GIDA TOZLARI: ÖZELLİKLERİ VE KARAKTERİZASYONU

Gıda tozlarının daha iyi anlaşılması, gıda sanayide kullanılan üretim tekniklerinin iyileştirilmesi, üretimverimlerinin artırılması, üretim hattındaki kayıpların azaltılması, temizlik için üretime ara verilme zamanıve sıklığının azaltılması ve etkin proses alet/ekipman dizaynı için gıda tozlarının fiziksel, kimyasal vedavranış özelliklerinin karakterize edilmesi gereklidir. Gıda maddelerinden elde edilen toz ürünlerinkarmaşık yapıları nedeniyle, istenen kalite ve özelliklerde ürün elde edilebilmesi için toz partiküllerininşekil, boyut, fizikokimyasal yapı, çözünme gücü ve partiküller arası yapışma kuvveti gibi özelliklerinkontrol edilmesi gereklidir. Proses maliyetlerini azaltmak ve gıda proseslerinin ve bu proseslerdekullanılan alet/ekipmanların dizaynını doğru yapabilmek, toz kütlesi akışı, akışa karşı direnç, kekoluşturma potansiyeli ve yüzeylere yapışma kuvveti gibi özelliklerin iyi anlaşılmasını gerektirir. Buaraştırmada gıda tozlarının genel özellikleri ve günümüze kadar kullanılan bazı karakterizasyontekniklerinden bahsedilmiştir. Ayrıca, gıda tozları mühendisliği alanında yapılan çalışmaların ve partikülkarakterizasyonunun sağlayabileceği potansiyel faydalara değinilmiştir

Anahtar Kelimeler:

Gıda tozları, partikül karakterizasyonu, toz gıda üretimi

FOOD POWDERS: PROPERTIES AND CHARACTERIZATION

Characterization of physical, chemical and behavioral properties of food powders are necessary andneed to be done to better understand food powders, to improve production techniques used, to increaseproduction efficiency, to reduce the losses in the process line, to reduce the down-time for cleaningand frequency, and to design process equipment used in the food industry effectively. Due to thecomplex structure of powdered products produced from food materials, to obtain the desired properties andquality in the final product, it is necessary to control the properties such as size, shape, physico-chemicalstructure, dissolution, and particle cohesion. Better understanding of powder mass flow, resistance toflow, cake forming potential and adhesion strength onto the surfaces is required to reduce processingcosts and to design processes and equipment correctly. In this review, information about generalproperties of food powders and some characterization techniques are given. Additionally, potentialbenefits which can be derived from research in food powders engineering field and particle characterizationare discussed

Keywords:

Food powders, particle characterization, powdered food production,

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