Earticle

초록

영어

Caking has been a serious problem in food, feed, pharmaceutical, and related industries, where dry powdered materials are produced and/or utilized. Caking of dry food powders occurs when water is redistributed or absorbed by the powders during processing and storage. The powders become sticky when their surfaces are mobilized by water, resulting in inter-particle binding, formation of clusters, and inter-particle fusion, which lead to caking. As a result of caking, the solubility of the powdered materials may decrease, lipid oxidation and enzymatic activity may increase, and sensory qualities such as flavor and crispness may deteriorate. Caking may also lead to microbial growth. For consumers, caking of powder products is a sign of poor quality and possible food safety problems. This paper provides a review of factors affecting caking, caking mechanisms, and analysis of caking based on previous studies.

목차

Abstract
 Introduction
 Factors Affecting Caking
 Effect of Temperature
 Effect of Moisture
 Effect of Food Composition
 Effect of Storage Time
 Caking Kinetics
 Prevention of Caking
 Analysis of Caking
 Concentional Methods for Determining Caking Temperatures
 Measurement of Glass Transitions
 References

키워드

저자

• Ruan, Roger [ Department of Bioproducts and Biosystems Engineering, University of Minnesota ]
• Choi, Young-Jin [ Department of Food Science and Biotechnology, Seoul National University ]
• Chung, Myong-Soo [ Department of Food Science and Technology, Ewha Womans University ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664