Characterization of agglomeration process as a function of moisture content using a model food powder

Journal of Texture Studies

Volumn 37, Issue 1, 2006, Pages 35-48

  Mukherjee, S ^a   Bhattacharya, S ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Agglomeration; Compaction; Hausner ratio; Powder rheology; Rice flour

Indexed keywords

EID: 33645147506     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2006.00037.x     Document Type: Article

References (18)

1. AOAC. 1980. Official Methods of Analysis, 13th Ed., Association of Official Analytical Chemists. Washington, DC.
2. BERTO, M.I., GRATAO, A.C.A., VITALI, A.A. and SILVEIRA JR., V. 2003. Rheology of sucrose-CMC model solution. J. Texture Studies 34, 391-400.
3. BHATTACHARYA, S., BHATTACHARYA, S. and NARASIMHA, H.V. 1999. Uniaxial compressibility of blackgram doughs blended with cereal flours. J. Texture Studies 30, 659-675.
4. HOGEKAMP, S., SCHUBERT, H. and WOLF, S. 1996. Steam jet agglomeration of water soluble material. Powder Technol. 86, 49-57.
5. MALAVE, J., BARBOSA-CANOVAS, G.V. and PELEG, M. 1985. Comparison of the compaction characteristics of selected food powders by vibration, tapping and mechanical compression. J. Food Sci. 50, 1473-1476.
6. MOREYRA, R. and PELEG, M. 1980. Compressive deformation patterns of selected food powders. J. Food Sci. 45, 864-868.
7. MOREYRA, R. and PELEG, M. 1981. Effect of equilibrium water activity on the bulk properties of selected food powders. J. Food Sci. 46, 1918-1922.
8. PELEG, M. 1983. Physical properties of food powders. In Physical Properties of Foods (M. Peleg and E.B. Bagley, eds.) pp. 293-323, AVI Publishing Company, New York, NY.
9. PELEG, M., MANNHEIM, C.H. and PASSY, N. 1973. Flow properties of some food powders. J. Food Sci. 38, 959-964.
10. SCHMITT, H. 1995. Agglomeration and lecithination. Food Technol. 30, 6.
11. SCHUBERT, H. 1981. Principles of agglomeration. Eng. Int. Chem. 21, 363-377.
12. SCHUBERT, H. 1987. Food particle technology. Part I: Properties of particles and particulate food systems. J. Food Eng. 6, 1-32.
13. SCHUCHMANN, H. 1995. Production of instant foods by jet agglomeration. Food Control 6, 95-100.
14. SCHUCHMANN, H., HOGEKAMP, S. and SCHUBERT, H. 1993. Jet agglomeration process for instant foods. Trends Food Sci. Tech. 4, 179-183.
15. SCOVILLE, E. and PELEG, M. 1981. Evaluation of the effects of liquid bridges on the bulk properties of model powders. J. Food Sci. 46, 174-177.
16. SNOW, R.H. 1999. Size reduction and size enlargement. In Perry's Chemical Engineering Handbook, 7th Ed. (R.H. Perry ed.) pp. 20-56-20-89, McGraw Co., New York, NY.
17. YAN, H. and BARBOSA-CANOVAS, G.V. 2001a. Density changes in selected agglomerated food powders due to high hydrostatic pressure. Lebensm. Wiss. Technol. 34, 495-501.
18. YAN, H. and BARBOSA-CANOVAS, G.V. 2001b. Attrition evaluation for selected agglomerated food powders: The effect of agglomerate size and water activity. J. Food Process Eng. 24, 37-49.