Material Properties and Tableting of Fruit Powders

Aziz, M, Yusof, Y, Blanchard, C, Saifullah, M, Farahnaky, A and Scheiling, G 2018, 'Material Properties and Tableting of Fruit Powders', Food Engineering Reviews, vol. 10, no. 2, pp. 66-80.


Document type: Journal Article
Collection: Journal Articles

Title Material Properties and Tableting of Fruit Powders
Author(s) Aziz, M
Yusof, Y
Blanchard, C
Saifullah, M
Farahnaky, A
Scheiling, G
Year 2018
Journal name Food Engineering Reviews
Volume number 10
Issue number 2
Start page 66
End page 80
Total pages 15
Publisher Springer New York LLC
Abstract 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.
Subject Food Processing
Keyword(s) Cohesiveness
Compaction modeling
Dissolution
Flowability
Fruit powder
Tableting
DOI - identifier 10.1007/s12393-018-9175-0
Copyright notice © Springer Science+Business Media, LLC, part of Springer Nature 2018
ISSN 1866-7910
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