Recent advances in processing food powders by using superfine grinding techniques: A review

Abstract

Food powders are ubiquitous in people's daily life and food industry production with numerous advantages. With the increasing use of food powder in the world, it is increasingly important to understand the processing methods of food powder and the changes in physicochemical properties after processing in order to control the processing conditions and the quality of final products. Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential challenges, promising opportunities, and perspectives of this technology are covered in the review. This review will provide theoretical foundation and guideline for superfine food powder processing, which can provide new approaches and ideas for the high‐value utilization of food raw materials as well as the food design.

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

“…Since chemical fungicides have significant environmental impacts and, moreover, are becoming less effective, the use of wheat straw vinegar seems to be a more effective, low-cost, and natural solution [21]. The results of Gao et al (2020) [21] showed that the application of wheat straw vinegar, diluted 200-fold, significantly decreased the wheat infection rate and deoxynivalenol content by 66% and 69%, respectively. This natural fungicide, given its effectiveness, seems to be very interesting since it is an eco-friendly product that may additionally increase farmers' income by reducing the fungicide costs [21].…”

“…The wheat milling process significantly affects flour quality and bread characteristics [25][26][27]. For this reason, the correct management of this unit operation is essential to obtain final products with suitable characteristics [25][26][27].…”

“…The wheat milling process significantly affects flour quality and bread characteristics [25][26][27]. For this reason, the correct management of this unit operation is essential to obtain final products with suitable characteristics [25][26][27]. In this direction, for optimal conservation of wheat kernels during storage, in the post-harvesting phase, it is necessary to reduce significantly the moisture to a very low content (lower than 10%) [28].…”

Molienda De Zanahoria: Una Estrategia Para Producir Alimentos Con Valor Agregado

“…P n =P i -P finos (6) %R=P f / P n (7) Donde: P i es el peso inicial de la zanahoria con un diámetro de 5 cm, P finos es el peso de la zanahoria molida con un tamaño menor a 0,5 cm, y P f es el peso final de la zanahoria molida con un tamaño igual a 0,5 cm. Finalmente, el rendimiento y el coeficiente de molienda (∑) del molino de martillos se determinaron mediante las ecuaciones 8 y 9, respectivamente.…”

Milling method affects the physical properties of black bean flour

“…The effectiveness of a mill is determined by its ability to apply sufficient force to fracture or cut the seed into small particles. Within each mill type, there are variations in how forces are applied to the grain (Gao et al., 2020).…”