Premium
THE MECHANISM OF CAKING OF POWDERED ONION
Author(s) -
PELEG M.,
MANNHEIM C. H.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00309.x
Subject(s) - caking , relative humidity , humidity , shrinkage , absorption of water , chemistry , moisture , absorption (acoustics) , chemical engineering , materials science , composite material , meteorology , organic chemistry , physics , engineering
The caking of powdered onion is initiated by bridging of wet surfaces of particles. The forces that develop are sufficient to attract the particles and can cause a humidity shrinkage. Water absorption is the dominant factor in the caking process. The relative humidity and its history regulate the rate and the pattern of the physical changes that the powder may undergo. Flow conditioners are ineffective as caking inhibitors when moisture, absorption is undisturbed. The conditioners can provide a physical barrier that facilitates flow, but cannot provide the type of coverage that protects the powder from water absorption.