Process and product stability by knowing the material (German article)
The influence of glass transition of amorphous food powders during fluid bed agglomeration.
Pulverized extracts from fruit and vegetables, plants or probiotics change their physical chemical properties depending on the ambient conditions. Based on material knowledge, precise settings can be selected in fluid bed processes to define particle properties and avoid production losses. (Article in German language)
- Authors: Dipl.-Ing. Katja Oppermann, Process Engineer, Process Technology Food, Feed & Fine Chemicals, Glatt Ingenieurtechnik GmbH and Thomas Wiese, LT Food Medien-Verlag GmbH
- originally published in the professional journal ‘food design’, issue 11.2020, LT Food Medien-Verlag GmbH
Further information on this topic and related topics can also be found in the following publications:
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Published article: ‘Shaken or Stirred – Agglomeration with fluidized bed technology’ PDF, English
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