Factors Influencing Instant Properties of Agglomerated Food

조립화된 분말식품의 인스탄트성질에 영향을 미치는 인자

  • Park, Hyun-Jin (Department of Food Technology, Korea University) ;
  • Rhee, Chul (Department of Food Technology, Korea University)
  • 박현진 (고려대학교 식품공학과) ;
  • 이철 (고려대학교 식품공학과)
  • Published : 1986.02.01

Abstract

Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated particle ranging from 0.1 mm - 0.3 mm showed the excellent instant effect.

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