![](/assets/images/picto-drapeau-france-3a76576a5d60a512053b4612ab58dae5.png)
1. Characteristics of dehydrated products for food use
This first paragraph is devoted to defining the physico-chemical characteristics and contaminating microflora of food powders.
1.1 Physico-chemical characteristics
The physico-chemical characteristics of divided solids often determine the success of the decontamination stage. In fact, the thermal properties, size and shape of powder particles determine heat penetration during thermal treatment, and particle size must be taken into account when calculating treatment schedules in the case of contamination in the mass. In the case of peripheral contamination, powder particle size has no influence on microbial destruction. Powder porosity can also affect the effectiveness of a fumigation treatment: the longer the contact time between the powder and the gas, the...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference
This article is included in
Agrifood industry/sector ?
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Characteristics of dehydrated products for food use
Contacts Authors
Frédéric FINE – CTCPA [email protected]
Patrick GERVAIS – ENSBANA – University of Burgundy [email protected]
Some recent theses
Websites
- - Séminaire « Décontamination des poudres alimentaires : état de l'art et innovations technologiques » organisé le mai 2005 par le CTCPA. Les actes de congrès sont disponibles sur demande à [email protected]
- RAPHAEL (S.) - Les secrets des transferts...
Regulations
Hygiene regulations :
products of animal origin: regulations CE 852/2004 and CE 853/2004 ;
products of plant origin: decree of 05/28/1997.
Novel Food" regulations: EC regulation 258/97.
Microbiological criteria for dry products :
products...
Organizations
CTCPA – Centre technique de la conserve des produits alimentaires (Avignon) http://www.ctcpa.org/
ENSBANA – École nationale supérieure de biologie appliquée à la nutrition et à l'alimentation (Dijon) http://www.u-bourgogne.fr/ENSBANA/
Manufacturer – Suppliers – Distributors
(non-exhaustive list)
Abcar-DIC – Laboratory "Control of agro-industrial technologies" – université La Rochelle – Pôle Sciences et Technologies [email protected]
Hosokawa Micron pgarnier@hosokawamicron
LAGARDE Autoclaves [email protected]
...Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
![](/assets/images/logo-eti-286623ed91fa802ce039246e516e5852.png)
The Ultimate Scientific and Technical Reference