Journal ArticleDOI
Comparison of quality parameters of granola produced by wet granulation with commercially available product
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In this article, the authors compared the performance of high shear and fluidized bed granulation processes for granola and found that the high-shear granulation process led to larger, denser, less porous and stronger aggregates compared with the fluidised bed process.About:
This article is published in Food and Bioproducts Processing.The article was published on 2012-10-01. It has received 7 citations till now. The article focuses on the topics: High Shear Granulation & Granulation.read more
Citations
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Journal ArticleDOI
Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process
Sabah Mounir,Sabah Mounir,Carmen Téllez-Pérez,Carmen Téllez-Pérez,Kappat Valiyapeediyekkal Sunooj,Karim Allaf +5 more
TL;DR: The impact of DIC operative parameters on Zaghloul date could be observed through the expansion ratio, and the textural characteristics (Hardness HA, Springiness SP, Cohesiveness CO, and Chewiness CH).
Journal ArticleDOI
Determination of Cl, Br and I in granola: Development of an accurate analytical method using ICP-MS.
Gabriel T. Druzian,Mariele S. Nascimento,Uillian Mozart Ferreira da Mata Cerqueira,Uillian Mozart Ferreira da Mata Cerqueira,Cleber Galvão Novaes,Marcos A. Bezerra,Fabio A. Duarte,Erico M.M. Flores +7 more
TL;DR: Microwave-induced combustion (MIC) system for further Cl, Br, and I determination in granola by inductively coupled plasma mass spectrometry (ICP-MS) was proposed and low carbon concentration in digests was achieved, minimizingerences by ICP-MS.
Journal ArticleDOI
Attrition of granola as a function of manufacturing process parameters during fluidised bed granulation and subsequent pneumatic conveying
TL;DR: In this article, the authors examined the breakage of granola produced by fluidized bed granulation during pneumatic conveying process and developed a simple power law breakage model based on process input parameters.
Quality changes of cereal muesli with seeds during storage.
TL;DR: In this paper, the authors evaluated the shelf life of muesli with seeds for 6 months at 20±2 °C temperature and air humidity, and found that after 6 months storage, the moisture content in samples packaged in the paper tube decreases by 14.3%, in Doypack by 20.5% and in paper bag by 34.9%.
Proceedings ArticleDOI
Using quality by design and quality risk management principles to aid the development of a high shear wet granulation process
TL;DR: Retrospective risk analysis results demonstrated that the established process control strategies were efficient to ensure the granules consistently meet the specifications.
References
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Journal ArticleDOI
CONSUMER AWARENESS OF AND ATTITUDES TO FOOD TEXTURE: I: Adults.
Alina S. Szczesniak,Earl L. Kahn +1 more
TL;DR: Intensity of flavor, socially and culturally learned expectations, psychological and physiological factors, sex, socio-economic class, image of a food, and eating occasions influence awareness and attitudes to texture among adult consumers.
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Spectral composition of eating sounds generated by crispy, crunchy and crackly foods
TL;DR: In this paper, a panel of 60 subjects classified the 8 foods according to their texture: crispy, crunchy and crackly and these textural characteristics were described by spectral characteristics of biting sounds.
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Effect of water activity on crispness of breakfast cereals
TL;DR: In this article, three breakfast cereals (two commercial products and one experimental product made by extrusion cooking) were placed over 10 saturated salt solutions in desiccators for 3 weeks and then studied by sensory and mechanical analysis.
Journal ArticleDOI
Effect of operating conditions and physico–chemical properties on the wet granulation kinetics in high shear mixer
TL;DR: In this paper, the authors present the study of wet granulation of microcrystalline cellulose powder, MCC (Avicel PH101) using high-shear mixer granulator.