摘要：Characterization of physical, chemical and behavioral properties of food powders are necessary and need to be done to better understand food powders, to improve production techniques used, to increase production efficiency, to reduce the losses in the process line, to reduce the down-time for cleaning and frequency, and to design process equipment used in the food industry effectively. Due to the complex structure of powdered products produced from food materials, to obtain the desired properties and quality in the final product, it is necessary to control the properties such as size, shape, physico-chemical structure, dissolution, and particle cohesion. Better understanding of powder mass flow, resistance to flow, cake forming potential and adhesion strength onto the surfaces is required to reduce processing costs and to design processes and equipment correctly. In this review, information about general properties of food powders and some characterization techniques are given. Additionally, potential benefits which can be derived from research in food powders engineering field and particle characterization are discussed.
关键词：Food powders; particle characterization; powdered food production
