Article
Engineering, Manufacturing
Dane Archibald G. Balanon, Amporn Sane, Piyawanee Jariyasakoolroj, Pattarin Leelaphiwat
Summary: Biodegradable blend films were tested for red chili storage under modified atmosphere packaging. Although the films did not achieve the recommended gas concentrations, they maintained desirable chili quality parameters due to high water vapor permeability. The packaging system used similar gas permeability to polypropylene film but significantly higher water vapor permeability.
PACKAGING TECHNOLOGY AND SCIENCE
(2023)
Article
Chemistry, Multidisciplinary
Yixiao Ma, Xianbo Wang, Yaning Tian, Qiaohua Wang
Summary: This study investigated the effect of different oxygen concentrations on preservation of eggs during storage and transportation. The results showed that reducing the oxygen concentration in the storage environment can extend the shelf life of eggs, with the best preservation effect observed at 5% oxygen and 95% nitrogen. This research has important implications for warehouses, factories, and businesses that store large quantities of eggs.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Charinee Winotapun, Ajcharaporn Aontee, Jintapatee Inyai, Boonsita Pinsuwan, Witchuda Daud
Summary: The study demonstrates that laser perforation on a polyethylene terephthalate/polyethylene laminated film can create microholes with adjustable patterns, with surface deformation and microhole formation becoming more pronounced with higher fluence.
FOOD PACKAGING AND SHELF LIFE
(2021)
Review
Food Science & Technology
Wenhui Xue, Junxiang Zhu, Pengdong Sun, Faming Yang, Hao Wu, Wenxiang Li
Summary: This review provides a comprehensive overview of marine-sourced biopolymers used in food packaging and their gas permeability. Selection of packaging materials should consider the specific requirements of different types of fresh foods. Non-thermal modification, blending, layer-by-layer assembly, cross-linking, and nanomaterial reinforcement can improve the limitations of marine biopolymer films. Future research should focus on combining active and smart packaging technologies with marine biopolymer films and exploring efficient recycling methods.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Agronomy
Deborah Rees, David Bishop, James Schaefer, Richard Colgan, Karen Thurston, Rosalind Fisher, Andrew Duff
Summary: This study aimed to evaluate protocols for monitoring apple response to low O-2 and compare response of apple consignments between cultivars, orchards, and seasons. The rapid RQ protocol provides a practical method to identify the lowest oxygen limit (LOL) of different apple consignments, despite underestimating RQ values.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hui Liu, Dongli Li, Wencai Xu, Yabo Fu, Ruijuan Liao, Jiazi Shi, Yunzhi Chen
Summary: This study aimed to design a passive modified atmosphere packaging (PMAP) to extend the shelf-life of fresh sweet corn at ambient temperatures. By adjusting the areas of oxygen permeable film (OPF) and water vapor permeable film (WPF), different headspace atmospheres were created, leading to an extended shelf-life of 5 days for sweet corn.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nanoscience & Nanotechnology
Md Nuruddin, Reaz A. Chowdhury, Ryan Szeto, John A. Howarter, Kendra A. Erk, Caroline R. Szczepanski, Jeffrey P. Youngblood
Summary: The study found that CNC-PVA films exhibit excellent barrier performance, even higher than traditional polymers and high barrier ethylene-vinyl alcohol copolymer films. In addition, the moisture sensitivity of the films decreased with the addition of PVA.
