ABSTRACT
Sizes of food range from large particles to granules to very fine powdery particles. Particle size modulation, namely reduction, enlargement and shaping, is an important operation in food processing. Production of definite shape and size of particles is very common in processing fruits and vegetables, while production of irregular shape with assorted size particle is a self-controlled phenomenon in a normal comminution process. Reduction in size is not only confined to solids but also involves dispersion of one liquid phase into other in the emulsification or homogenization process. Size reduction process is an energy-intensive process. Large chunk of energy is spent in the size reduction process, with the liberation of energy after the product is formed. Size enlargement or agglomeration of particles is a long practiced method in food processing for improving the physical properties. Reduction in size of particles is closely connected with the internal structure of the materials and the process applied.
