Food Engineering Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, India.
Crit Rev Food Sci Nutr. 2011 May;51(5):432-41. doi: 10.1080/10408391003646270.
Agglomeration has many applications in food processing and major applications include easy flow table salt, dispersible milk powder and soup mix, instant chocolate mix, beverage powder, compacted cubes for nutritional-intervention program, health bars using expanded/puffed cereals, etc. The main purpose of agglomeration is to improve certain physical properties of food powders such as bulk density, flowability, dispersability, and stability. Agglomerated products are easy to use by the consumers and hence are preferred over the traditional non-agglomerated products that are usually non-flowable in nature. The properties of food agglomerates and the process of agglomeration like employing pressure, extrusion, rewetting, spray-bed drying, steam jet, heat/sintering, and binders have been reviewed. The physical and instant properties of agglomerated food products have also been discussed.
团聚在食品加工中有许多应用，主要应用包括易流动的食盐、可分散的奶粉和汤料、速溶巧克力粉、饮料粉、营养干预计划用的压缩方块、使用膨化/膨化谷物的健康棒等。团聚的主要目的是改善食品粉末的某些物理性质，如堆积密度、流动性、分散性和稳定性。团聚产品易于消费者使用，因此优于传统的非团聚产品，传统的非团聚产品通常在性质上不可流动。本文综述了食品团聚体的性质和团聚过程，如加压、挤压、再润湿、喷雾床干燥、蒸汽射流、热/烧结和粘合剂。还讨论了团聚食品产品的物理和即时性质。
