Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size

Powder Technology

Volumn 264, Issue , 2014, Pages 184-189

  Ben Abdelaziz, I ^a,b   Sahli, A ^b   Bornaz, S ^b   Scher, J ^a   Gaiani, C ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

Author keywords

Cocoa powdered beverage; Dry mixing; Rehydration; Sugar; Wettability

Indexed keywords

POWDERS; SUGARS; TECHNOLOGY; WETTING;

COCOA POWDER; COMPLEMENTARY TOOLS; DYNAMIC METHOD; FUNCTIONAL PROPERTIES; MILK POWDER; REHYDRATION; STATIC METHOD;

COCOA;

LACTOSE; SUCROSE; SUGAR;

ARTICLE; CACAO; CHEMICAL PROCEDURES; CONTROLLED STUDY; DISPERSION; DYNAMIC METHOD; INDUSTRY; KINETICS; PARTICLE SIZE; POWDER; PROCEDURES; REHYDRATION PROCESS; STATIC METHOD; TEMPERATURE;

EID: 84902508015     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2014.05.031     Document Type: Article

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