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Characterization of agglomeration process as a function of moisture content using a model food powder.

Mukherjee, S. and Suvendu, Bhattacharya (2006) Characterization of agglomeration process as a function of moisture content using a model food powder. Journal of Texture Studies, 37 (1). pp. 35-48.

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Official URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-...

Abstract

A model food-powder system using rice flour of different moisture contents (11 to 22%) was used to study rheological behavior by employing a powder rheometer to obtain maximum force, energy for compression and decompression. The latter parameters were sensitive at moisture contents of greater than or equal to 18%. The compacted mass, obtained using a rotary punch-tableting machine, was subjected to compression testing to determine the maximum force and firmness of the compressed tablets. These two parameters increased markedly above the 17% moisture content. A significant (P less than or equal to 0.01) relationship between energy for compression for powder and firmness of compacted mass indicated that an adequate integrity of the product could be achieved when a powder requires high energy for compression but low energy for decompression. A modified version of the Hausner ratio, often used to characterize the extent of compactness, was proposed that included a correlation factor for loss of moisture during compaction. AA

Item Type: Article
Uncontrolled Keywords: COMPRESSIBILITY-; DRIED-FOODS; INSTANT-FOODS; MOISTURE-CONTENT; RHEOLOGICAL-PROPERTIES; RICE-; POWDERS-; RICE-FLOUR
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Food Engineering
Depositing User: Users 16 not found.
Date Deposited: 27 Jun 2011 06:59
Last Modified: 12 Jun 2019 09:22
URI: http://ir.cftri.com/id/eprint/3373

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