Review
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Year 2021, Volume 2, Issue 1, 18 - 25, 31.03.2021

Abstract

References

  • Atalar, I., & Yazici, F. (2018a). Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Drying Technology. https://doi.org/10.1080/07373937.2018.1529038
  • Atalar, I., & Yazici, F. (2018b). Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. Journal of Food Processing and Preservation, 42(1). https://doi.org/10.1111/jfpp.13414
  • Barkouti, A., Turchiuli, C., Carcel, J. A., & Dumoulin, E. (2013). Milk powder agglomerate growth and properties in fluidized bed agglomeration. Dairy Science and Technology, 93(4–5), 523–535. https://doi.org/10.1007/s13594-013-0132-7
  • Bellocq, B., Cuq, B., Ruiz, T., Duri, A., Cronin, K., & Ring, D. (2018). Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina. Innovative Food Science and Emerging Technologies, 45(May 2017), 73–83. https://doi.org/10.1016/j.ifset.2017.09.001
  • Benković, M., Tušek, A. J., Belščak-Cvitanović, A., Lenart, A., Domian, E., Komes, D., & Bauman, I. (2015). Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration. LWT - Food Science and Technology, 64(1), 140–148. https://doi.org/10.1016/j.lwt.2015.05.028
  • Chemache, L., Lecoq, O., Namoune, H., & Oulahna, D. (2019). Agglomeration properties of gluten-free flours under water addition and shearing conditions. Lwt, 110(November 2018), 40–47. https://doi.org/10.1016/j.lwt.2019.04.058
  • Chen, Y., Yang, J., Dave, R. N., & Pfeffer, R. (2009). Granulation of cohesive Geldart group C powders in a Mini-Glatt fluidized bed by pre-coating with nanoparticles. Powder Technology, 191(1–2), 206–217. https://doi.org/10.1016/j.powtec.2008.10.010
  • Cuq, B., Gaiani, C., Turchiuli, C., Galet, L., Scher, J., Jeantet, R., … Ruiz, T. (2013). Advances in Food Powder Agglomeration Engineering. Advances in Food and Nutrition Research (1st ed., Vol. 69). Copyright © 2013 Elsevier Inc. All rights reserved. https://doi.org/10.1016/B978-0-12-410540-9.00002-8
  • Cuq, Bernard, Mandato, S., Jeantet, R., Saleh, K., & Ruiz, T. (2013). Agglomeration/granulation in food powder production. Handbook of Food Powders: Processes and Properties. Woodhead Publishing Limited. https://doi.org/10.1533/9780857098672.1.150
  • Dacanal, G. C., & Menegalli, F. C. (2009). Experimental study and optimization of the agglomeration of acerola powder in a conical fluid bed. Powder Technology, 188(3), 187–194. https://doi.org/10.1016/j.powtec.2008.04.076
  • Dhanalakshmi, K., & Bhattacharya, S. (2014). Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics. Journal of Food Engineering, 120(1), 124–134. https://doi.org/10.1016/j.jfoodeng.2013.07.024
  • Dhanalakshmi, K., Ghosal, S., & Bhattacharya, S. (2011). Agglomeration of food powder and applications. Critical Reviews in Food Science and Nutrition, 51(5), 432–441. https://doi.org/10.1080/10408391003646270
  • Forny, L., Marabi, A., & Palzer, S. (2011). Wetting, disintegration and dissolution of agglomerated water soluble powders. Powder Technology, 206(1–2), 72–78. https://doi.org/10.1016/j.powtec.2010.07.022
  • Gong, Z., Zhang, M., Mujumdar, A., & Sun, J. (2008). Spray drying and agglomeration of instant bayberry powder. Drying Technology, 26(1), 116–121. https://doi.org/10.1080/07373930701781751
  • Haas, K., Dohnal, T., Andreu, P., Zehetner, E., Kiesslich, A., Volkert, M., … Jaeger, H. (2020). Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration. Powder Technology, 370, 104–115. https://doi.org/10.1016/j.powtec.2020.04.065
