RT Journal Article
SR Electronic
A1 Pogozhikh, Nickolay
A1 Pavliuk, Igor
A1 Foshchan, Andriy
A1 Vorontsova, Zhanna
T1 Usage of Microscopic Method to Analyze Dispersion of Food Powders
JF Acta Mechanica Slovaca
YR 2014
VO 18
IS 1
SP 76
OP 81
DO 10.21496/ams.2014.011
UL https://www.actamechanica.sk/artkey/ams-201401-0011.php
AB Affordable and balanced diet programmes gain popularity; hence major food manufacturers are interested in making inexpensive quality products. Very often, production of dietary foods requires nutritional powders with higher percentage of healthy ingridients. Therefore, the development of functional food powders is very perspective for the food industry. The variety of food powders allows their usage in production of different types of food. These food products are a source of biologically active substances such as vitamins, macro- and micronutrients. These elements are contained in an easily digestible form and in optimal proportions for the human body. However, a certain part of micronutrients is destroyed during the process of production of powders hence the partial loss of powders' nutritional value. Therefore, it is important to choose the optimal production of food powders that will allow to keep most important elements in place at an affordable price. For that reason, the main task of the production of food powders is to organize the most non-waste processing of raw resources and to keep intact food powders' constituent elements: vitamins, macro-and micronutrients, pectines for coloring, and other biologically active substances. Various methods of investigation of disperse systems provide a variety data for the control of food powders