Effect of Powder and Target Properties on Food Powder Coating and Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice

Effect of Powder and Target Properties on Food Powder Coating and Comparison of Solid-liquid Separation (SLS) and Vacuum Concentration of Tomato Juice

Bibliographic Details
Main Author: Sumonsiri, Nutsuda
Language:English
Published: The Ohio State University / OhioLINK 2012
Subjects:
Food Science
powder
electrostatic
coating
size
corona discharge
electrical resistivity
adhesion
electrostatic charge
tomato processing
tomato paste
concentration
evaporation
solid-liquid separation
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1336625577

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=osu1336625577

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