Food Powders: Physical Properties, Processing, and Functionality

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Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder (2012, methodology): “…carried out by stacking and vibrating the sieves in ascending order of mesh sizes of 35, 45, 60 and 80 (American Society for Testing and Materials, ASTM) to obtain particle sizes of 500, 350, 250 and 180 lm (International Standard for Organization, ISO), respectively (Barbosa-Canovas et al., 2005).”
Formation, stability and properties of multilayer emulsions for application in the food industry. (2006, methodology): “This microencapsulation process is normally carried out by evaporating the majority of water from the emulsion using a suitable dehydration method, such as spray drying or freeze drying [95].”