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Type: Artigo de periódico
Title: Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration
Author: Vissotto, FZ
Jorge, LC
Makita, GT
Rodrigues, MI
Menegalli, FC
Abstract: The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of cocoa beverage powders. A pilot scale agglomerator was used in the tests. For the cocoa beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400-700 g/min) led to a decrease in the mean particle diameter (400 g/min -564.70 mu m, 700 g/min -438.40 mu m) and an increase in the dryer rotation (12-52 rpm) led to an increase in the product moisture (12 rpm - 1.52% w.b., 52 rpm - 1.88% w.b.). The changing from 1.0 x 10(2) to 1.8 x 10(2) kPa of the vapor pressure resulted in an increase in moisture of the cocoa beverage powder (1.0 x 10(2) kPa - 1.46% w.b., 1.8 x 10(2) kPa - 1.94% w.b.) and the intensification of the yellow color of the product (1.0 x 10(2) kPa - 14.51, 1.8 x 10(2) kPa - 15.17). (C) 2009 Elsevier Ltd. All rights reserved.
Subject: Steam agglomeration
Cocoa beverage powder
Wet granulation
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Journal Of Food Engineering. Elsevier Sci Ltd, v. 97, n. 3, n. 283, n. 291, 2010.
Rights: fechado
Identifier DOI: 10.1016/j.jfoodeng.2009.10.013
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

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