Measurement of attrition of agglomerated cocoa beverage powders: A comparison of friabilator and vibration tests

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 101-108

  Gerhards, Ch ^a   Kaell, Ch ^b   Schubert, H ^b  

^a ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

^b UNIVERSITY OF KARLSRUHE   (Germany)

Author keywords

Agglomerates; Attrition; Cocoa beverages; Food powders; Granular strength

Indexed keywords

AGGLOMERATION; COMPOSITION; DUST; GRANULAR MATERIALS; POWDERS; ROTATION; STRENGTH OF MATERIALS; VIBRATIONS (MECHANICAL);

AGGLOMERATES; ATTRITION; COCOA BEVERAGES; FOOD POWDERS; GRANULAR STRENGTH;

BEVERAGES;

THEOBROMA CACAO;

EID: 2342624619     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.002     Document Type: Article

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