Abstract
Fluidized-bed agglomeration (FBA) is known to modify the structure and rheology of food powders. In this study, guar gum (GG) powders with various concentrations of sucrose binder (0%, 10%, 20%, or 30%) were subjected to fluidized-bed agglomeration. Subsequently, changes in the characteristics of the GG powders were evaluated by using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), particle size distribution (PSD) analysis, and rheological and dispersibility measurements. SEM images and FTIR spectra revealed surface morphology changes and structural modification, respectively, in the original GG powder after FBA, although the changes observed in FTIR spectra were only slightly dependent on sucrose concentration at low concentrations (0–20%). XRD patterns confirmed that the crystallinity of the GG powder was affected by FBA, but not greatly so by binder concentration. The PSD results showed that the GG particle size was increased by FBA and there was a clear relationship between sucrose concentration (10–30%) and mean particle size. The rheological behavior and dispersibility of GG (properties that are known to be affected by the structure of a powder) were also influenced by sucrose concentration. To sum up, FBA and the concentration of sucrose binder used can serve as factors for modifying GG powder.
Highlights
The fluidized-bed agglomeration (FBA) process is started by placing the primary powder in the container of the agglomeration chamber and fluidizing it by using an upward hot air stream
The FBA process has been conducted on food powders derived from commercial foodstuffs, and on gum powders mainly used as thickeners, gelling agents, emulsifiers, and stabilizers
guar gum (GG) powder prepared with s and 180 was inversely proportional to the concentration of sucrose binder. This is resucrose as a binder solution in the FBA process were studied via diverse methods. These lated to the stability of the dispersion, which is determined by the structural properties of properties were compared between agglomerated GG powders at different sucrose binder the powder
Summary
The fluidized-bed agglomeration (FBA) process is started by placing the primary powder in the container of the agglomeration chamber and fluidizing it by using an upward hot air stream. A water-based low-viscosity liquid, called a binder, is sprayed on the powder flowing through the agglomeration chamber. Powder particles coalesce during the spraying period (agglomeration) and disintegrate due to collisions with other powder particles or the chamber wall (attrition). The FBA process modifies various characteristics of food powders, including the outer structure, size distribution, flowability, density, wettability, and dissolution behavior [1,2,3]. The FBA process is known to modify the rheological properties of the original material [4]. The FBA process is widely used in the food industry to modify food powders. The FBA process has been conducted on food powders derived from commercial foodstuffs, and on gum powders mainly used as thickeners, gelling agents, emulsifiers, and stabilizers
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