Effect of composition on physical properties of food powders
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Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Publish date: 2016-03-31
Int. Agrophys. 2016, 30(2): 237–243
The paper presents an influence of raw material composition and technological process applied on selected physical properties of food powders. Powdered multi-component nutrients were subjected to the process of mixing, agglomeration, coating, and drying. Wetting liquids ie water and a 15% water lactose solution, were used in agglomeration and coating. The analyzed food powders were characterized by differentiated physical properties, including especially: particle size, bulk density, wettability, and dispersibility. The raw material composition of the studied nutrients exerted a statistically significant influence on their physical properties. Agglomeration as well as coating of food powders caused a significant increase in particle size, decreased bulk density, increased apparent density and porosity, and deterioration in flowability in comparison with non-agglomerated nutrients.