Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow

• Main Authors: X.Y. Ong, S. Taylor, M. Ramaioli
• Format: Article in Journal/Newspaper
• Language: English
• Published: AIDIC Servizi S.r.l. 2017
• Subjects: Chemical engineering; TP155-156; Computer engineering. Computer hardware; TK7885-7895; Powder Island
• Online Access: https://doi.org/10.3303/CET1757324; https://doaj.org/article/dcab0aa646da4b7ba0e04c5ee8465606

Poor dispersion of beverages from dehydrated powders is a defect that obstructs the development of novel dehydrated food powders. We investigate how the physico-chemical properties of the powder grains affect the dispersion process. We used insoluble and non-cohesive grains to form islands of powder...