Abstract
Three types of slurry were prepared. One was the actual process slurry sampled from the production line. The others were dispersed and agglomerated model slurry prepared by adding water glass or MgCl2 to the actual process slurry. The dispersed and agglomerated dough were made from the model slurries. The measured dough hardness and moisture content has a good linear correlation in model dough. The data of hardness and moisture content of the actual process dough are plotted between the two regression lines of model dough. Based on the two regression lines, the agglomeration index was defined and the hardness was expressed as a function of the moisture content and agglomeration index. By using the derived correlation function, the dough hardness can be optimized explicitly not only moisture content but also agglomeration state in slurry.
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