Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 222-228

  Ghosal, Sudeep ^a   Indira, T N ^a   Bhattacharya, Suvendu ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Agglomeration; Compaction; Corn starch; Microstructure; Powder rheology

Indexed keywords

AGGLOMERATED PARTICLES; CORN STARCH; ELECTRON MICROGRAPH; FOOD POWDERS; FUNCTIONAL PROPERTIES; GUM ARABIC; LIQUID BINDERS; MALTODEXTRINS; MODEL SYSTEM; ON FLOW; PARTICULATE FOODS; RHEOLOGICAL BEHAVIORS; SHAPE AND SIZE; YOUNG'S MODULUS;

ADHESIVES; AGGLOMERATION; BINDERS; COMPACTION; COMPRESSION TESTING; ELASTICITY; LIQUIDS; MICROSTRUCTURE; PLASTICITY; RHEOLOGY; STARCH; VISCOSITY;

POWDERS;

ACACIA SENEGAL; ZEA MAYS;

EID: 70349437196     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.016     Document Type: Article

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