Results 111 to 120 of about 535 (134)
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Food Chemistry, 2023
This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope.
Yu, Fu +9 more
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This study aimed to explore the impacts of different anticaking agents on the moisture adsorption, caking, and flowability of silkworm pupae peptide powders (SPPP). The characteristics of water distributions in SPPP with anticaking agents were investigated by LF NMR. The morphological observation of powders was analyzed by scanning electron microscope.
Yu, Fu +9 more
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Could rice be used as an anticaking agent in table salt?
International Journal of Food Sciences and Nutrition, 2009The aim of the study was to examine whether powdered rice could be used as an anticaking agent in table salt. Salts free from anticaking food additives were selected and powdered rice was added at different concentrations (0%, 1%, 2%, 5%, 10% and 20%).
Cemal, Akay +5 more
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Electrostatic powder coating of shredded cheese with antimycotic and anticaking agents
Innovative Food Science & Emerging Technologies, 2002Abstract Shredded Cheddar and Mozzarella cheeses were powder coated electrostatically and non-electrostatically with a mixture of natamycin and powdered cellulose, using a tumble drum or belt conveyer. Natamycin content and shelf life of the cheese samples were determined.
Shivakumar Elayedath, Sheryl A Barringer
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Effect of Four Anticaking Agents on the Bulk Characteristics of Ground Sugar
Journal of Food Science, 1982ABSTRACT Fine silicon oxide, sodium aluminum silcate, tricalcium phosphate and calcium stearate powders were admixed with dry ground sugar at four concentration levels between 0.1 to 2%. Appreciable increase in loose bulk density and decrease in compressibility were noticeable at 0.1% concentration in all four agents.
A. M. HOLLENBACH, M. PELEG, R. RUFNER
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Journal of Food Science, 2012 Food and Bioprocess Technology, 2020
Jujube (Ziziphus jujuba Mill.) powder is hygroscopic and highly prone to caking during storage which could significantly reduce product quality. Anticaking agents are usually added to maintain flowability of powders and prevent caking. Caking behaviors of jujube powder and blends with anticaking agents (calcium stearate, magnesium stearate, and silicon
Keren Agyekumwaa Addo +9 more
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Jujube (Ziziphus jujuba Mill.) powder is hygroscopic and highly prone to caking during storage which could significantly reduce product quality. Anticaking agents are usually added to maintain flowability of powders and prevent caking. Caking behaviors of jujube powder and blends with anticaking agents (calcium stearate, magnesium stearate, and silicon
Keren Agyekumwaa Addo +9 more
openaire +2 more sources
Journal of Food Science, 2011
Abstract: Vitamin C is an essential nutrient that is widely used by the food industry in the powder form for both its nutritional and functional properties. However, vitamin C is deliquescent, and deliquescence has been linked to physical and chemical instabilities.
Rebecca A, Lipasek +2 more
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Abstract: Vitamin C is an essential nutrient that is widely used by the food industry in the powder form for both its nutritional and functional properties. However, vitamin C is deliquescent, and deliquescence has been linked to physical and chemical instabilities.
Rebecca A, Lipasek +2 more
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Powder Technology, 1998
Abstract Equilibrium water vapor pressures and kinetics of water sorption on potash fertilizers (KCl) were determined by a calorimetric method. Enthalpy changes for water sorption were estimated from the temperature dependence of equilibrium vapor pressures. Treatment of the fertilizers with anticaking agents had no effect on the measured parameters.
Lee D Hansen +2 more
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Abstract Equilibrium water vapor pressures and kinetics of water sorption on potash fertilizers (KCl) were determined by a calorimetric method. Enthalpy changes for water sorption were estimated from the temperature dependence of equilibrium vapor pressures. Treatment of the fertilizers with anticaking agents had no effect on the measured parameters.
Lee D Hansen +2 more
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Flow Conditioning Anticaking Agents
Industrial & Engineering Chemistry, 1959R. R. Irani, C. F. Callis, T. Liu
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