Advances in food powder agglomeration engineering.

摘要: Food powders are used in everyday life many ways and offer technological solutions to the problem of food production. The natural origin powders, diversity their chemical composition, variability raw materials, heterogeneity native structures, physicochemical reactivity under hydrothermal stresses contribute complexity behavior. powder agglomeration has recently been considered according a multiscale approach, which is followed chapter layout: (i) at particle scale, by presentation properties surface connection with mechanisms, (ii) mechanisms describing structuration dynamics agglomerates, (iii) process technologies sensors studying stress transmission mode bed, finally (iv) an integration acquired knowledge, thanks dimensional analysis carried out each scale.