Abstract
AbstractBy offering a powder that ensures the healthy value of the fruits, a proper flowability and adequate viscosity after rehydration, there could be an opportunity to promote fruit consumption. The particle size is of critical importance with regard to the properties of a powder. But the separation of a product by particle size is usually associated with compositional changes. In this study, an orange powder product with the same composition but different particle size was compared. The particle sizes considered (269 ± 4, 189 ± 4, 118 ± 3 µm) offer a product with the same bioactive compound content and guarantee a good powder flowability: angle of repose, compressibility, density, porosity and Hausner’s and Carr’s indexes. Nevertheless, grinding can be used as a simple green technology with which to adjust the particle size so as to obtain rehydrated products with differing viscosities and, therefore, powders with different applications: the smaller the particle size, the lower the viscosity.
Funder
Universidad Politècnica de València
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference39 articles.
1. Agudelo, C., Igual, M. M., Camacho, M. M., & Martínez-Navarrete, N. (2017). Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder. Food Science and Technology International, 23, 61–74. https://doi.org/10.1177/1082013216658368
2. Alam, S. A., Järvinen, J., Kirjoranta, S., Jouppila, K., Poutanen, K., & Sozer, N. (2014). Influence of particle size reduction on structural and mechanical properties of extruded rye bran. Food and Bioprocess Technology, 7, 2121–2133. https://doi.org/10.1007/s11947-013-1225-2
3. Barbosa-Cánovas, G. V., Ortega-Rivas, E., Juliano, P., & Yan, H. S. (2005). Food powders: physical properties, processing, and functionality. Kluwer Academic/Plenum
4. Bender, A. B. B., Speroni, C. S., Moro, K. I. B., Morisso, F., dos Santos, D., da Silva, L. P., & Penna, N. (2020). Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. LWT - Food Science and Technology, 117, 108652. https://doi.org/10.1016/j.lwt.2019.108652
5. Day, L., Xu, M., Oiseth, S. K., Hemar, Y., & Lundin, L. (2010). Control of morphological and rheological properties of carrot cell wall particle dispersions through processing. Food and Bioprocess Technology, 3, 928–934. https://doi.org/10.1007/s11947-010-0346-0
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献