Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/350322
Type: Artigo
Title: Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam
Author: Vissotto, Fernanda Zaratini
Giarola, Raquel Carolina
Jorge, Lívia Calegari
Makita, Gisele Tokie
Cardozo, Gina Maria Bueno Quirino
Rodrigues, Maria Isabel
Menegalli, Florencia Cecilia
Abstract: In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. aiming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors - compacity, circularity, roughness, and aspect ratio - in the operating conditions evaluated. It was observed that the cocoa beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 µm. as for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 µm
Subject: Cacau
Country: Brasil
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Rights: Aberto
Identifier DOI: 10.1590/1678-457X.6246
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400001
Date Issue: 2014
Appears in Collections:FEA - Artigos e Outros Documentos

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