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vol. 6, nr. 3 (2005)
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The influence of agglomeration and raw material composition on geometrical features
of agglomerate powders
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Monika Janowicz, Ewa Domian, Hanna Kowalska, Andrzej Lenart
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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. 659-670
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abstract:
The aim of this work was investigation of the influence of wetting agglomeration and raw material composition of food mixture on geometric features of obtained agglomerates. Range of investigation included analysis of agglomeration type influence on geometric features of obtained agglomerates from food powders, for example of protein-carbohydrates mixture. Agglome-ration was done in pneumatically and mechanically generated fluid bed. Changes of geometric features of food powders mixture were defined on the basis of photographs obtained from stereo-scopy microscope by using computer program for image analysis. Diversification of geometrical features of investigated mixture was shown, resulting from raw material composition and the process of agglomeration. Differences in surface structure of agglomerates obtained mechanically and pneumatically were also observed. It was concluded that the type of agglomeration influences the geometric features of protein-carbohydrate food powders.
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keywords:
agglomeration, food powders, size of particles
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original in:
Polish
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