Effect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powder

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dc.authorid0000-0001-9601-8843en_US
dc.authorid0000-0001-8560-0010en_US
dc.contributor.authorAtalar, İlyas
dc.contributor.authorYazıcı, Fehmi
dc.date.accessioned2021-06-23T19:50:43Z
dc.date.available2021-06-23T19:50:43Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractFluidized bed agglomeration is a widely used technique in the production of instant food powders. In this process, primary particles are agglomerated to give a granule-shaped product with improved instant characteristics compared to the original primary particles. Instant products are easy to use by the consumers and hence are favored over the unagglomerated particles. Depending on the type of binder used and process conditions, agglomerates exhibit different shapes, structures and instant properties. In this study, spray-dried yoghurt powders were agglomerated in a top sprayed fluid bed granulator. The influence of different binders (distilled water, ionic, and sugar-based solutions) on agglomeration growth mechanism, particle morphology, and chemical bonds were investigated. The results showed that sugar-based binders caused large particle size and porosity compared to water binders (p < 0.05). Hydrophilic sugars also improved wettability. b* value of powders enhanced with sugar binders. Protein and stretching vibration of N-H groups were affected by acidity of water and resulted in an improvement of powder solubility. Circularity of particles decreased with the usage of hydrophilic sugar solutions while elongation increased.en_US
dc.identifier.doi10.1080/07373937.2018.1529038
dc.identifier.endpage1664en_US
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue13en_US
dc.identifier.scopus2-s2.0-85057810704en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1656en_US
dc.identifier.urihttps://doi.org/10.1080/07373937.2018.1529038
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9845
dc.identifier.volume37en_US
dc.identifier.wosWOS:000480554300006en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalar, İlyas
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofDrying Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAgglomerationen_US
dc.subjectBinder Typesen_US
dc.subjectMorphologyen_US
dc.subjectAgglomerate Structureen_US
dc.subjectYoghurt Powderen_US
dc.titleEffect of different binders on reconstitution behaviors and physical, structural, and morphological properties of fluidized bed agglomerated yoghurt powderen_US
dc.typeArticleen_US

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