ESTIMATION OF FOOD AGGLOMERATES PRODUCED BY MEANS OF PRESSURELESS GRANULATION
 
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Pol. J. Food Nutr. Sci. 2009;59(4):339–343
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ABSTRACT
The present study was aimed at analysing the pressureless agglomeration process using various food mixtures. It additionally took into account the opportunities for agglomerating different biological materials at different percentage and using different binding liquids. The analysis of the results achieved revealed that pressureless granulation method is appropriate for fine ground materials. Determinations were carried out for: compression resistance, kinetic durability and physical properties according to the obligatory standards. For vegetable mixtures, the largest granules were achieved using 30% of potato syrup (about 2 mm). In addition, potato syrup appeared to be the best binding liquid for that type of mixture – the most durable granules. For dried mushrooms, the largest granules were achieved using 10% of a potato starch solution (1.8 mm). Half of starch concentration (5%) resulted in a decrease of granules diameter by about 40%. The smallest granules were produced for mixtures with distilled water as a binding agent (0.81 mm).
ISSN:1230-0322