New study reveals dispersal distances of five major food powders

A new study published in the Journal of Food Engineering analyzes the dispersal characteristics of five major food powders to prevent unintentional allergen cross-contact during processing. Researchers examined skim milk, infant formula, wheat flour, buckwheat flour, and soybean flour in a controlled drop-dispersal experiment.

In the experiment, 50 grams of each powder were dropped from a height of 1.2 meters, and their spread was monitored for five minutes. Skim milk and buckwheat flour dispersed the furthest, followed by infant formula, wheat flour, and soybean flour. Notably, soybean flour showed minimal redispersion and limited lateral spread, suggesting a lower risk of cross-contact.

Laser visualization revealed that powders such as skim milk, buckwheat, infant formula, and wheat flour rose after settling and formed particle clouds that diffused across the experimental area. The findings indicate that adding powders from lower heights and understanding dispersibility can reduce the airborne spread of allergenic particles.

The study also found that powder properties, including particle size and density, correlate with dispersal distance, providing a predictive tool for hygienic control. These insights offer actionable guidance for food manufacturers, operations managers, and engineers to minimize allergen cross-contact in production environments and improve overall food safety practices.