Document Detail

Effect of agglomeration on flowability of baby food powders.
MedLine Citation:
PMID:  20629874     Owner:  NLM     Status:  MEDLINE    
The aim of this study was to investigate the influence of the wet agglomeration in a fluidized bed on flowability of agglomerated products, such as baby food powders. The agglomeration process was performed in the fluidized bed. The wetting liquid used to the process was: water, 2% lecithin solution, and 50% sugar solution. Food powders flowability was expressed as: Hausner Ratio, pouring time, angles of sliding and of repose and flow function. The composition of materials, used to prepare mixtures, has a significant influence on tested properties. The higher milk powder of the mixtures caused decreasing of their flowability. Wet agglomeration of baby food powders caused an increase in the mean diameter of particles, which made it possible to receive agglomerates with good flowability and decreased bulk density. The increase of milk powder content from 0 to 73% in the mixture before the agglomeration contributed to improve its flowability. Wet agglomeration with 2% lecithin solution and 50% sugar solution reduced particle size and bulk density, improved flowability of received agglomerates in relation to agglomerates received with water as a wetting liquid.
Karolina Szulc; Andrzej Lenart
Related Documents :
7587804 - Gastroprotection by dairy foods against stress-induced ulcerogenesis in rats.
1187734 - Cafeteria behavior in the rat after hypothalamic cholinergic and adrenergic stimulation.
9800314 - Validation of a short qualitative food frequency list used in several german large scal...
2502934 - Determination of fat in foods by compleximetric back-titration with ethylenediaminetetr...
2671814 - A4 amyloid protein immunoreactivity is present in alzheimer's disease neurofibrillary t...
11251404 - Characterization of cross-reacting allergens in mango fruit.
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  75     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2010 Jun 
Date Detail:
Created Date:  2010-07-15     Completed Date:  2010-10-20     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  E276-84     Citation Subset:  IM    
Dept. of Food Engineering and Process Management, Faculty of Food Science, Warsaw Univ. of Life Science, 159c Nowoursynowska St., 02-787 Warsaw, Poland.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Chemistry, Physical / methods
Food Handling / methods*
Infant Food*
Oryza sativa
Particle Size
Physicochemical Phenomena
Powders / chemistry*
Surface Properties
Wetting Agents / chemistry*
Reg. No./Substance:
0/Lecithins; 0/Powders; 0/Wetting Agents; 57-50-1/Sucrose; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Development of a method to produce freeze-dried cubes from 3 pacific salmon species.
Next Document:  Roles of water and solids composition in the control of glass transition and stickiness of milk powd...