食品粉末颗粒间的相互作用及结块行为的研究进展

Research Progress on the Interactions Among Particles and Caking Behavior of Food Powder

粉体结块现象是食品工业中普遍存在的实际问题。针对食品粉体结块现象进行了综述,阐述了粉末颗粒间的相互作用,介绍了食品粉末结块的测试方法,分析了食品粉末结块动力学行为与结块控制方法,提出食品粉末结块研究中需要跟踪粉末颗粒间桥联的演变过程,并总结传热传质模型对食品粉末结块行为的重要作用,旨在为食品粉末结块的有效控制提供参考。

Powder caking is a common and practical problem in food industry.The phenomenon of powder caking was reviewed in the paper.The interaction among powder particles was expatiated.The dynamic behavior and the testing methods of caking in food powder were also analyzed.The bridging evolution process among the powder particles and the effect of heat and mass transfer model during the caking were summarized,which are aimed to provide theoretical direction for the control of caking in food powder.