Agglomeration of galactomannan gum powders: Physical, rheological, and structural characterizations

Lee, Hyundo; Yoo, Byoungseung

doi:10.1016/j.carbpol.2020.117599

Cited by 20 publications

(30 citation statements)

References 23 publications

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“…Therefore, GG was more friable than the others due to higher friction forces between the particles and between the particles and the fluidizing vessel [ 22 ]. A similar result was also reported for agglomerated galactomannans in the presence of dextrin binder solution at different concentrations [ 4 ]. Therefore, it can be concluded that the particle size and PSD of the GG agglomerates prepared with sugar binders were considerably affected.…”

Section: Resultssupporting

confidence: 87%

“…In particular, among the agglomerates, the GG agglomerate with lactose with the highest span value (2.31) had the widest PSD. Thus, the span was greatly influenced by the strength of the bridge structures connecting the primary particles with the sugar binder [ 4 , 23 ]. According to Johansen and Schæfer [ 20 ], the agglomerates can simultaneously be broken up and grow due to both friction forces and particle coalescence in the granulator.…”

Section: Resultsmentioning

confidence: 99%

“…The particles in the fine gum powders displayed a small, compact, and smooth appearance, while the agglomerate showed large and irregular-shaped particles with wrinkled and porous structures due to the sticking of the smaller particles to the larger ones. It is well known that agglomerated particles can have different sizes, shapes, and structures [ 4 , 5 ]. The particle sizes of the agglomerate with sugar binders were much larger than those of the fine gum powder, indicating that the individual fine particles could stick together under the influence of the sugar binder.…”

Section: Resultsmentioning

confidence: 99%

“…In the food industry, agglomeration is applied when the principal objective is to produce porous agglomerates with a suitable particle size that can be dispersed or dissolved quickly in a liquid [ 3 ]. Moreover, the agglomerated products can be final consumer foods (e.g., instant powdered drinks) or products (e.g., gum or starch as a thickening or gelling agent) that are used in food processing [ 4 ]. In particular, a wide variety of food thickening or gelling agents mainly consisting of gums that must be agglomerated to avoid the formation of lumps or undissolved sediment during hydration.…”

Section: Introductionmentioning

confidence: 99%

“…They reported that the use of sugar and gum binder liquids could greatly enhance the physical properties of XG-based thickeners. Lee and Yoo [ 4 ] found that the physical properties of agglomerated galactomannans could be considerably influenced by the particle growth during agglomeration and the concentration of maltodextrin solution used as a binder. They also suggested that the investigation of galactomannan gums agglomerated with different sugar binders is needed to understand the intermolecular interaction between galactomannans and sugar binder solution.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration

Lee

Min

Roh

et al. 2021

Foods

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Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D50) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D50 and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D50 and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process.

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Section: Resultssupporting

confidence: 87%