Estudo do processo de aglomeração com vapor e perda de qualidade por caking de achocolatados em pó

TL;DRAbstract

Cocoa beverage powders consist of a mixture of cocoa, sugar, maltodextrin, flavors, and may contain dairy products.To obtain products with adequate reconstitution in liquids, the cocoa beverage powders are subjected to the processes of lecithination (addition of the surfactant soy lecithin) and steam agglomeration.One objective of this study was to evaluate the effects of the main variables of the steam agglomeration process (vapor pressure, temperature of rotary dryer, solid feed rate and dryer rotation frequency) on the physical and physicochemical characteristics of cocoa beverage powders.The steam agglomeration led to an increased average particle diameter, being more pronounced in the product formulated with granulated sugar.The process was responsible for powder darkening, reduction of the product's moisture and decrease in the wettability.Additionally, the morphology of the cocoa beverage powder granules was characterized in different operating conditions of the steam agglomerat

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