Characterization of agglomeration process as a function of moisture content using a model food powder.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/3373/
http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4603.2006.00037.x/abstract 10.1111/j.1745-4603.2006.00037.x |
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| Title |
Characterization of agglomeration process as a function of moisture content using a model food powder.
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| Creator |
Mukherjee, S.
Suvendu, Bhattacharya |
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| Subject |
07 Food Engineering
03 Rheology |
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| Description |
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
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| Date |
2006
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/3373/1/Journal_of_Texture_Studies_37_1_35-48.pdf
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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