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1998
Journal Article
Titel
Einsatz des Mastersizer zur Bewertung von Food-Ingredients
Alternative
Employment of the Mastersizer Measuring System for the Evaluation of Food Ingredients
Abstract
Conventional spray dried proteins show particle sizes of about 80 mu m on average. With special agglomeration techniques particle sizes can be increased to about several 100 mu m. Wettability and dispesibility are important properties contributing to the characteristics of functional proteins. These properties can be related to characteristical particle sizes receivable from a Rosin-Rammler fit. The necessary particle size distributions are measured with a Mastersizer measuring system. Controlled spray during and agglomeration is contributing to optimize the handling properties of protein powders. During the production particle sizes can be controlled effectively using a Mastersizer measuring system.
Language
German