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Materials properties and tableting of fruit powders


Citation

Aziz, Mohammad Gulzarul and Yusof, Yus Aniza and Blanchard, Christopher L. and Saifullah, Md. and Farahnaky, Asgar and Scheiling, G. (2018) Materials properties and tableting of fruit powders. Food Engineering Reviews, 10 (2). 66 - 80. ISSN 1866-7910; ESSN: 1866-7929

Abstract / Synopsis

The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are generally cohesive in nature, and their compressibility is highly correlated with the material properties of the powder. Here, the material properties of fruit powders and their respective compressibilities in relation to powder type, drying technique and their operating parameters, portion of the fruit used to produce the fruit powder, and drying aids are discussed. Among the material properties analyzed, moisture content, water activity, particle density, particle size and shape, and powder surface properties are identified as vital properties that highly influence the tableting behavior of fruit powders. The Kawakita and Lüdde model and Heckel equation are widely studied to describe the compressibility and compactibility of fruit powders. A four-parameter model fits the sigmoidal compression data of food powders well.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1007/s12393-018-9175-0
Publisher: Springer
Keywords: Fruit powder; Flowability; Cohesiveness; Tableting; Compaction modeling; Dissolution .
Depositing User: Mr. Sazali Mohamad
Date Deposited: 27 Nov 2019 15:27
Last Modified: 27 Nov 2019 15:27
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s12393-018-9175-0
URI: http://psasir.upm.edu.my/id/eprint/74908
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