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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2007.6
- 수록면
- 329 - 336 (8page)
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Caking has been a serious problem in food, feed, pharmaceutical, and related industries, where dry powdered materials are produced and or utilized. Caking of dry food powders occurs when water is redistributed or absorbed by the powders during processing and storage. The powders become sticky when their surfaces are mobilized by water, resulting in inter-particle binding, formation of clusters, and inter-particle fusion, which lead to caking. As a result of caking, the solubility of the powdered materials may decrease, lipid oxidation and enzymatic activity may increase, and sensory qualities such as flavor and crispness may deteriorate. Caking may also lead to microbial growth. For consumers, caking of powder products is a sign of poor qyality and possible food safety problems. This paper provides a review of factors affecting caking, caking mechanisms, and analysis of caking based on previous studies.
목차
Abstract
Introduction
Factors Affecting Caking
Effect of Temperature
Effect of Moisture
Effect of Food Composition
Effect of Storage Time
Caking Kinetics
Prevention of Caking
Analysis of Caking
Conventional Methods for Determining Caking Temperatures
Measurement of Glass Transitions
References
참고문헌 (65)
참고문헌 신청
1. [학술지(정기간행물)] - Roos Y / 1991 / Plasticizing effect of water on thermal behaviorand crystallization of amorphous food models : 38 ~ 43
2. [학술지(정기간행물)] - Peleg M / 1983 / Physical characteristics of food powders Physical Properties of Food : 293 ~ 323
3. [학술지(정기간행물)] - Burak N / 1966 / Chemicals for improving the flow properties of powders : 844 ~ 850
4. [학술지(정기간행물)] - Peleg M / 1977 / The mechanism of caking of powderedonion : 3 ~ 1
5. [학술지(정기간행물)] - / 1980 / Influence of relative humidity on thephysicochemical state of lactose in spray-dried sweet wheypowders : 1231 ~ 1236
2. [학술지(정기간행물)] - Peleg M / 1983 / Physical characteristics of food powders Physical Properties of Food : 293 ~ 323
3. [학술지(정기간행물)] - Burak N / 1966 / Chemicals for improving the flow properties of powders : 844 ~ 850
4. [학술지(정기간행물)] - Peleg M / 1977 / The mechanism of caking of powderedonion : 3 ~ 1
5. [학술지(정기간행물)] - / 1980 / Influence of relative humidity on thephysicochemical state of lactose in spray-dried sweet wheypowders : 1231 ~ 1236
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UCI(KEPA) : I410-ECN-0101-2013-573-001192544