By Bhesh R. Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck
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Additional resources for Handbook of food powders: Processes and properties
1956) Lockemann (1999) Blow test Fluidization test Cyclone test Thermal Mechanical Compression Test (TMCT) Paterson et al. (2001) Bloore (2000) Boonyai et al. , 2011). 2 Glass transition temperature, stickiness and caking The glass transition temperature (Tg) of powders can be correlated to their stickiness and caking potential at a given condition. The glass transition normally signifies conversion of amorphous solid (or glass) to a rubbery state (Roos, 1995). As stated in earlier section, in surface energy terms, a solid glass will have low surface energy and will not stick to any other low energy solid surfaces.
2006), Surface properties and analysis. , Higshitani, K. and Yoshida, H. (eds), Powder Technology Handbook, Third edition, CRC Press, FL: 67–113. , DEETH. H. and BHANDARI, B. (2011), Influence of dryer type on surface characteristics of milk powders. Drying Technology 29(7): 758–769. W. (2001), Crystallization in Foods. Aspen Publishing, Gaithersburg, MD. E. (1956), Experimental production of tomato powder by spray-drying. Food Technology, March: 129–134. A. (1999), A new laboratory method to characterize the sticking properties of free-flowing solids.
At nanometre scale powders with low molecular weight compounds can have a smooth surface while the macromolecules produce a rough surface (Fig. 9). 0 Fig. , 2011). Packing property of powders The packing property involves how the powder particles make a geometrical arrangement and pack together in bulk. In fact the packing property is highly influenced by size and its distribution and shape. The other fundamental factors such as surface roughness or morphology, cohesiveness and surface charges may influence the packing properties to some extent.