Production of granola breakfast cereal by fluidised bed granulation

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• 作者：Pankaj B. Pathare ; ^{pbpathare@yahoo.co.in} ; ^{pbpathare@gmail.com} ; Nursin Ba艧 ; John J. Fitzpatrick ; Kevin Cronin ; Edmond P. Byrne
• 关键词：Granola ; Crispness ; Hardness ; Texture ; Fluidised bed granulation
• 刊名：Food and Bioproducts Processing
• 出版年：2012
• 期刊代码：P3_09603085
• 类别：abs
• 出版时间：July, 2012
• 卷：90
• 期：3
• 页码：549-554
• 文件大小：827 K

摘要

In the fluidised bed granulation process the effect of nozzle air pressure and binder spray rate on key aggregate quality attributes were studied. The experimental results show that a decrease in nozzle air pressure leads to larger mean granule size. The combination of lowest nozzle air pressure and lowest binder spray rate results in granules with the highest levels of hardness and crispness. The combination of low nozzle air pressure and low binder spray rate results in the least distribution span. Granola hardness was affected by nozzle air pressure. Nozzle air pressure and binder spray rate did not have significant effect on crispness.