|
KMID : 0380619860180010048
|
|
Korean Journal of Food Science and Technology
1986 Volume.18 No. 1 p.48 ~ p.54
|
|
|
Factors Influencing Instant Properties of Agglomerated Food
|
|
|
|
|
Abstract
|
|
|
|
Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated paticle ranging from 0.1 ㎜ - 0.3 ㎜ showed the excellent instant effect.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|