Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

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Standard

Food powder handling and processing : Industry problems, knowledge barriers and research opportunities. / Fitzpatrick, John J.; Ahrné, Lilia.

I: Chemical Engineering and Processing: Process Intensification, Bind 44, Nr. 2, 2005, s. 209-214.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Fitzpatrick, JJ & Ahrné, L 2005, 'Food powder handling and processing: Industry problems, knowledge barriers and research opportunities', Chemical Engineering and Processing: Process Intensification, bind 44, nr. 2, s. 209-214. https://doi.org/10.1016/j.cep.2004.03.014

APA

Fitzpatrick, J. J., & Ahrné, L. (2005). Food powder handling and processing: Industry problems, knowledge barriers and research opportunities. Chemical Engineering and Processing: Process Intensification, 44(2), 209-214. https://doi.org/10.1016/j.cep.2004.03.014

Vancouver

Fitzpatrick JJ, Ahrné L. Food powder handling and processing: Industry problems, knowledge barriers and research opportunities. Chemical Engineering and Processing: Process Intensification. 2005;44(2):209-214. https://doi.org/10.1016/j.cep.2004.03.014

Author

Fitzpatrick, John J. ; Ahrné, Lilia. / Food powder handling and processing : Industry problems, knowledge barriers and research opportunities. I: Chemical Engineering and Processing: Process Intensification. 2005 ; Bind 44, Nr. 2. s. 209-214.

Bibtex

@article{6c0af190092043d390bda8c2897a1927,
title = "Food powder handling and processing: Industry problems, knowledge barriers and research opportunities",
abstract = "This paper highlights some of the outcomes from a EU Accompanying Measure focussing on food powders. The main goals of the work were to outline the major industrial problems, knowledge barriers, and research challenges and opportunities in relation to food powders, and to promote the creation of a sustainable network of excellence in the area of food powders. Food powders are powders first and foremost, thus many of the research challenges and opportunities are similar to handling and processing of other powders. As a result, much can be learned from other industries that deal with powders. What makes food powders different from many other powders is their composition, which is mainly of biological origin, and that they are eventually consumed by people and animals. Consequently, stability of food ingredient functionality and prevention of contamination are major issues right through from powder production to final application of the powder, which is usually in the form of a wet formulation.",
keywords = "Food powder research, Powder handling, Powder processing",
author = "Fitzpatrick, {John J.} and Lilia Ahrn{\'e}",
year = "2005",
doi = "10.1016/j.cep.2004.03.014",
language = "English",
volume = "44",
pages = "209--214",
journal = "Chemical Engineering and Processing - Process Intensification",
issn = "0255-2701",
publisher = "Elsevier",
number = "2",

}

RIS

TY - JOUR

T1 - Food powder handling and processing

T2 - Industry problems, knowledge barriers and research opportunities

AU - Fitzpatrick, John J.

AU - Ahrné, Lilia

PY - 2005

Y1 - 2005

N2 - This paper highlights some of the outcomes from a EU Accompanying Measure focussing on food powders. The main goals of the work were to outline the major industrial problems, knowledge barriers, and research challenges and opportunities in relation to food powders, and to promote the creation of a sustainable network of excellence in the area of food powders. Food powders are powders first and foremost, thus many of the research challenges and opportunities are similar to handling and processing of other powders. As a result, much can be learned from other industries that deal with powders. What makes food powders different from many other powders is their composition, which is mainly of biological origin, and that they are eventually consumed by people and animals. Consequently, stability of food ingredient functionality and prevention of contamination are major issues right through from powder production to final application of the powder, which is usually in the form of a wet formulation.

AB - This paper highlights some of the outcomes from a EU Accompanying Measure focussing on food powders. The main goals of the work were to outline the major industrial problems, knowledge barriers, and research challenges and opportunities in relation to food powders, and to promote the creation of a sustainable network of excellence in the area of food powders. Food powders are powders first and foremost, thus many of the research challenges and opportunities are similar to handling and processing of other powders. As a result, much can be learned from other industries that deal with powders. What makes food powders different from many other powders is their composition, which is mainly of biological origin, and that they are eventually consumed by people and animals. Consequently, stability of food ingredient functionality and prevention of contamination are major issues right through from powder production to final application of the powder, which is usually in the form of a wet formulation.

KW - Food powder research

KW - Powder handling

KW - Powder processing

U2 - 10.1016/j.cep.2004.03.014

DO - 10.1016/j.cep.2004.03.014

M3 - Journal article

AN - SCOPUS:5444233175

VL - 44

SP - 209

EP - 214

JO - Chemical Engineering and Processing - Process Intensification

JF - Chemical Engineering and Processing - Process Intensification

SN - 0255-2701

IS - 2

ER -

ID: 202134356