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vol. 7, nr. 1 (2006)
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Effect of agglomeration in mechanically fluidized bed on particle size distribution of selected food powders
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Karolina Poszytek, Ewa Domian, 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. 7 (2006), nr. 1,
pp. 179-190
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abstract:
The aim of this work was to determine the effect of wet agglomeration in fluidized bed of model food powders on particle size of received agglomerates. Mixtures were created on base of following food powders: whey, soy protein isolate, whey protein isolate, glucose, maltodextrine, milk powder, arabic gum, xanthan gum, vegetable oil in powder. Particle size of received agglomerates was measured by particle size analyzer in air AWK – V97, Kamika. The characteristic parameters of particles set were determined on the basis of volumetric distribution. Agglomerated mixtures were characterized by significant increasing of particles sizes, among them – average diameter 8-11 times.
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keywords:
agglomeration, fluid bed, particle size distribution, food powder
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original in:
Polish
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