Construct · 1 fields · 1 citations

caking: a standalone construct

One name. One construct. A landmark on the map.

● anchor · a standalone construct Nearest construct by meaning·not indexed

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Food physics

the transformation of free-flowing amorphous food powder into lumps or a solid mass through moisture-driven plasticization and interparticle bridging.

In food physics, caking refers to the transformation of free-flowing amorphous food powder into lumps or a solid mass through moisture-driven plasticization and interparticle bridging. This meaning comes from Aguilera (1995) in Trends in Food Science & Technology.[1]

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Nearby constructs

mass3 fields · 9 citationsjingle · one word, three constructs plasticization1 fields · 1 citationsanchor · a standalone construct transformation5 fields · 5 citationsjingle · one word, five constructs

References

Aguilera, J., del Valle, J., & Karel, M. (1995). Caking phenomena in amorphous food powders. Trends in Food Science & Technology, 6(5), 149-155. https://doi.org/10.1016/s0924-2244(00)89023-8

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