ACS APPLIED MATERIALS & INTERFACES
(2021)
Article
Food Science & Technology
Hassan Yousefnia Pasha, Seyed Saeid Mohtasebi, Behjat Tajeddin, Masoumeh Taherimehr, Reza Tabatabaeekoloor, Mahmoud Soltani Firouz, Azizeh Javadi
Summary: The study examined the use of packaging films based on polylactic acid (PLA) and two different gas mixtures (MAP-A and MAP-B) for strawberry packaging. The results showed that using PLA/montmorillonite Cloisite 20A/Triacetin with modified atmosphere gas mixture (MAP-A) was more effective in preserving the quality and extending the shelf life of strawberries.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Polymer Science
Antonio Barbato, Annalisa Apicella, Francesca Malvano, Paola Scarfato, Loredana Incarnato
Summary: Polyvinyl alcohol (PVOH) is a material with excellent gas-barrier properties and is widely used as a biodegradable, high-barrier coating on food packaging films. However, its sensitivity to water limits its applications with fresh foods and in high-humidity conditions. This study extensively characterizes the water vapor and oxygen permeability of high-barrier biodegradable films with PVOH/PLA + wax double coatings. A mathematical model is applied to predict the permeability of the multilayer films under varying humidity conditions. The results show that the PLA + wax coating effectively hampers the permeation of water molecules, reduces PVOH swelling, and provides UV-shielding abilities. Additionally, the double-coated films are suitable for preserving foods under modified atmospheres.
Article
Food Science & Technology
Ting Li, Liang Zhao, Yongtao Wang, Xiaomeng Wu, Xiaojun Liao
Summary: High pressure processing (HPP) is a non-thermal food processing technology that inhibits microbial growth while maintaining food quality. Using biopolymer packaging can address environmental issues associated with petroleum-based materials. Research on the effects of HPP on biopolymer properties is crucial for developing feasible biopolymer packaging materials.
FOOD ENGINEERING REVIEWS
(2021)
Article
Engineering, Chemical
Natasha Hutchings, Beatrice Smyth, Eoin Cunningham, Chirangano Mangwandi
Summary: Packaging films for modified atmosphere packaging are often multi-layered structures with high barrier properties, but are difficult to recycle. Lower barrier properties could reduce material usage or allow for alternative materials. A mathematical model was developed to determine minimum permeability requirements for maintaining shelf life, showing potential for alternative films or reduced barrier thickness.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Agronomy
Bayu Nugraha, Pieter Verboven, Bert E. Verlinden, Celine Verreydt, Matthieu Boone, Ivan Josipovic, Bart M. Nicolai
Summary: This study investigates the internal gas gradients in pear fruit during controlled atmosphere storage and their relation to internal browning. The study utilizes effective diffusivity maps reflecting the heterogeneous structure to predict the internal gas gradients. The results show that the distribution of internal gas concentrations and respiratory quotient (RQ) is affected by the heterogeneity of the diffusivity, and the occurrence of internal browning is related to the critical oxygen (O2) and RQ levels.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Martina Seier, Vasiliki-Maria Archodoulaki, Thomas Koch, Bernadette Duscher, Markus Gahleitner
Summary: Modified atmosphere packaging (MAP) provides excellent protection for food products, but its recyclability is limited. This study evaluated the recycling potential of MAPs based on composition, compatibility, and temperature. It found that lids and trays alone have limited recyclability, while barrier structures have better compatibility. However, the delamination of MAPs is required for recycling, highlighting the need for more compatible polymer components.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Martina Seier, Vasiliki-Maria Archodoulaki, Thomas Koch, Bernadette Duscher, Markus Gahleitner
Summary: The study found that the recycling potential of MAPs is limited by the ratio of PET to PE in the multilayer structure, reducing compatibility and recyclability. Improvements in design with more compatible polymer components are needed to achieve more economic and environmentally friendly recycling to meet EU targets.
FOOD PACKAGING AND SHELF LIFE
(2022)
Review
Food Science & Technology
Ping Qu, Min Zhang, Kai Fan, Zhimei Guo
Summary: This paper reviews the research progress of microporous modified atmosphere packaging on the shelf life of fresh foods, particularly fruits and vegetables. It also discusses the application of environmentally friendly degradable film materials and explores the future development trends and directions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biotechnology & Applied Microbiology
Ines B. Maia, Mariana Carneiro, Tania Magina, F. Xavier Malcata, Ana Otero, Joao Navalho, Joao Varela, Hugo Pereira
Summary: The growth patterns, photosystem II performance, and accumulation of target metabolites of two commercially relevant diatoms, Phaeodactylum tricornutum and Skeletonema costatum, were investigated. S. costatum exhibited higher growth rate, biomass productivity, photosynthetic efficiency, and temperature tolerance compared to P. tricornutum.
