Effect of agglomeration on flowability of baby food powders.
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.
Szulc
Karolina
K
Dept. of Food Engineering and Process Management, Faculty of Food Science, Warsaw Univ. of Life Science, 159c Nowoursynowska St., 02-787 Warsaw, Poland. karolina_szulc@sggw.pl
Lenart
Andrzej
A
D055598:Chemical Phenomena; D002627:Chemistry, Physical / Q000379:methods; D005511:Food Handling / Q000379:methods*; D031985:Fragaria; D006801:Humans; D007223:Infant; D007225:Infant Food; D054709:Lecithins; D012275:Oryza; D010316:Particle Size; D011208:Powders / Q000737:chemistry*; D013395:Sucrose; D013499:Surface Properties; D014867:Water; D014906:Wetting Agents / Q000737:chemistry*
D054709:Lecithins; D011208:Powders; D014906:Wetting Agents; D014867:Water; D013395:Sucrose