strength, particle and bulk density, powder flowability and caking. It describes these properties, highlights their importance and provides information on their measurement.

Original language	English
Title of host publication	Handbook of Food Powders
Subtitle of host publication	Chemistry and Technology, Second Edition
Publisher	Elsevier
Pages	203-218
Number of pages	16
ISBN (Electronic)	9780323988209
ISBN (Print)	9780443184369
DOIs	https://doi.org/10.1016/B978-0-323-98820-9.00071-5
Publication status	Published - 1 Jan 2023

Keywords

Bulk density
Particle density
Particle shape
Particle size
Particle strength
Powder caking
Powder flowability
Powder properties

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10.1016/B978-0-323-98820-9.00071-5

Cite this

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title = "Powder properties in food production systems",

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AB - Design and operation of particle and powder handling and processing equipment requires knowledge of particle properties and bulk properties of powders. This chapter focuses on these properties, in particular particle size and its distribution, shape, particle strength, particle and bulk density, powder flowability and caking. It describes these properties, highlights their importance and provides information on their measurement.

KW - Bulk density

KW - Particle density

KW - Particle shape

KW - Particle size

KW - Particle strength

KW - Powder caking

KW - Powder flowability

KW - Powder properties

UR - https://www.scopus.com/pages/publications/85183275147

U2 - 10.1016/B978-0-323-98820-9.00071-5

DO - 10.1016/B978-0-323-98820-9.00071-5

M3 - Chapter

AN - SCOPUS:85183275147

SN - 9780443184369

SP - 203

EP - 218

BT - Handbook of Food Powders

PB - Elsevier

ER -

Powder properties in food production systems

Abstract

Keywords

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