Size Reduction

Authored by: Constantina Tzia , Virginia Giannou

Food Engineering Handbook

Print publication date:  November  2014
Online publication date:  November  2014

Print ISBN: 9781482261660
eBook ISBN: 9781482261684
Adobe ISBN:

10.1201/b17803-3

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Abstract

Size reduction is the unit operation in which the average size of solid or liquid food material is reduced by the application of shearing (grinding, compression, or impact) forces. Depending on the material, the size reduction operation is called “grinding or cutting” in the case of solid food particles, or “emulsification, homogenization or atomization” in the case of immiscible liquid globules (oil globules in water).

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