Related Experiment Video
Updated: Jun 2, 2026
12:59
A System to Create Stable Nanoparticle Aerosols from Nanopowders
Published on: July 26, 2016
Agglomeration of food powder and applications
K Dhanalakshmi1, S Ghosal, S Bhattacharya
1Food Engineering Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, India.
Critical Reviews in Food Science and Nutrition
|April 15, 2011
Summary
Agglomeration enhances food powder properties like flowability and dispersability, improving consumer products such as instant mixes and health bars. This review covers key agglomeration methods and their impact on food product quality.
Area of Science:
- Food Science and Technology
- Materials Science
Background:
- Agglomeration is widely used in food processing for products like milk powder, soup mixes, and health bars.
- It improves physical properties of food powders, including bulk density, flowability, dispersability, and stability.
Purpose of the Study:
- To review the applications, methods, and properties of agglomerated food products.
- To highlight the advantages of agglomeration for consumer product usability.
Main Methods:
- Review of existing literature on food agglomeration processes.
- Analysis of various agglomeration techniques such as pressure, extrusion, rewetting, spray-bed drying, steam jet, heat/sintering, and binders.
- Discussion of the physical and instant properties of agglomerated foods.
Main Results:
- Agglomeration significantly improves powder flowability, dispersability, and bulk density.
- Consumer products like instant beverages and health bars benefit from enhanced usability.
- Various methods offer tailored properties for specific food applications.
Conclusions:
- Agglomeration is a crucial process for enhancing food powder functionality and consumer acceptance.
- Understanding different agglomeration techniques is key to optimizing food product development.
- The review provides insights into the relationship between processing methods and the properties of agglomerated food products.
Related Concept Videos
03:22Colloids
Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
01:27Pharmaceutical Alternatives: Polymorphic Form-Related and Particle Size-Related Therapeutic Nonequivalence
Changes in polymorphic forms can significantly influence the bioavailability of poorly soluble drugs. Although the FDA defines pharmaceutical equivalence based on having the same active ingredient, dosage form, and route of administration, it does not automatically disqualify products with different polymorphic forms. This means two products with different polymorphs can still be deemed pharmaceutically equivalent. However, polymorphic differences can affect properties like wettability,...
01:09Colloidal precipitates
The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...
01:28Factors Influencing Drug Absorption: Pharmaceutical Parameters
Solid dosage forms such as tablets and capsules undergo rigorous manufacturing processes to ensure stability and effectiveness. Their dissolution and absorption properties are influenced significantly by the choice of excipients (inactive ingredients that serve various roles in the formulation), and the methodology applied during production. The manufacturing parameters, such as compression force and granulation techniques, significantly affect dissolution rates. Elevated compression forces...
01:06Coagulation
Colloidal solids are solid particles suspended in solution. They are usually negatively charged, attracting a compact primary layer of positively charged ions, which attract more counterions to form an electrical double layer. Electrostatic repulsion between the charged double layers prevents the particles from colliding, stabilizing the colloids. These solids are often undesirable because they can contain toxins that are difficult to remove. Coagulation is a technique that helps aggregate and...
01:29The Colloidal State
The formation of a colloidal system is exemplified by an aqueous solution containing Cl− ions is introduced to another containing Ag+ ions, resulting in the precipitation of solid AgCl as extremely tiny crystals. Instead of settling out as a filterable precipitate, these crystals remain suspended in the liquid, showcasing a colloidal system.A colloidal system involves colloidal particles within the approximate range of 1 to 1000 nm in at least one dimension, dispersed in a medium called the...