Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam

Food Science and Technology (Campinas)

Fernanda Zaratini Vissotto²  Raquel Carolina Giarola²  Lívia Calegari Jorge²  Gisele Tokie Makita²  Gina Maria Bueno Quirino Cardozo²  Maria Isabel Rodrigues¹  Florencia Cecilia Menegalli¹ 

[1] ,Institute of Food Technology Cereal and Chocolate Technology Center Campinas SP ,Brazil

关键词: agglomeration;    steam;    cocoa beverage powder;    morphological analysis;    particle shape;    particle size;   

DOI  :  10.1590/1678-457X.6246

来源: SciELO

【 摘 要 】

In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. aiming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors - compacity, circularity, roughness, and aspect ratio - in the operating conditions evaluated. It was observed that the cocoa beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 μm. as for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 μm.

【 授权许可】

CC BY   
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