Title of article :
Water vapour adsorption properties of agglomerated baby food powders Original Research Article
Author/Authors :
Karolina Szulc، نويسنده , , Andrzej Lenart، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
7
From page :
135
To page :
141
Abstract :
This paper presents an analysis of the physical properties of materials in powder and agglomerate form and their sorption characteristics on the basis of the shape of the water vapour adsorption isotherms and kinetics. The observed changes that led to a decrease in the vapour adsorption ability of the investigated powdered baby foods depended mainly on their milk powder content and to a lesser extent on the structure of the powders. This was related to the process of agglomeration and the type of wetting liquid used in that process. Wet agglomeration of the baby food powders investigated in this study influenced growth of particle size and increased wettability regardless of the type of wetting liquid used and the components of the powders. The agglomerates obtained using 2% lecithin solution or 50% sugar solution as the wetting liquids presented a decrease in their rate of water adsorption compared to the agglomerates obtained using water.
Keywords :
Sorption isotherms , Adsorption kinetics , Milk powder , Agglomeration
Journal title :
Journal of Food Engineering
Serial Year :
2012
Journal title :
Journal of Food Engineering
Record number :
1169353
Link To Document :
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