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Agglomeration of Food Powder and Applications

Dhanalakshmi, K. and Ghosal, S. and Bhattacharya, S. (2011) Agglomeration of Food Powder and Applications. Critical Reviews in Food Science and Nutrition, 51. 432-441 .

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Abstract

Agglomeration has many applications in food processing and major applications include easy flow table salt, dispersible milk powder and soup mix, instant chocolate mix, beverage powder, compacted cubes for nutritional-intervention program, health bars using expanded/puffed cereals, etc. The main purpose of agglomeration is to improve certain physical properties of food powders such as bulk density, flowability, dispersability, and stability. Agglomerated products are easy to use by the consumers and hence are preferred over the traditional non-agglomerated products that are usually non-flowable in nature. The properties of food agglomerates and the process of agglomeration like employing pressure, extrusion, rewetting, spraybed drying, steam jet, heat/sintering, and binders have been reviewed. The physical and instant properties of agglomerated food products have also been discussed.

Item Type: Article
Uncontrolled Keywords: agglomeration, food powders, binder, functional properties Lipid peroxidation Glutathione Protein carbonyl Ethanol
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2010 11:23
Last Modified: 25 Sep 2018 06:52
URI: http://ir.cftri.com/id/eprint/9324

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