Rheological properties of agglomerated food powders for children
2008
Szulc, K. | Lenart, A.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Inzynierii Zywnosci i Organizacji Produkcji
In the reported study, the effect was investigated of raw material composition, agglomeration method and type of moistening liquid on the rheological properties of agglomerated baby food powders. The agglomeration process was performed using two methods: in a pneumatically and in a mechanically generated fluidized bed. The model food powders were mixtures composed of such powders as: milk powder, rice gruels, icing sugar, and strawberry powder. The measurements were carried out using a uniaxial shear test according to the measuring procedure conformable with the theory of Jenike. The unconfined yield stress test made it possible to characterize the rheological properties of food powders for children analysed and to show various cohesive properties of those materials. Based on the flow function, the produced agglomerates of food powders for children are described as poorly cohesive
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