|
|
vol. 11, nr. 2 (2008)
|
Influence of water activity and compressive stress on strain of selected ingredients of instant cocoa
|
|
|
Ewa Ostrowska-Ligęza, Andrzej Lenart
|
|
| (get PDF )
|
|
|
Department of Chemistry, Division of Food Chemistry, Department of Food Engineering and Process Management, Warsaw University of Life Science, ul. Nowoursynowska 159C, 02-776 Warszawa |
|
|
vol. 11 (2008), nr. 2,
pp. 475-485
|
|
|
abstract:
The purpose of the research was analysis of instant cocoa ingredients and water activity influence on relative strain. The materials were powders: crystal sugar, cocoa, milk and maltodextrin. Compression test was done for three levels of compressive stress (2.20, 3.77 and 5.34 kPa) at three levels of water activity (0.01, 0.34 and 0.65). Analyses of general properties were performed: particle size distribution, shaken and bulk density and flowability. Particle size distribution and water activity of powdered instant cocoa ingredients have an influence on their relative strain.
|
|
keywords:
powdered cocoa drink, water activity, relative strain
|
|
original in:
Polish
|
|
|
|
|
|
