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Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass

Sudeep, Ghosal and Indira, T. N. and Suvendu, Bhattacharya (2010) Agglomeration of a model food powder: Effect of maltodextrin and gum Arabic dispersions on flow behavior and compacted mass. Journal of Food Engineering , 96. pp. 222-228.

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Abstract

The process of agglomeration of particulate foods was studied by employing corn starch as a model system. The effect of different liquid binders (maltodextrin and gum Arabic) to the extent of 1–5% was used to study the changes in the characteristics of the powder. Rheological behavior of powder was quantified in terms of textural indices like maximum force, and energy of compression and decompression. The physical and functional properties of powder and that of the pressure-compacted masses were determined to understand the behavior of the particulate foods in presence of binder liquid. The compacted masses were subjected to compression testing to obtain textural indices like strain at failure and Young’s modulus. The different concentrations of gum and maltodextrin improved the wettability of powder. The electron micrographs were used to observe the characteristics of agglomerated particles including shape and size. The latter varied between 30 and 100 lm for agglomerated masses compared to 12 lm for untreated corn starch powder.

Item Type: Article
Uncontrolled Keywords: Agglomeration; Corn starch; Powder rheology Compaction; Microstructure
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2011 11:26
Last Modified: 05 Dec 2016 11:21
URI: http://ir.cftri.com/id/eprint/10417

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