Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration

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dc.contributor.authorVissotto, F.Z.
dc.contributor.authorJorge, L.C.
dc.contributor.authorMakita, G.T.
dc.contributor.authorRodrigues, M.I.
dc.contributor.authorMenegalli, F.C.
dc.date.accessioned2014-04-11T06:13:28Z
dc.date.available2014-04-11T06:13:28Z
dc.date.issued2010
dc.description.abstractThe 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 lm, 700 g/min – 438.40 lm) 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 1.0 102 to 1.8 102 kPa of the vapor pressure resulted in an increase in moisture of the cocoa beverage powder (1.0 102 kPa – 1.46% w.b., 1.8 102 kPa – 1.94% w.b.) and the intensification of the yellow color of the product (1.0 102 kPa – 14.51, 1.8 102 kPa – 15.17).en_US
dc.identifier.citationJournal of Food Engineering 97 (2010) 283–291en_US
dc.identifier.urihttp://hdl.handle.net/123456789/355
dc.language.isoenen_US
dc.subjectSteam agglomerationen_US
dc.subjectCocoa beverage powderen_US
dc.subjectPowderen_US
dc.subjectWettabilityen_US
dc.subjectInsolubilityen_US
dc.subjectWet granulationen_US
dc.titleInfluence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomerationen_US
dc.typeArticleen_US

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