JOURNAL OF BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Sandra Paula de Aguiar e Camara, Cristiana Maduro Dias, Leandra Rocha, Airidas Dapkevicius, Henrique Jose Duarte Rosa, Alfredo Emilio Silveira de Borba, Maria da Graca Silveira, F. Xavier Malcata, Maria de Lurdes Enes Dapkevicius
Summary: To survive in a competitive market, traditional raw-milk cheeses need to adapt to modern market demands and control bacterial growth and enhance proteolysis by adding autochthonous lactic acid bacteria. However, adding autochthonous LAB to pasteurised milk has not yet met the corresponding PDO criteria.
INTERNATIONAL DAIRY JOURNAL
(2022)
Review
Biochemistry & Molecular Biology
Saeed Ranjbar, Francisco Xavier Malcata
Summary: Contamination of the biosphere by heavy metals has become a global concern. Microalgae have emerged as promising organisms for the biological removal of heavy metal pollutants. However, their poor productivity under abiotic stress conditions hinders their large-scale application. Recent advances in genetic engineering and metabolic engineering have provided opportunities to enhance the metal stress tolerance and phycoremediation capabilities of microalgae. This review summarizes the current understanding of metal stress mitigation mechanisms in microalgae and discusses the potential of transgenic microalgae for heavy metal phycoremediation.
Article
Biotechnology & Applied Microbiology
M. Carneiro, I. B. Maia, P. Cunha, I Guerra, T. Magina, T. Santos, P. S. C. Schulze, H. Pereira, F. X. Malcata, J. Navalho, J. Silva, A. Otero, J. Varela
Summary: The study found that using LED lighting can significantly increase the biomass and nighttime productivity of microalgae under low light conditions, especially when the sunlight is weak. However, the use of LED lighting in outdoor raceway ponds should only be considered for high-value metabolites.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Review
Food Science & Technology
Marcia C. Coelho, Francisco Xavier Malcata, Celia C. G. Silva
Summary: This review discusses the role of lactic acid bacteria (LAB) in traditional raw milk cheeses, as well as their potential as probiotics and producers of bioactive compounds with health-promoting effects.
Review
Energy & Fuels
Saeed Ranjbar, F. Xavier Malcata
Summary: Excessive combustion of fossil fuels has led to the search for renewable sources of energy. Microalgae, which can produce biodiesel by synthesizing oil from sunlight and carbon dioxide, have potential as a source of renewable energy. However, their oil productivity is still low, requiring genetic engineering to improve synthesis and excretion. Recent advances in molecular tools have opened possibilities for tailored cell factories, but a holistic approach to metabolic engineering is necessary.
Article
Chemistry, Multidisciplinary
Patricia J. M. Reis, Tania G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, Angela C. Macedo
Summary: The physicochemical, biochemical, and microbiological characterization of Cobrancosa table olives was conducted in this study to support the potential granting of a PDO status. The study found that there were two shared stages in the production process: sweetening and salting. Yeasts dominated during the sweetening stage, while the viable counts of Lactic Acid Bacteria (LAB) were similar at the end of salting. Lpb. pentosus, Lpb. paraplantarum, Pediococcus parvulus, and Oenococcus kitaharae were the most abundant LAB strains identified.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Joana Coimbra-Gomes, Patricia J. M. Reis, Tania G. Tavares, Francisco Xavier Malcata, Angela C. Macedo
Summary: Current market trends show an increasing demand for functional foods, particularly those containing probiotics. Adding probiotics to table olives can provide a competitive advantage to Mediterranean-based diets. This study assessed the safety and resistance to gastrointestinal digestion of 19 native LAB strains from Cobrancosa table olives. The results showed that none of the strains were dangerous for human consumption and their survivability to gastrointestinal resistance varied between 29% and 70%.
