Effect of composition and storage conditions on the flowability of dairy powders

Author:

Fitzpatrick J.J.,Barry K.,Cerqueira P.S.M.,Iqbal T.,O’Neill J.,Roos Y.H.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

1. Free fat in spray-dried whole milk 5. Cohesion. Determination, influence of particle size, moisture content and free-fat content;Buma;Netherlands Milk and Dairy Journal,1971

2. Characterisation of particulate materials—A challenge for the bulk solids fraternity;de Silva;Powder Handling and Processing,2000

3. Flow property measurement of food powders and sensitivity of Jenike's hopper design methodology to the measured values;Fitzpatrick;Journal of Food Engineering,2004

4. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents;Fitzpatrick;Journal of Food Engineering,2004

5. The contribution of milk fat towards the caking of dairy powders;Foster;International Dairy Journal,2005

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