ŻYWNOŚĆ. Nauka. Technologia. Jakość, 2005, 2 (43) Supl.,  156 – 163

KAROLINA POSZYTEK, ANDRZEJ LENART

THE EFFECT OF AGGLOMERATION ON PHYSICAL PROPERTIES OF MILK-AND-CEREAL POWDERED PORRIDGES FOR INFANTS

S u m m a r y

The objective of this paper was to determine the effect of moisture agglomeration on physical properties of milk-and-cereal powdered porridges with added cocoa, pieces of dried fruits, or powdered dried fruits, developed for infants. The agglomeration was carried out by mixing the mixture being moisturized in a fluidized bed that was either pneumatically or mechanically generated.

The analysis of physical properties included: water activity and water content, granulometric composition, loose and tapped bulk density, looseness, repose angle from different surfaces and flowability of powdered porridges before and after the agglomeration accomplished.

Non-agglomerated porridges for infants were sparingly water-soluble powders, showed a high bulk density and a low looseness. The moisture agglomeration contributed to improving the physical properties of milk-and-cereal powdered porridges for infants. The agglomerates produced were characterized by a particularly high looseness and flowability, regardless of the content of raw materials in the porridges and of the agglomeration method applied.

Key words: milk-and-cereal powdered porridge for infants, food powders, agglomeration, fluidized bed