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vol. 6, nr. 3 (2005)
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Effect of agglomeration on flowability of modelled food powders
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Ewa Domian
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-787 Warszawa |
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vol. 6 (2005), nr. 3,
pp. 605-615
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abstract:
The effect of wet agglomeration in pneumatically and mechanically fluidised bed of multiple mixtures of food powders on the flowability of received agglomerates was evaluated. Agglomeration was performed using the Niro-Aeromatic STREA 1 and the Lödige Plughshare Mixer L5 as test equipment. Analysis of flow properties included: Hausner ratio, Carr index and flowability as pouring time. Mixtures were created on the basis of the following food powders: whey, soy protein isolate, whey protein isolate, glucose. Powdered mixtures had poor flowability. The wet agglomeration of selected mixtures of food powders did indeed change their size distribution and bulk density. Received agglomerates had good flowability independently from mixtures composition and agglomeration method.
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keywords:
agglomeration, food powders, flowability
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original in:
Polish
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