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

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

John J. Fitzpatrick, Lilia Ahrné

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.

OriginalsprogEngelsk
TidsskriftChemical Engineering and Processing: Process Intensification
Vol/bind44
Udgave nummer2
Sider (fra-til)209-214
Antal sider6
ISSN0255-2701
DOI
StatusUdgivet - 2005
Eksternt udgivetJa

ID: 202134356