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| Araújo,Tayla Maria Ramos; Farias,Michael Douglas Lemos; Afonso,Marcos Rodrigues Amorim; Costa,José Maria Correia da; Eça,Kaliana Sitonio. |
| ABSTRACT The study of the flow properties and particle surfaces of a food powder is essential for predicting its behaviour during processing and commercialization. The objective of this work was to determine the powder flow properties of lyophilized green coconut pulp with different concentrations of maltodextrin. Samples containing 0, 5, 10 and 15% (m/m) maltodextrin were lyophilized, and the flow index (FI), wall friction angles and densities were determined. The microstructure of the powders was evaluated by scanning electron microscopy (SEM). The samples containing 0 and 5% maltodextrin showed 1.87 FI, classifying them as very cohesive powders, and those containing 10 and 15% cohesive powder showed 2.12 and 2.43 FI, respectively. The powder densities... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flow index; Cohesiveness; Powder density.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100402 |
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| Afonso,Marcos R. A.; Rodrigues,Brena K. M.; Costa,José M. C. da; Rybka,Ana C. P.; Wurlitzer,Nedio J.. |
| ABSTRACT The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Powdered fruit; Microscopy; Flow index; Powder rheology. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662019000200133 |
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