Recent advances in processing food powders by using superfine grinding techniques: A review

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  • Wenjie Gao
    School of Ecological Technology and Engineering Shanghai Institute of Technology Shanghai China
  • Feng Chen
    Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina
  • Xi Wang
    Department of Food, Nutrition and Packaging Sciences Clemson University Clemson South Carolina
  • Qingran Meng
    Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai China

書誌事項

公開日
2020-06-22
権利情報
  • http://onlinelibrary.wiley.com/termsAndConditions#vor
DOI
  • 10.1111/1541-4337.12580
公開者
Wiley

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説明

<jats:title>Abstract</jats:title> <jats:p>Food powders are ubiquitous in people's daily life and food industry production with numerous advantages. With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products. Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review. This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high‐value utilization of food raw materials as well as the food design.</jats:p>

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