Selection of operational parameters for the production of instant soy protein isolate by pulsed fluid bed agglomeration

Powder Technology

Volumn 203, Issue 3, 2010, Pages 565-573

  Dacanal, G C ^a   Menegalli, F C ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Agglomeration; Fluid bed; Food powder; Instant properties; Soy protein isolate

Indexed keywords

AGGLOMERATED PARTICLES; AIR PRESSURES; AIR PULSATION; BINDER CONCENTRATION; CENTRAL COMPOSITE DESIGNS; COHESIVE POWDER; FEED FLOW RATE; FLOWABILITY; FLUID BED; FLUID BED AGGLOMERATION; FLUID-BEDS; FOOD POWDERS; INDEPENDENT VARIABLES; INSTANT PROPERTIES; IRREGULAR SHAPE; LIQUID BINDERS; MALTODEXTRINS; MEAN PARTICLE DIAMETER; MOISTURE CONTENTS; OPERATIONAL CONDITIONS; OPERATIONAL PARAMETERS; PROCESS YIELD; PRODUCT MOISTURE; SOY PROTEIN ISOLATES; SURFACE RESPONSE ANALYSIS; WETTING TIME;

AGGLOMERATION; ATMOSPHERIC PRESSURE; BINDERS; FLUIDS; MOISTURE; OPTIMIZATION; PROTEINS;

FLUIDIZATION;

MALTODEXTRIN; SOYBEAN PROTEIN;

ARTICLE; ATMOSPHERIC PRESSURE; CRYSTALLIZATION; FLOW RATE; FLUIDIZATION; FLUIDIZED BED; MOISTURE; MORPHOLOGY; POROSITY; PROCESS OPTIMIZATION; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TEMPERATURE; VISCOSITY; WETTABILITY;

EID: 77955846412     PISSN: 00325910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.powtec.2010.06.023     Document Type: Article

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