NON-PRESSURE GRANULATION OF MUSHROOM POWDER
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):157–160
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ABSTRACT
Food products of substantial grinding are very inconvenient to use both in a household as well as in a technological process. The main disadvantages of such products are dustiness and problems with storage caused by high hygroscopicity and the tendency to cake. The aim of the research was to investigate the usage of non-pressure granulation in the production of agglomerate from dried, powdered mushroom fruiting bodies. For the purpose of the research it was important to evaluate the qualities of the obtained granulate. An important quality feature is the size of the granules formed during the granulation process. In all the combinations tested, granules of over 1.0 mm in diameter were obtained and were always bigger than the test combinations (0.81 mm).
ISSN:1230-0322