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Instantisieren pulverförmiger Lebensmittel
Author(s) -
Schubert Helmar
Publication year - 1990
Publication title -
chemie ingenieur technik
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 36
eISSN - 1522-2640
pISSN - 0009-286X
DOI - 10.1002/cite.330621106
Subject(s) - instant , process engineering , economies of agglomeration , wetting , product (mathematics) , process (computing) , porosity , principal (computer security) , biochemical engineering , computer science , materials science , mathematics , chemistry , chemical engineering , food science , composite material , engineering , geometry , operating system
Instantisation of powdered foods. Instantisation of powdered substances is a form of special technical treatment designed to make the particles dissolve or disperse faster in liquid than the untreated product. This article presents the principal processes for instantising foods, compares their advantages and disadvantages, and discusses them with the aid of examples. In this instantisation of foods it is important to note that additives for improving wettability are used only in limited quantities or not at all, and that aroma components are frequently present which should be preserved unchanged in the product as far as possible. Developments accounting for these demands are shown. Instantising is intended to improve properties which are grouped together as instant properties. Methods used for measuring instant properties are shown and fast method is presented. Depending upon the question raised, it may be necessary to employ different measuring methods. An overall property is appropriate for assessing an instant product; such a criterion can be made up of individual properties such as wettability, dispersibility, and solubility. If an instantisation process is to be assessed or improved, then the individual properties are of interest. Results obtained so far and a simple theory provide information about the most favourable agglomeration size and porosity. The paper concludes with a discussion of the special difficulties encountered in the instantisation of strongly swelling foods and in the determination of their instant properties.