Compaction of food powders: the influence of material properties and process parameters on product structure, strength, and dissolution
first_published_at:Aug. 10, 2017, midnight / date_published:Aug. 10, 2017
Papers
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10/08/2017 -
by
W. Robert Mitchell,
Laurent Forny,
Tim Althaus,
Daniel Dopfer,
Gerhard Niederreiter,
Stefan Palzer
Throughout the pressure agglomeration of food powders, achieving control over final product properties remains challenging due to the intricate behaviors of the materials involved. This study aims to enhance the …