  • Hafsa, I., Mandato, S., Ruiz, T., Schuck, P., Jeantet, R., Mejean, S., … Cuq, B. (2015). Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina. Journal of Food Engineering, 145, 25–36. https://doi.org/10.1016/j.jfoodeng.2014.08.005
  • Jeong, G. Y., Bak, J. H., & Yoo, B. (2019). Physical and rheological properties of xanthan gum agglomerated in fluidized bed: Effect of HPMC as a binder. International Journal of Biological Macromolecules, 121, 424–428. https://doi.org/10.1016/j.ijbiomac.2018.10.048
  • Ji, J., Cronin, K., Fitzpatrick, J., Fenelon, M., & Miao, S. (2015). Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. Journal of Food Engineering, 167, 175–182. https://doi.org/10.1016/j.jfoodeng.2015.01.012
  • Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 58, 194–203. https://doi.org/10.1016/j.foodhyd.2016.02.030
  • Jiménez, T., Turchiuli, C., & Dumoulin, E. (2006). Particles agglomeration in a conical fluidized bed in relation with air temperature profiles. Chemical Engineering Science, 61(18), 5954–5961. https://doi.org/10.1016/j.ces.2006.05.007
  • Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
  • Kim, Y. H., Kim, S. G., & Yoo, B. (2017). Effect of maltodextrin on physical properties of granulated xanthan gum prepared by fluidized-bed granulator. International Journal of Food Engineering, 13(8). https://doi.org/10.1515/ijfe-2017-0069
  • Lee, H., & Yoo, B. (2020). Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties. Powder Technology, 362, 301–306. https://doi.org/10.1016/j.powtec.2019.11.124
  • Palzer, S. (2011). Agglomeration of pharmaceutical, detergent, chemical and food powders - Similarities and differences of materials and processes. Powder Technology, 206(1–2), 2–17. https://doi.org/10.1016/j.powtec.2010.05.006
  • Park, J., & Yoo, B. (2020). Particle agglomeration of gum mixture thickeners used for dysphagia diets. Journal of Food Engineering, 279(January), 109958. https://doi.org/10.1016/j.jfoodeng.2020.109958
  • Rayo, L. M., Chaguri e Carvalho, L., Sardá, F. A. H., Dacanal, G. C., Menezes, E. W., & Tadini, C. C. (2015). Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, 63(1), 461–469. https://doi.org/10.1016/j.lwt.2015.03.059
  • Saad, M. M., Barkouti, A., Rondet, E., Ruiz, T., & Cuq, B. (2011). Study of agglomeration mechanisms of food powders: Application to durum wheat semolina. Powder Technology, 208(2), 399–408. https://doi.org/10.1016/j.powtec.2010.08.035
  • Szulc, K., & Lenart, A. (2013). Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating. International Dairy Journal, 33(1), 55–61. https://doi.org/10.1016/j.idairyj.2013.05.021
  • Turchiuli, C., Eloualia, Z., El Mansouri, N., & Dumoulin, E. (2005). Fluidised bed agglomeration: Agglomerates shape and end-use properties. Powder Technology, 157(1–3), 168–175. https://doi.org/10.1016/j.powtec.2005.05.024
  • Turchiuli, C., Smail, R., & Dumoulin, E. (2013). Fluidized bed agglomeration of skim milk powder: Analysis of sampling for the follow-up of agglomerate growth. Powder Technology, 238, 161–168. https://doi.org/10.1016/j.powtec.2012.02.030
  • Yuksel, H., & Dirim, S. N. (2020). Application of the agglomeration process on spinach juice powders obtained using spray drying method. Drying Technology, 0(0), 1–16. https://doi.org/10.1080/07373937.2020.1832515