Article
Biology
Joana Assuncao, Helena M. Amaro, Francisco Xavier Malcata, Ana Catarina Guedes
Summary: The study aimed at optimizing the yields of phycocyanin (PC) rich-extracts of S. salina by using ultrasound assisted-extraction, exploring a more economically feasible production method and valorizing other important bioactive compounds from the remaining cyanobacterial biomass through a biorefinery approach.
Article
Biology
Joana Assuncao, Helena M. M. Amaro, Tania Tavares, F. Xavier Malcata, A. Catarina Guedes
Summary: This study aimed to find optimal conditions for enhancing the biomass, bioactive compounds, and antioxidants productivity of Synechocystis salina. The results showed that the highest biomass productivity was achieved at a temperature of 25℃, pH of 7.5, and low NaCl concentrations (10 g/L), while lower NaCl concentrations (10 g/L) were favorable for bioactive compounds, with temperature and pH ranging from 23-25℃ and 7.5-9.5, respectively. Overall, this study provided valuable information for the potential utilization of Synechocystis salina in the biotechnological market.
Article
Biochemistry & Molecular Biology
Joana Coimbra-Gomes, Patricia J. M. Reis, Tania G. Tavares, Miguel A. Faria, F. Xavier Malcata, Angela C. Macedo
Summary: The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains from Cobrancosa table olives were assessed. The strains displayed functional properties such as adhesion capacity, hydrophobicity, autoaggregation ability, and co-aggregation with selected pathogens. They also exhibited resistance to certain antibiotics, beneficial enzymatic activity, antioxidant activity, and cholesterol assimilation features.
Article
Food Science & Technology
Marcia C. Coelho, Francisco Xavier Malcata, Celia C. G. Silva
Summary: This study characterized the bacterial diversity of Sao Jorge cheese using next-generation sequencing and identified the crucial role of Leuconostoc bacteria in PDO-certified cheeses. It was found that certified cheeses had higher levels of Leuconostoc, Lactobacillus, and Enterococcus, but lower levels of Streptococcus. Moreover, a negative correlation was found between contaminating bacteria and PDO-associated bacteria. This study provides important insights for maintaining the quality and identity of Sao Jorge PDO cheese.
Article
Fisheries
Fernando Pagels, Ines Garrido, Carla Teixeira, Tania G. Tavares, Benjamin Costas, F. Xavier Malcata, Luisa M. P. Valente, A. Catarina Guedes
Summary: Sea urchin's gut, obtained as a co-product in the canning industry, has been found to be a valuable source of bioactive compounds, showing high antioxidant capacity and bactericidal activity. It can also serve as a source of phenolic compounds, carotenoids, and PUFAs, making it a potentially valuable ingredient in aquafeeds.
AQUATIC LIVING RESOURCES
(2023)
Article
Biotechnology & Applied Microbiology
Joana Coimbra-Gomes, Patricia J. M. Reis, Tania G. Tavares, Afonso A. Silva, Eulalia Mendes, Susana Casal, Francisco Xavier Malcata, Angela C. Macedo
Summary: The study aimed to validate the application of an endogenous lactic acid bacterium strain in Cobrancosa table olives, providing a more standardized process and increasing the commercial value of the olives. Through monitoring and assessment for 8 months, it was found that the best treatment protocol was the addition of Lpb. pentosus i106 as a supplementary additive, rather than a starter culture.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Joana Assuncao, Fernando Pagels, Tania Tavares, F. Xavier Malcata, A. Catarina Guedes
Summary: In this study, cyanobacteria were cultivated under different LED lighting conditions, and the effects on biomass production, photosynthetic efficiency, and pigment content were evaluated. The findings suggest that modulation of light conditions can enhance the production of specific pigments, and that red light at low intensity can lead to earlier productivity of phycocyanin compared to white light.
BIOENGINEERING-BASEL
(2022)
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)
