Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review
Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since i...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-06-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2227-9717/6/6/69 |