Top-spray agglomeration process applications in food powders: A review of recent research advances

Year 2021, Volume 2, Issue 1, 18 - 25, 31.03.2021

Abstract

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.

References

  • Atalar, I., & Yazici, F. (2018a). Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder. Drying Technology. https://doi.org/10.1080/07373937.2018.1529038
  • Atalar, I., & Yazici, F. (2018b). Influence of top spray fluidized bed agglomeration conditions on the reconstitution property and structure modification of skim yoghurt powder. Journal of Food Processing and Preservation, 42(1). https://doi.org/10.1111/jfpp.13414
  • Barkouti, A., Turchiuli, C., Carcel, J. A., & Dumoulin, E. (2013). Milk powder agglomerate growth and properties in fluidized bed agglomeration. Dairy Science and Technology, 93(4–5), 523–535. https://doi.org/10.1007/s13594-013-0132-7
  • Bellocq, B., Cuq, B., Ruiz, T., Duri, A., Cronin, K., & Ring, D. (2018). Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina. Innovative Food Science and Emerging Technologies, 45(May 2017), 73–83. https://doi.org/10.1016/j.ifset.2017.09.001
  • Benković, M., Tušek, A. J., Belščak-Cvitanović, A., Lenart, A., Domian, E., Komes, D., & Bauman, I. (2015). Artificial neural network modelling of changes in physical and chemical properties of cocoa powder mixtures during agglomeration. LWT - Food Science and Technology, 64(1), 140–148. https://doi.org/10.1016/j.lwt.2015.05.028
  • Chemache, L., Lecoq, O., Namoune, H., & Oulahna, D. (2019). Agglomeration properties of gluten-free flours under water addition and shearing conditions. Lwt, 110(November 2018), 40–47. https://doi.org/10.1016/j.lwt.2019.04.058
  • Chen, Y., Yang, J., Dave, R. N., & Pfeffer, R. (2009). Granulation of cohesive Geldart group C powders in a Mini-Glatt fluidized bed by pre-coating with nanoparticles. Powder Technology, 191(1–2), 206–217. https://doi.org/10.1016/j.powtec.2008.10.010
  • Cuq, B., Gaiani, C., Turchiuli, C., Galet, L., Scher, J., Jeantet, R., … Ruiz, T. (2013). Advances in Food Powder Agglomeration Engineering. Advances in Food and Nutrition Research (1st ed., Vol. 69). Copyright © 2013 Elsevier Inc. All rights reserved. https://doi.org/10.1016/B978-0-12-410540-9.00002-8
  • Cuq, Bernard, Mandato, S., Jeantet, R., Saleh, K., & Ruiz, T. (2013). Agglomeration/granulation in food powder production. Handbook of Food Powders: Processes and Properties. Woodhead Publishing Limited. https://doi.org/10.1533/9780857098672.1.150
  • Dacanal, G. C., & Menegalli, F. C. (2009). Experimental study and optimization of the agglomeration of acerola powder in a conical fluid bed. Powder Technology, 188(3), 187–194. https://doi.org/10.1016/j.powtec.2008.04.076
  • Dhanalakshmi, K., & Bhattacharya, S. (2014). Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics. Journal of Food Engineering, 120(1), 124–134. https://doi.org/10.1016/j.jfoodeng.2013.07.024
  • Dhanalakshmi, K., Ghosal, S., & Bhattacharya, S. (2011). Agglomeration of food powder and applications. Critical Reviews in Food Science and Nutrition, 51(5), 432–441. https://doi.org/10.1080/10408391003646270
  • Forny, L., Marabi, A., & Palzer, S. (2011). Wetting, disintegration and dissolution of agglomerated water soluble powders. Powder Technology, 206(1–2), 72–78. https://doi.org/10.1016/j.powtec.2010.07.022
  • Gong, Z., Zhang, M., Mujumdar, A., & Sun, J. (2008). Spray drying and agglomeration of instant bayberry powder. Drying Technology, 26(1), 116–121. https://doi.org/10.1080/07373930701781751
  • Haas, K., Dohnal, T., Andreu, P., Zehetner, E., Kiesslich, A., Volkert, M., … Jaeger, H. (2020). Particle engineering for improved stability and handling properties of carrot concentrate powders using fluidized bed granulation and agglomeration. Powder Technology, 370, 104–115. https://doi.org/10.1016/j.powtec.2020.04.065
  • Hafsa, I., Mandato, S., Ruiz, T., Schuck, P., Jeantet, R., Mejean, S., … Cuq, B. (2015). Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina. Journal of Food Engineering, 145, 25–36. https://doi.org/10.1016/j.jfoodeng.2014.08.005
