Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration

Journal of Food Engineering

Volumn 97, Issue 3, 2010, Pages 283-291

  Vissotto, F Z ^a   Jorge, L C ^a   Makita, G T ^a   Rodrigues, M I ^b   Menegalli, F C ^b  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cocoa beverage powder; Insolubility; Powder; Steam agglomeration; Wet granulation; Wettability

Indexed keywords

AGGLOMERATOR; COCOA BEVERAGE POWDER; COMMERCIAL PRODUCTS; FEED-RATES; GRANULOMETRIES; INSOLUBILITY; MEAN PARTICLE DIAMETER; PILOT SCALE; PROCESS PARAMETERS; PROCESS VARIABLES; PRODUCT MOISTURE; WET GRANULATION; WETTABILITY;

AGGLOMERATION; GRANULATION; MOISTURE; PARTICLES (PARTICULATE MATTER); STEAM; SUGAR (SUCROSE); SUGARS; VAPOR PRESSURE;

BEVERAGES;

THEOBROMA CACAO;

EID: 72049113329     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.10.013     Document Type: Article

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