Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Optimization of Fluidized Bed Agglomeration in the Production of Weaning Food

이유식 제조 시 유동층 과립화 공정의 최적화

Lee, Sang-Cheon;Kim, Eun-Mi;Chang, Kyu-Seob
이상천;김은미;장규섭

  • Published : 20070500
⟨ Previous Next ⟩

Abstract

This study was conducted for increasing solubility of weaning food by fluidized bed agglomeration. The conditions of the fluidized bed agglomeration affected the physical properties of weaning food. To elucidate the optimal conditions for fluidized bed agglomeration of weaning food, the influence of spraying quantity, spraying rate, binder solutions and inlet air temperature were investigated. Bulk density of agglomerated weaning food was reduced with the increase of spraying quantity. Flow ability of agglomerated weaning food was increased with the increase of spraying rate. Maximum flow ability of spraying rate was on 340g/min being very good condition. Effect of binder solution (fructose 5%, 15%, 30%) was not significant. The best agglomeration was observed when inlet air temperature was 115℃. Fine particle (below 250 ㎛) was reduced from 60.4% to 7.0%, significantly. Mean diameter of particle increased from 233㎛ to 542 ㎛ showing growth rate as 133.6%.

Keywords

References

  1. Aguilera, J.M., J.M. del Valle and M. Karel. 1995. Caking phenomena in amorphous food powders. Trends Food Sci Technol 6: 149-155 https://doi.org/10.1016/S0924-2244(00)89023-8
  2. Anuar, M.S. and S.M. Tasirin. 2005. Effect of impeller speed, atomizing air flow rate and fluidising temperature in agitated fluidised bed granulating of cocoa-milk powders. Intl J Food Eng. 1: 1-17
  3. Djamarani, K.M. and I.M. Clark. 1997. Characterization of particle size based on fme and coarse fractions. Powder Technol. 93: 101-108 https://doi.org/10.1016/S0032-5910(97)03233-6
  4. Fitzpatrick, J.J. and L. Ahme. 2005. Food powder handling and processing : Industry problems, knowledge barriers and research opportunities. Chemical Engineering and Processing. 44: 209-214 https://doi.org/10.1016/j.cep.2004.03.014
  5. Lee, C.S. and K.T. Lee. 1998. Improvement of dispersibility of parched cereal powder by agglomeration treatment. Korean J. Food Sci. Technol. 30: 385-290
  6. Malave, J., G.V. Barvosa and M. Peleg. 1980. Comparison of the compaction characteristics of selected food powder by vibration, tapping and mechanical compression. J. Food Sci. 45: 864-868
  7. Pietsch, W. 2003. An interdisciplinary approach to size enlargement by agglomeration. Powder Technol. 130: 813
  8. Schuchmann, H. 1995. Production of instant foods by jet agglomeration. Food Control 6(2): 95-100 https://doi.org/10.1016/0956-7135(95)98912-K
  9. Song, Y,S. 1991. The present status of infant feeding in korea and suggestions for its improvement. Korean J Nutr. 24: 282-291
  10. Teunou, E. and J.J. Fitzpatrick. 2000. Effect of storage time and consolidation on food powder flowability. J. Food Eng. 43: 97-101 https://doi.org/10.1016/S0260-8774(99)00137-5
  11. Turchiuli, C., M. Fuchs, M. Bohin, M.E. Cuvelier, C. Ordonnaud, M.N. Peyrat-Maillard and E. Dumoulin. 2005. Oil encapsulation by spray drying and fluidised bed agglomeration. Inno. Food Sci. Emerging Technol. 6: 29-35 https://doi.org/10.1016/j.ifset.2004.11.005