Production of granola breakfast cereal by fluidised bed granulation

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

doi:10.1016/j.fbp.2011.08.004

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

Soils, Water and Agricultural Engineering

Research output: Contribution to journal › Article › peer-review

12 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 language	English
Pages (from-to)	549-554
Number of pages	6
Journal	Food and Bioproducts Processing
Volume	90
Issue number	3
DOIs	https://doi.org/10.1016/j.fbp.2011.08.004
Publication status	Published - 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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10.1016/j.fbp.2011.08.004

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title = "Production of granola breakfast cereal by fluidised bed granulation",

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.",

keywords = "Crispness, Fluidised bed granulation, Granola, Hardness, Texture",

author = "Pathare, {Pankaj B.} and Nursin Ba{\c s} and Fitzpatrick, {John J.} and Kevin Cronin and Byrne, {Edmond P.}",

note = "Funding Information: Authors would like to acknowledge the National Development Plan, through the Food Institutional Research Measure, administered by the Department of Agriculture, Fisheries and Food, Ireland for providing funding for this work.",

year = "2012",

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language = "English",

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journal = "Food and Bioproducts Processing",

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TY - JOUR

T1 - Production of granola breakfast cereal by fluidised bed granulation

AU - Pathare, Pankaj B.

AU - Baş, Nursin

AU - Fitzpatrick, John J.

AU - Cronin, Kevin

AU - Byrne, Edmond P.

N1 - Funding Information: Authors would like to acknowledge the National Development Plan, through the Food Institutional Research Measure, administered by the Department of Agriculture, Fisheries and Food, Ireland for providing funding for this work.

PY - 2012/7

Y1 - 2012/7

N2 - 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.

AB - 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.

KW - Crispness

KW - Fluidised bed granulation

KW - Granola

KW - Hardness

KW - Texture

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VL - 90

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JO - Food and Bioproducts Processing

JF - Food and Bioproducts Processing

IS - 3

ER -

Production of granola breakfast cereal by fluidised bed granulation

Abstract

Keywords

ASJC Scopus subject areas

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