| Abstract: | The intention of this work presented is to introduce new processing principles for the crystallization of watery or fatty phases in food systems, and in particular to quantify the process — microstructure — product quality relationships for such food systems. The crystallization processes demonstrated in detail are high shear crystallization (i), spray crystallization (ii) and spray powder based seed crystallization (iii). Crystalline, semi-crystalline and/or amorphous structures were analysed by calorimetric, mechanical/rheological and microscopical methods. Quality aspects of the final food products, which are related to the structure of the crystalline and/or amorphous components, were investigated additionally.This revised version was published online in November 2005 with corrections to the Cover Date. |
