文章基本信息

标题：微細水滴含有過熱水蒸気をバインダとして用いた粉末食品の流動層造粒
本地全文：下载
作者：五月女格 ; 井上孝司 ; 片桐孝夫等
期刊名称：日本食品科学工学会誌
印刷版ISSN：1341-027X
电子版ISSN：1881-6681
出版年度：2016
卷号：63
期号：6
页码：247-253
DOI：10.3136/nskkk.63.247
出版社：Japanese Society for Food Science and Technology
摘要：Fluidized bed granulation is widely applied to improve the flowability, dispersibility, and solubility of a variety of powdered food products. In fluidized bed granulation processing of powdered food, water or an aqueous polysaccharide solution is usually sprayed as binder on the powder for granule growth. However, the increased moisture content of granules can result in product spoilage and elongates the successive drying period. To reduce the amount of binder in the granulation process, fluidized bed granulation technology using superheated steam (SHS) containing water micro-droplets (WMD) as binder has been developed. Spraying of SHS accelerated the granule growth by condensing on the powder; however, coarse granules were produced when SHS alone was sprayed. Spraying with an optimal ratio of SHS and WMD produced granules of uniform size, with less binder moisture than conventional processes using polysaccharide solutions.
关键词：micro-droplet;微細水滴;superheated steam;過熱水蒸気;water soluble powder;水溶性粉末;wet granulation;湿式造粒