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https://doi.org/10.31895/hcptbn.13.3-4.10

Agglomeration process in the fluidized bed, the effecting parameters and some applications

Hira Yuksel   ORCID icon orcid.org/0000-0001-7110-4200 ; Department of Food Engineering, Ege University, Izmir, Turkey
Nur Dirim ; Department of Food Engineering, Ege University, Izmir, Turkey

Puni tekst: engleski, pdf (374 KB) str. 159-163 preuzimanja: 379* citiraj
APA 6th Edition
Yuksel, H. i Dirim, N. (2018). Agglomeration process in the fluidized bed, the effecting parameters and some applications. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13 (3-4), 159-163. https://doi.org/10.31895/hcptbn.13.3-4.10
MLA 8th Edition
Yuksel, Hira i Nur Dirim. "Agglomeration process in the fluidized bed, the effecting parameters and some applications." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 13, br. 3-4, 2018, str. 159-163. https://doi.org/10.31895/hcptbn.13.3-4.10. Citirano 01.10.2020.
Chicago 17th Edition
Yuksel, Hira i Nur Dirim. "Agglomeration process in the fluidized bed, the effecting parameters and some applications." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 13, br. 3-4 (2018): 159-163. https://doi.org/10.31895/hcptbn.13.3-4.10
Harvard
Yuksel, H., i Dirim, N. (2018). 'Agglomeration process in the fluidized bed, the effecting parameters and some applications', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 13(3-4), str. 159-163. https://doi.org/10.31895/hcptbn.13.3-4.10
Vancouver
Yuksel H, Dirim N. Agglomeration process in the fluidized bed, the effecting parameters and some applications. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2018 [pristupljeno 01.10.2020.];13(3-4):159-163. https://doi.org/10.31895/hcptbn.13.3-4.10
IEEE
H. Yuksel i N. Dirim, "Agglomeration process in the fluidized bed, the effecting parameters and some applications", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.13, br. 3-4, str. 159-163, 2018. [Online]. https://doi.org/10.31895/hcptbn.13.3-4.10

Sažetak
The agglomeration process has been commonly used to improve the functional properties of powder products to form larger agglomerates.
Agglomeration provides a granular structure to powders, reduce the dusting and improving their characteristics, such as storage stability,
wettability, dispersibility, and solubility. This process can be performed by different methods, one of which is fluidized bed agglomeration widely
used in food processing since the agglomerates produced by this technique have high porosity, low density, and good mechanical resistance. At the same time, this process is influenced by many factors; e.g., inlet air temperature, air velocity, mixing rate, and properties of the binder agents. Inlet air temperature affects the mass and heat transfer; air velocity prevents caking and accelerates mass and heat transfer; mixing rate allows mixing the binder agent uniformly over the particles; and the properties of the binder agent, such as concentration and viscosity have an impact on the properties of the final product. These four factors should be well known and controlled so that the agglomerates produced have the desired properties. Furthermore, the use of fluidized bed agglomeration results in products that can be used in widespread areas and in high quantities, and this method also creates the opportunity to utilize excess foods not consumed.

Ključne riječi
powders; agglomeration process; fluidized bed agglomeration; particle size; powder properties

Hrčak ID: 217750

URI
https://hrcak.srce.hr/217750

Posjeta: 544 *