Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder
Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder
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DOI：
10.1080/07373937.2018.1529038
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发表时间：
2019-10-03
影响因子：
3.3
通讯作者：
Yazici, Fehmi
中科院分区：
文献类型：
--
作者：
Atalar, Ilyas;Yazici, Fehmi
流化床团聚是方便食品粉生产中广泛使用的技术。在该方法中，初级颗粒团聚以得到与原始初级颗粒相比具有改善的即时特性的颗粒状产品。速溶产品易于消费者使用，因此比未团聚的颗粒更受青睐。取决于所用粘合剂的类型和工艺条件，团聚体表现出不同的形状、结构和瞬时性能。在这项研究中，喷雾干燥的酸奶粉团聚在顶部喷雾流化床造粒机。不同的粘合剂（蒸馏水，离子，糖基溶液）的团聚生长机制，颗粒形态和化学键的影响进行了研究。结果表明，与水粘合剂相比，糖基粘合剂导致大的颗粒尺寸和孔隙率（p < 0.05）。亲水性糖也改善了润湿性。用糖粘合剂提高粉末的B* 值。水的酸度对蛋白质和N-H基团的伸缩振动有影响，从而提高了粉体的溶解性。亲水性糖溶液的使用降低了颗粒的圆度，而伸长率增加。
Fluidized bed agglomeration is a widely used technique in the production of instant food powders. In this process, primary particles are agglomerated to give a granule-shaped product with improved instant characteristics compared to the original primary particles. Instant products are easy to use by the consumers and hence are favored over the unagglomerated particles. Depending on the type of binder used and process conditions, agglomerates exhibit different shapes, structures and instant properties. In this study, spray-dried yoghurt powders were agglomerated in a top sprayed fluid bed granulator. The influence of different binders (distilled water, ionic, and sugar-based solutions) on agglomeration growth mechanism, particle morphology, and chemical bonds were investigated. The results showed that sugar-based binders caused large particle size and porosity compared to water binders (p < 0.05). Hydrophilic sugars also improved wettability. b* value of powders enhanced with sugar binders. Protein and stretching vibration of N-H groups were affected by acidity of water and resulted in an improvement of powder solubility. Circularity of particles decreased with the usage of hydrophilic sugar solutions while elongation increased.