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Food powder (also called powdery food) is the most common format of dried solid food material that meets specific quality standards, such as moisture content, particle size, and particular

morphology Morphology, from the Greek and meaning "study of shape", may refer to: Disciplines *Morphology (archaeology), study of the shapes or forms of artifacts *Morphology (astronomy), study of the shape of astronomical objects such as nebulae, galaxies, ...

. Common powdery food products include milk powder, tea powder, cocoa powder, coffee powder, soybean flour, wheat flour, and chili powder. Powders are

particulate Particulate matter (PM) or particulates are microscopic particles of solid or liquid matter suspended in the air. An ''aerosol'' is a mixture of particulates and air, as opposed to the particulate matter alone, though it is sometimes define ...

discrete

solid Solid is a state of matter where molecules are closely packed and can not slide past each other. Solids resist compression, expansion, or external forces that would alter its shape, with the degree to which they are resisted dependent upon the ...

particle In the physical sciences, a particle (or corpuscle in older texts) is a small localized object which can be described by several physical or chemical properties, such as volume, density, or mass. They vary greatly in size or quantity, from s ...

s of

size Size in general is the Magnitude (mathematics), magnitude or dimensions of a thing. More specifically, ''geometrical size'' (or ''spatial size'') can refer to three geometrical measures: length, area, or volume. Length can be generalized ...

ranging from nanometres to millimetres that generally flow freely when shaken or tilted. The bulk powder properties are the combined effect of particle properties by the conversion of food products in solid state into powdery form for ease of use, processing and keeping quality. Various terms are used to indicate the particulate solids in bulk, such as powder, granules,

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

and

dust Dust is made of particle size, fine particles of solid matter. On Earth, it generally consists of particles in the atmosphere that come from various sources such as soil lifted by wind (an aeolian processes, aeolian process), Types of volcan ...

, though all these materials can be treated under powder category. These common terminologies are based on the size or the source of the materials. The particle size, distribution,

shape A shape is a graphics, graphical representation of an object's form or its external boundary, outline, or external Surface (mathematics), surface. It is distinct from other object properties, such as color, Surface texture, texture, or material ...

and

surface A surface, as the term is most generally used, is the outermost or uppermost layer of a physical object or space. It is the portion or region of the object that can first be perceived by an observer using the senses of sight and touch, and is ...

characteristics and the

density Density (volumetric mass density or specific mass) is the ratio of a substance's mass to its volume. The symbol most often used for density is ''ρ'' (the lower case Greek letter rho), although the Latin letter ''D'' (or ''d'') can also be u ...

of the powders are highly variable and depend on both the characteristics of the

raw material A raw material, also known as a feedstock, unprocessed material, or primary commodity, is a basic material that is used to produce goods, finished goods, energy, or intermediate materials/Intermediate goods that are feedstock for future finished ...

s and processing conditions during their formations. These

parameter A parameter (), generally, is any characteristic that can help in defining or classifying a particular system (meaning an event, project, object, situation, etc.). That is, a parameter is an element of a system that is useful, or critical, when ...

s contribute to the functional properties of powders, including flowability, packaging

, ease of handling, dust forming, mixing,

compressibility In thermodynamics and fluid mechanics, the compressibility (also known as the coefficient of compressibility or, if the temperature is held constant, the isothermal compressibility) is a measure of the instantaneous relative volume change of a f ...

and surface activity.

Characteristics

Microstructure

Food powder may be

amorphous In condensed matter physics and materials science, an amorphous solid (or non-crystalline solid) is a solid that lacks the long-range order that is a characteristic of a crystal. The terms "glass" and "glassy solid" are sometimes used synonymousl ...

crystal A crystal or crystalline solid is a solid material whose constituents (such as atoms, molecules, or ions) are arranged in a highly ordered microscopic structure, forming a crystal lattice that extends in all directions. In addition, macros ...

line in their

molecular A molecule is a group of two or more atoms that are held together by attractive forces known as chemical bonds; depending on context, the term may or may not include ions that satisfy this criterion. In quantum physics, organic chemistry, ...

level structure. Depending on the process applied, the powders can be produced in either of these forms. Powders in crystalline state possess defined molecular alignment in the long-range order, while amorphous state is disordered, more open and

porous Porosity or void fraction is a measure of the void (i.e. "empty") spaces in a material, and is a fraction of the volume of voids over the total volume, between 0 and 1, or as a percentage between 0% and 100%. Strictly speaking, some tests measure ...

. Common powders found in crystalline states are

salts In chemistry, a salt or ionic compound is a chemical compound consisting of an assembly of positively charged ions ( cations) and negatively charged ions (anions), which results in a compound with no net electric charge (electrically neutral). ...

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

s and

organic acid An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are re ...

s. Meanwhile, many food products such as

dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...

powders,

fruit In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propaga ...

and

vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...

powders,

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

powders and hydrolysed protein powders are normally in amorphous state. The properties of food powders including their functionality and their stability are highly dependent on these structures. Many of the desired and important properties of the food materials can be achieved by altering these structures.

Powder surface composition and total surface area

Powder is a particulated food with a large

interfacial area The contact angle (symbol ) is the angle between a liquid surface and a solid surface where they meet. More specifically, it is the angle between the surface tangent on the liquid–vapor interface and the tangent on the solid–liquid interfac ...

