日本食品科学工学会誌
Online ISSN : 1881-6681
Print ISSN : 1341-027X
ISSN-L : 1341-027X
シリーズ─地域食品研究のエクセレンス(第10 回)
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
五月女 格井上 孝司片桐 孝夫竹内 博一津田 升子岡留 博司佐々木 朋子五十部 誠一郎
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2016 年 63 巻 6 号 p. 247-253

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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.

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