Agglomeration of Food Powder and Applications
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9324/
CRCFSN-01-11 |
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| Title |
Agglomeration of Food Powder and
Applications
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| Creator |
Dhanalakshmi, K.
Ghosal, S. Bhattacharya, S. |
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| Subject |
14 Physical properties
05 Processing and Engineering |
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| Description |
Agglomeration has many applications in food processing and major applications include easy flow table salt, dispersible
milk powder and soup mix, instant chocolate mix, beverage powder, compacted cubes for nutritional-intervention program,
health bars using expanded/puffed cereals, etc. The main purpose of agglomeration is to improve certain physical properties
of food powders such as bulk density, flowability, dispersability, and stability. Agglomerated products are easy to use by the
consumers and hence are preferred over the traditional non-agglomerated products that are usually non-flowable in nature.
The properties of food agglomerates and the process of agglomeration like employing pressure, extrusion, rewetting, spraybed
drying, steam jet, heat/sintering, and binders have been reviewed. The physical and instant properties of agglomerated
food products have also been discussed.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9324/1/CRC_Rev_in_Food_Sci_Nutr_Volume_51%2C_Issue_5%2C_April_2011%2C_pages_432-441.pdf
Dhanalakshmi, K. and Ghosal, S. and Bhattacharya, S. (2011) Agglomeration of Food Powder and Applications. Critical Reviews in Food Science and Nutrition, 51. 432-441 . |
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