Drying is the process of preserving foods since ancient times.
Hundreds of variants are recently used in the drying of particulate
solids, pastes, continuous sheets, slurries or solutions; hence it provides
the most diversity among food process engineering unit operations. The
quality of a food powder is based on a variety of properties depending
on the specific application. In general, the final moisture content,
solubility, dispersibility and vitamin C are of primary importance [1].
Food powders are instantly present in routine life. They are generally
obtained from agricultural raw materials by different processes such
as fragmentation or spray-drying processes. Among the food products,
the food powders are easy to preserve, transport, store, weight and
process [2]
Drying is the process of preserving foods since ancient times.Hundreds of variants are recently used in the drying of particulatesolids, pastes, continuous sheets, slurries or solutions; hence it providesthe most diversity among food process engineering unit operations. Thequality of a food powder is based on a variety of properties dependingon the specific application. In general, the final moisture content,solubility, dispersibility and vitamin C are of primary importance [1].Food powders are instantly present in routine life. They are generallyobtained from agricultural raw materials by different processes suchas fragmentation or spray-drying processes. Among the food products,the food powders are easy to preserve, transport, store, weight andprocess [2]
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