Prevention of adhesion of food powders through texturing and improvement of flow characteristics.
Since there is no possibility of foreign matter contamination, it is an extremely useful method for adapting to food powders!
This document explains the prevention of adhesion of food powders through texturing and the improvement of flow characteristics. It introduces the prevention of adhesion of food powders using WPC treatment, the mechanisms of adhesion suppression, and the evaluation of surface morphology. Our company is currently conducting optimization of texturing based on the establishment of measurement methods such as surface free energy measurement, observation of adhering powders, and Fourier transform, while also implementing a trial-and-error approach to optimization. 【Contents】 ■ Introduction ■ Prevention of adhesion of food powders using WPC treatment ■ Mechanisms of adhesion suppression ■ Evaluation of surface morphology ■ Conclusion *For more details, please download the PDF or feel free to contact us.
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