Production of granola breakfast cereal by fluidised bed granulation

Pankaj B. Pathare*, Nursin Baş, John J. Fitzpatrick, Kevin Cronin, Edmond P. Byrne

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

Abstract

In the fluidised bed granulation process the effect of nozzle air pressure and binder spray rate on key aggregate quality attributes were studied. The experimental results show that a decrease in nozzle air pressure leads to larger mean granule size. The combination of lowest nozzle air pressure and lowest binder spray rate results in granules with the highest levels of hardness and crispness. The combination of low nozzle air pressure and low binder spray rate results in the least distribution span. Granola hardness was affected by nozzle air pressure. Nozzle air pressure and binder spray rate did not have significant effect on crispness.

Original languageEnglish
Pages (from-to)549-554
Number of pages6
JournalFood and Bioproducts Processing
Volume90
Issue number3
DOIs
Publication statusPublished - Jul 2012

Keywords

  • Crispness
  • Fluidised bed granulation
  • Granola
  • Hardness
  • Texture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Biochemistry
  • Chemical Engineering(all)

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