title: Advances in food powder agglomeration engineering.
abstract: Food powders are used in everyday life in many ways and offer technological solutions to the problem of food production. The natural origin of food powders, diversity in their chemical composition, variability of the raw materials, heterogeneity of the native structures, and physicochemical reactivity under hydrothermal stresses contribute to the complexity in their behavior. Food powder agglomeration has recently been considered according to a multiscale approach, which is followed in the chapter layout: (i) at the particle scale, by a presentation of particle properties and surface reactivity in connection with the agglomeration mechanisms, (ii) at the mechanisms scale, by describing the structuration dynamics of agglomerates, (iii) at the process scale, by a presentation of agglomeration technologies and sensors and by studying the stress transmission mode in the powder bed, and finally (iv) by an integration of the acquired knowledge, thanks to a dimensional analysis carried out at each scale.
authors.affiliation: Montpellier SupAgro, UMR 1208 IATE, Montpellier, France. cuq@supagro.inra.fr
authors.forename: B
authors.initials: B
authors.lastname: Cuq
authors.forename: C
authors.initials: C
authors.lastname: Gaiani
authors.forename: C
authors.initials: C
authors.lastname: Turchiuli
authors.forename: L
authors.initials: L
authors.lastname: Galet
authors.forename: J
authors.initials: J
authors.lastname: Scher
authors.forename: R
authors.initials: R
authors.lastname: Jeantet
authors.forename: S
authors.initials: S
authors.lastname: Mandato
authors.forename: J
authors.initials: J
authors.lastname: Petit
authors.forename: I
authors.initials: I
authors.lastname: Murrieta-Pazos
authors.forename: A
authors.initials: A
authors.lastname: Barkouti
authors.forename: P
authors.initials: P
authors.lastname: Schuck
authors.forename: E
authors.initials: E
authors.lastname: Rondet
authors.forename: M
authors.initials: M
authors.lastname: Delalonde
authors.forename: E
authors.initials: E
authors.lastname: Dumoulin
authors.forename: G
authors.initials: G
authors.lastname: Delaplace
authors.forename: T
authors.initials: T
authors.lastname: Ruiz
mesh_terms: D000371:Agglutination; D055598:Chemical Phenomena; D005524:Food Technology / Q000295:instrumentation / Q000639:trends*; D057141:Food, Preserved / Q000032:analysis*; D044367:Phase Transition; D011208:Powders / Q000737:chemistry; D012212:Rheology; D012996:Solutions; D013499:Surface Properties
chemical_list: D011208:Powders; D012996:Solutions