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Flow Properties of Spray‐Dried Encapsulated Butteroil
Author(s) -
KONSTANCE R.P.,
ONWULATA C.I.,
HOLSINGER V.H.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb06243.x
Subject(s) - caking , angle of repose , lactose , flow properties , materials science , spray drying , chemical engineering , volumetric flow rate , chemistry , chromatography , composite material , food science , thermodynamics , physics , mechanics , engineering
The interdependence of physical properties of spray‐dried butteroil encapsulated in sucrose, lactose or all‐purpose flour were evaluated and compared to those of common powders such as spray‐dried nonfat dry milk, whole milk powder, and sodium chloride. Powders were evaluated in terms of flow (mass flow rate and angle of repose), bulk (density) and mechanical properties (compressibility and stress relaxation). The powders were classified into three groups by mechanical sieving based on size as: “small particles” (>210 μm), “particles” (+210–420 μm) and “encapsulated particles” (+210–500 μm). The flow and mechanical behavior of encapsulated powders were different (P < 0.05) from the other powders. Encapsulated powders were less flowable (P < 0.05) but the addition of 2% anti‐caking/flow agent enhanced flow characteristics.