Abstract Poor powder reconstitution remains a challenge for the food and beverage industry – thus in the past decades there has been a considerable increase in the number of studies aiming to understand the mechanisms driving powder reconstitution. However many techniques used are inadequate to fully describe the entire reconstitution process. In the present publication, we introduce a novel approach to study wetting/sinking and dispersing of food powders, by using a standardized agitated vessel equipped with a video camera to record the powder sinking time and an in situ particle size distribution measurements to characterize lump formation and dispersion, directly in the agitated vessel. Whole and skim milk powders are reconstituted under various combinations of temperature and agitation rate in order to construct “limiting regimes maps”, in order to elucidate the mechanisms of reconstitution at various combinations of these parameters.

中文翻译：

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使用 FBRM 技术和视频记录跟踪粉末团块的形成和分散

摘要 较差的粉末重构仍然是食品和饮料行业面临的挑战——因此，在过去的几十年中，旨在了解推动粉末重构的机制的研究数量显着增加。然而，使用的许多技术不足以完全描述整个重建过程。在本出版物中，我们介绍了一种研究食品粉末润湿/下沉和分散的新方法，通过使用配备摄像机的标准化搅拌容器记录粉末下沉时间和原位粒度分布测量来表征团块形成和分散，直接在搅拌容器中。全脂和脱脂奶粉在各种温度和搅拌速度组合下重构，以构建“极限状态图”，