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Items Tagged with 'freeman technology'

ARTICLES

Cakes – not always good!

May 29, 2014
Over 70% of materials in the food, chemical and pharmaceutical industries (from raw materials, additives and intermediates through to manufactured products) are supplied as relatively free-flowing powders, intended to be suitable for the manufacturing process or final application.
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Multi-facet characterization quantifies humidity’s impact on food powders

What you need to know when developing a moisture-control strategy
September 6, 2013
For many dry foodstuffs the ingress of even small quantities of water can compromise product performance. Granular foods — such as instant coffee, sugars and gravy granules — can all change, with the uptake of water, from relatively free-flowing, easily manageable powders to a far less desirable clumped or even solid mass. Knowing when — and to what extent — to control moisture depends in the first instance on understanding how a powder responds to humidity.
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