. Food is a

composite Composite or compositing may refer to: Materials * Composite material, a material that is made from several different substances ** Metal matrix composite, composed of metal and other parts ** Cermet, a composite of ceramic and metallic material ...

mixture In chemistry, a mixture is a material made up of two or more different chemical substances which can be separated by physical method. It is an impure substance made up of 2 or more elements or compounds mechanically mixed together in any proporti ...

of mainly

protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...

carbohydrate A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' ...

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

and

mineral In geology and mineralogy, a mineral or mineral species is, broadly speaking, a solid substance with a fairly well-defined chemical composition and a specific crystal structure that occurs naturally in pure form.John P. Rafferty, ed. (2011): Mi ...

s. These components can absorb water molecules in their active hydration sites. The amount and rate of water adsorption depends on the bulk and particles’ surface composition, total particle surface area (

particle size Particle size is a notion introduced for comparing dimensions of solid particles ('' flecks''), liquid particles ('' droplets''), or gaseous particles ('' bubbles''). The notion of particle size applies to particles in colloids, in ecology, in ...

), internal

porosity Porosity or void fraction is a measure of the void (i.e. "empty") spaces in a material, and is a fraction of the volume of voids over the total volume, between 0 and 1, or as a percentage between 0% and 100%. Strictly speaking, some tests measure ...

and molecular structure. As the particulated foods (powders) have a larger surface area and broken chemical structure at the

interface Interface or interfacing may refer to: Academic journals * ''Interface'' (journal), by the Electrochemical Society * '' Interface, Journal of Applied Linguistics'', now merged with ''ITL International Journal of Applied Linguistics'' * '' Inter ...

compared with the bulk food, water hydration rate and absolute hydration capacity is larger than in the bulk material of same species. Powder also has a composite surface with various sized capillaries and

geometrical Geometry (; ) is a branch of mathematics concerned with properties of space such as the distance, shape, size, and relative position of figures. Geometry is, along with arithmetic, one of the oldest branches of mathematics. A mathematician w ...

pattern A pattern is a regularity in the world, in human-made design, or in abstract ideas. As such, the elements of a pattern repeat in a predictable manner. A geometric pattern is a kind of pattern formed of geometric shapes and typically repeated l ...

s which results in slow penetration of water. Powders with a high amount of low

molecular weight A molecule is a group of two or more atoms that are held together by Force, attractive forces known as chemical bonds; depending on context, the term may or may not include ions that satisfy this criterion. In quantum physics, organic chemi ...

carbohydrates or protein are

hygroscopic Hygroscopy is the phenomenon of attracting and holding water molecules via either absorption (chemistry), absorption or adsorption from the surrounding Natural environment, environment, which is usually at normal or room temperature. If water mol ...

(uptake moisture quickly), thus dissolve with ease. Crystalline powders are slow to dissolve because the dissolution needs to progress from outside to inside as the water molecules cannot penetrate quickly due to the tight molecular structure of crystals.

Formation

In many processing situations, the powder forms are essential, such as in mixing and dissolution. Powder particles are created from bulk solid materials by dehydration and grinding.

Dehydration

Drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consider ...

(dehydrating) is one of the oldest and easiest methods of

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that in ...

Dehydration In physiology, dehydration is a lack of total body water that disrupts metabolic processes. It occurs when free water loss exceeds intake, often resulting from excessive sweating, health conditions, or inadequate consumption of water. Mild deh ...

is the process of removing water or moisture from a food product by heating at right temperature as well as containing air movement and dry air to absorb and carry the released moisture away. Reducing the

moisture content Water content or moisture content is the quantity of water contained in a material, such as soil (called ''soil moisture''), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed ...

of food prevents the growth of

microorganism A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen ...

s such as

bacteria Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micr ...

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

and

mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...

s and slows down enzymatic reactions that take place within food. The combination of these events helps to prevent spoilage in dried food. The foods can be dried using several methods either in the

sun The Sun is the star at the centre of the Solar System. It is a massive, nearly perfect sphere of hot plasma, heated to incandescence by nuclear fusion reactions in its core, radiating the energy from its surface mainly as visible light a ...

oven upA double oven A ceramic oven An oven is a tool that is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been use ...

or even

food dehydrator Tomato slices ready to be dried in a convection-type food dehydrator. In this model, multiple trays can be stacked on top of each other and warm air flows around the food. A food dehydrator is a device that removes moisture from food to aid in i ...

. However, sun dried method requires warm days of 29.4 °C or higher, low

humidity Humidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the human eye. Humidity indicates the likelihood for precipitation (meteorology), precipitation, dew, or fog t ...

and

insect control Pest control is the regulation or management of a species defined as a pest (organism), pest; such as any animal, plant or fungus that impacts adversely on human activities or environment. The human response depends on the importance of the da ...

while oven-baked is less efficient as it may destroy the

nutrient A nutrient is a substance used by an organism to survive, grow and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi and protists. Nutrients can be incorporated into cells for metabolic purposes or excret ...

s of the food. It is recommended to use electric hot air food dehydrator which is simple and easy to

design A design is the concept or proposal for an object, process, or system. The word ''design'' refers to something that is or has been intentionally created by a thinking agent, and is sometimes used to refer to the inherent nature of something ...

, construct and maintain. In fact, it is very affordable and has been reported to retain most of the nutritional properties of food if dry using appropriate drying conditions.

Grinding

Grinding is the process of breaking solid food items into smaller particles including powders by using

food processor A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food ...

References

{{reflist Food science