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KMID : 1024420170210030267
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Food Engineering Progress
2017 Volume.21 No. 3 p.267 ~ p.272
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A Study of Dispersion Characteristics of Sunsik Using Fluidized-Bed Granulator
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Kim Ko-Rae
Hwang Yun-Hee
Lee Seok-Hoon
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Abstract
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To improve dispersibility of cereal powder without additives, granulation of cereal powder was conducted using fluidized- bed granulator. Operation condition was sample 300 g, internal temperature 40°C, ventilation speed 30-90 m3/ h, inlet temperature 90°C and spray pressure 2.5 bar. The amount of distilled water (20-45%) as binder, granulation time (10-15 min) and drying time (3-10 min) were controlled. Mean diameter over volume (Brouckere mean, D4,3) was increased from 123 μm to 263 μm and dispersibility was improved from 73% to 92.25% at experiment conditions. Wettability (wetting time) was drastically decreased from 5,000 second to 7 second. Granulation of cereal powder did not affect sinkability and mean diameter over volume as wet analysis was about the same between raw and granulated cereals. Such phenomenon means that granulation with only water as binder enables cereal powder to disperse in water or milk without rapid sedimentation.
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KEYWORD
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cereal powder, granulation, dispersibility, sinkablilty, wettability
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