  • Jeong, G. Y., Bak, J. H., & Yoo, B. (2019). Physical and rheological properties of xanthan gum agglomerated in fluidized bed: Effect of HPMC as a binder. International Journal of Biological Macromolecules, 121, 424–428. https://doi.org/10.1016/j.ijbiomac.2018.10.048
  • Ji, J., Cronin, K., Fitzpatrick, J., Fenelon, M., & Miao, S. (2015). Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. Journal of Food Engineering, 167, 175–182. https://doi.org/10.1016/j.jfoodeng.2015.01.012
  • Ji, J., Fitzpatrick, J., Cronin, K., Maguire, P., Zhang, H., & Miao, S. (2016). Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 58, 194–203. https://doi.org/10.1016/j.foodhyd.2016.02.030
  • Jiménez, T., Turchiuli, C., & Dumoulin, E. (2006). Particles agglomeration in a conical fluidized bed in relation with air temperature profiles. Chemical Engineering Science, 61(18), 5954–5961. https://doi.org/10.1016/j.ces.2006.05.007
  • Jinapong, N., Suphantharika, M., & Jamnong, P. (2008). Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84(2), 194–205. https://doi.org/10.1016/j.jfoodeng.2007.04.032
  • Kim, Y. H., Kim, S. G., & Yoo, B. (2017). Effect of maltodextrin on physical properties of granulated xanthan gum prepared by fluidized-bed granulator. International Journal of Food Engineering, 13(8). https://doi.org/10.1515/ijfe-2017-0069
  • Lee, H., & Yoo, B. (2020). Agglomerated xanthan gum powder used as a food thickener: Effect of sugar binders on physical, microstructural, and rheological properties. Powder Technology, 362, 301–306. https://doi.org/10.1016/j.powtec.2019.11.124
  • Palzer, S. (2011). Agglomeration of pharmaceutical, detergent, chemical and food powders - Similarities and differences of materials and processes. Powder Technology, 206(1–2), 2–17. https://doi.org/10.1016/j.powtec.2010.05.006
  • Park, J., & Yoo, B. (2020). Particle agglomeration of gum mixture thickeners used for dysphagia diets. Journal of Food Engineering, 279(January), 109958. https://doi.org/10.1016/j.jfoodeng.2020.109958
  • Rayo, L. M., Chaguri e Carvalho, L., Sardá, F. A. H., Dacanal, G. C., Menezes, E. W., & Tadini, C. C. (2015). Production of instant green banana flour (Musa cavendischii, var. Nanicão) by a pulsed-fluidized bed agglomeration. LWT - Food Science and Technology, 63(1), 461–469. https://doi.org/10.1016/j.lwt.2015.03.059
  • Saad, M. M., Barkouti, A., Rondet, E., Ruiz, T., & Cuq, B. (2011). Study of agglomeration mechanisms of food powders: Application to durum wheat semolina. Powder Technology, 208(2), 399–408. https://doi.org/10.1016/j.powtec.2010.08.035
  • Szulc, K., & Lenart, A. (2013). Surface modification of dairy powders: Effects of fluid-bed agglomeration and coating. International Dairy Journal, 33(1), 55–61. https://doi.org/10.1016/j.idairyj.2013.05.021
  • Turchiuli, C., Eloualia, Z., El Mansouri, N., & Dumoulin, E. (2005). Fluidised bed agglomeration: Agglomerates shape and end-use properties. Powder Technology, 157(1–3), 168–175. https://doi.org/10.1016/j.powtec.2005.05.024
  • Turchiuli, C., Smail, R., & Dumoulin, E. (2013). Fluidized bed agglomeration of skim milk powder: Analysis of sampling for the follow-up of agglomerate growth. Powder Technology, 238, 161–168. https://doi.org/10.1016/j.powtec.2012.02.030
  • Yuksel, H., & Dirim, S. N. (2020). Application of the agglomeration process on spinach juice powders obtained using spray drying method. Drying Technology, 0(0), 1–16. https://doi.org/10.1080/07373937.2020.1832515

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Review
Authors

İlyas ATALAR (Primary Author)
BOLU ABANT İZZET BAYSAL ÜNİVERSİTESİ, MÜHENDİSLİK-MİMARLIK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
0000-0001-8560-0010
Türkiye


Fehmi YAZICI
ONDOKUZ MAYIS ÜNİVERSİTESİ
0000-0001-9601-8843
Türkiye

Publication Date March 31, 2021
Application Date January 19, 2021
Acceptance Date March 8, 2021
Published in Issue Year 2021, Volume 2, Issue 1

Cite

APA Atalar, İ. & Yazıcı, F. (2021). Top-spray agglomeration process applications in food powders: A review of recent research advances . European Food Science and Engineering , 2 (1) , 18-25 . Retrieved from https://dergipark.org.tr/en/pub/efse/issue/60345/864340