Caking of onion powder
- 28 June 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (2) , 157-160
- https://doi.org/10.1111/j.1365-2621.1969.tb01509.x
Abstract
Summary. Caking of onion powders during storage reduces their commercial value. the addition of anti‐caking agents at several moisture levels was investigated. Low storage temperature, moisture content of less than 4% in the powder and some of the anti‐caking agents tested prevented caking of onion powders for prolonged periods.Keywords
This publication has 4 references indexed in Scilit:
- Flow Conditioning Anticaking AgentsIndustrial & Engineering Chemistry, 1959
- The Flow Properties of Powders Under Humid ConditionsJournal of Pharmacy and Pharmacology, 1958
- THE FLOW PROPERTIES OF STARCH POWDERS AND MIXTURESJournal of Pharmacy and Pharmacology, 1958
- The caking of granular fertilizers: An investigation on a laboratory scaleJournal of the Science of Food and Agriculture, 1957