European Food Science and Engineering

Yazarlar: İlyas ATALAR, Fehmi YAZICI

Konular:Gıda Bilimi ve Teknolojisi

Anahtar Kelimeler:Wet agglomeration,Food powders,Binder type,Instant properties

Özet: There is a rising demand for improving instant properties of powders which increase consumer appreciation, reduce losses during production and facilitate the processability of these powders. Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. In this review, the applications of the wet agglomeration process for different food powder types were optimally scrutinized. Food powders were categorized in milk and milk products, cereals, fruits and vegetables and gum powders. The major findings of the studies and improved powder properties were emphasized in the review. This review is a supplementation to the adoption of this technique for the development of food powders with optimally instant properties.

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