Agglomeration of a model food powder

Sudeep, Ghosal (2008) Agglomeration of a model food powder. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The importance of powdery food material lies in its widespread use in a number of industries. Certain specific properties of powders are expected for their applications that include easy flow and convenience in use for high speed processing machineries. The present investigation deals with the use of a model food powder like corn starch to understand the behaviour of powder in general by using different liquid binders like water, and dispersions of maltodextrin and gum Arabic. The various properties of powder were determined to have an understanding of the behaviour of the particulate foods in relation to physical, functional and compaction characteristics. These properties vary widely with the quantity of liquid binders, of which density exhibits a decreasing trend with an increase in moisture content. The different concentration of gum and maltodextrin (1-5%) also affected the powder behaviour indices like wettability and sinkability. The conclusions that are derived from the present study are that the characteristics of powders are markedly affected by liquid binders and scope exists to use these findings in developing agglomerated products like free flowing beverage and soup mixes, instant cereal/pulse granules and similar products.
Uncontrolled Keywords:	Powdery food materials Food powders agglomeration additives
Subjects:	600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2008 06:26
Last Modified:	28 Dec 2011 10:06
URI:	http://ir.cftri.res.in/id/eprint/8840

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