Estimation of food agglomerates produced by means of pressureless granulation

• Autorzy: Sobczak P. , Zawislak K. , Panasiewicz M. , Mazur J.
• Języki publikacji: EN

Abstrakty

EN

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).

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2009
• Tom: 59
• Numer: 4
• Opis fizyczny: p.339-343,fig.,ref.

Twórcy

autor

Sobczak P.

• Department of Food Engineering and Machines, Faculty of Production Engineering, Agricultural University in Lublin, Doswiadczalna 44, 20-236 Lublin, Poland

autor

Zawislak K.

autor

Panasiewicz M.

autor

Mazur J.

Bibliografia

• 1. Gluba T. Compression of agglomerates in the wet granulation process. Inżynieria i Aparatura Chemiczna, 2003, 3, 45–47 (in Polish).
• 2. Grochowicz J. (ed.), Premixes and concentration mixtures. Ingredients, production techniques and the application. 1999, Pagros S.C., Lublin.
• 3. Grochowicz J., Technologia produkcji mieszanek paszowych. 1996, PWRiL (in Polish)..
• 4. Hogekamp S., Schubert H.S., Wolf S., Steam jet agglomeration of water soluble material. Powder Technol., 1996, 86, 49–57.
• 5. I veson S.M., Litster J.D., Hapgood K.,. Ennis B.J., Nucleation, growth and breakage in agitated wet agglomeration processes. Powder Technol., 2001, 117, 3–39.
• 6. Korpal W., Weiner W., Application of non-pressure granulation in utilisation of dust refuse. Ekologia i Technika, 1998, 6, 44– 49 (in Polish).
• 7. Litster J.D., Scale up of wet granulation processes: science not art. Powder Technol., 2003, 130, 35–40.
• 8. Pietsch W. Agglomeration Processes. Phenomena, Technologies, Equipment. 2002, Wiley-VCH. Verlag Gmbh Weinheim Germany.
• 9. Pietsch W., Agglomeration in industry: occurrence and applications. 2005, Vol. 1. Viley-VCH.
• 10. Polish Standard PN-91/A-74010. Determination of moisture content (in Polish).
• 11. Polish Standard PN-65/2-04004. Determination of dust repose angle (in Polish).
• 12. Polish Standard PN-65/2-04005. Determination of chute angle (in Polish).
• 13. Polish Standard PN-73/R-74007. Determination of bulk density (in Polish).
• 14. Polish Standard PN-65/2-04003. Determination of shaken density (in Polish).
• 15. Polish Standard PN-89/R-64798. Determination of granulation (in Polish).
• 16. Polish Standard PN – R – 64834. Determination of kinetic durability (in Polish).
• 17. Schubert H., Tensile strength of agglomerates. Powder Technol., 1973, 11, 107-119.
• 18. Schubert H., Instantization of powdered food products. Int. Chem. Eng., 1993, 33, 28-45.
• 19. Sobczak P., Kalbarczyk J., Żukiewicz-Koc W., Non-pressure granulation of mushroom powder. Pol. J. Food Nutr. Sci. 2007, 57, 161-164.

Uwagi

PL

Rekord w opracowaniu