TY  - JOUR
T1  - Top-spray agglomeration process applications in food powders: A review of recent research advances
AU  - Atalar, İlyas
AU  - Yazıcı, Fehmi
PY  - 2021
DA  - March
JF  - European Food Science and Engineering
JO  - Eur. Food. Sci. Eng.
PB  - International Society of Academicians
WT  - DergiPark
SN  - 2717-9869
SP  - 18
EP  - 25
VL  - 2
IS  - 1
LA  - en
AB  - 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.
KW  - wet agglomeration
KW  - food powders
KW  - binder type
KW  - instant properties
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UR  - https://dergipark.org.tr/en/pub/efse/issue//864340
L1  - https://dergipark.org.tr/en/download/article-file/1520009
ER  -