Food powder processing caking

Solvent Crystallization. Two processes, one utilizing acetone (Armour) and the other employing methanol (Emery), are well known. Using the latter, fatty acid is dissolved in 90 percent aqueous methanol in a 1 2 acid/ solvent ratio by the application of heat. The resulting solution is then cooled to H 5°C in a multi-tubular crystallization chamber equipped with scrapers for efficient heat transfer. The crystallized fatty acids are removed by filtration. The filter cake is melted and stripped of any residual solvent to yield the refined stearin fraction, and then the liquid stearin is converted to flakes or powder by a variety of processes, for example, chill roller, and the like. The mother liquor from the filtration is stripped to obtain the olein fraction. The separated stearin and olein fractions have a variety of commercial applications in both the chemical and food processing industries. 

Hamano, M. and Sugimoto, H. 1978. Water sorption, reduction of caking and improvement of freeflowingness of powdered soy sauce and miso. J. Food Process. Pres. 2, 185-196. 

An attempt to digest the associated fiber of coconut cake was made by using T. viride cellulase preparation, Meicelase. Two kinds of coconut cake from the Central Food Technological Research Institute, India were used as samples, namely brown and white materials which had been obtained in the form of a fine powder through an expeller-press and Krauss-Muffei processes, respectively. When the brown coconut cake was incubated with 0.5% Meicelase P solution at a concentration of 5% in a reaction mixture at 40°C., nearly 80% of the initial fiber was decomposed in 48 hr. Furthermore, it was found that more than 50% (more... 

Lecithins are used in a great variety of processed foods such as bread, cakes and biscuits, chocolate, sugar confectionery products, cocoa powder, coffee whiteners, dried milk products and baby foods. 

Processed foods are often colloidal systems such as suspensions, emulsions and foams [1]. Examples of food emulsions, which are the most commonly used products, are milk, cream, butter, ice cream, margarine, mayonnaise and salad dressings. Emulsions are also prepared as an intermediate step in many food processing items, e.g. powdered toppings, coffee whiteners and cake mixes. These systems are dried emulsions that are re-formed into the emulsion state by the consumer. 

Particles in gas streams vary so widely in terms of size, density, shape, stickiness, friability, erosiveness, surface charge, and other characteristics that no one method of separation, and not one type of separator, is suitable for processing the entire spectrum of materials. Thus the separation equipment must be capable of processing a very wide variety of material—from pellets to sub-micron powders, from hard minerals, like garnet sand, to soft food products like rolled oats. Some of these materials are very free-flowing, others tend to compact or cake. The products and types of particles shown in Figs. 1.2.1 and 1.2.2 are rather typical of the myriad of substances that can, and have been, successfully conveyed and subsequently classified or separated in modern separation equipment, including cyclones, bag filters and electrofilters. 

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