Food powder represents a large portion of the total processed food in the world. There are several reasons for this, such as low weight; storage, transportation and use facilities; various applications; relatively high stability; and the possibility of high levels of production. Most of the Crystal Powder Flour has a low moisture content, thus reducing the rate of decline in quality. Therefore, this powder can be stored for a longer time than other forms of products. PT. Graha Dwi Mitra Mandiri Selling Powdered Flour Food crystals are used in everyday life in many ways and offer technological solutions to food production problems.
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The natural origins of food powder, diversity in chemical composition, raw material variability, heterogeneity of native structures, and physicochemical reactivity under hydrothermal pressure contribute to the complexity in their behavior. As food powder production increases, it's time to use a new methodology to get a detailed understanding of these powders and their functional properties. More and more interesting methods have been used to characterize powder surfaces; others are under development (pharmaceuticals, cosmetics, etc.). To date, the main problem faced by researchers and producers is the lack of a major source of information that provides practical knowledge that only focuses on the surface of food powder.
