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Material Properties and Tableting of Fruit Powders

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Abstract

The tableting of fruit powders is gaining popularity due to conveniences in its use, storage, transportation, and product formulation. Food powders are generally cohesive in nature, and their compressibility is highly correlated with the material properties of the powder. Here, the material properties of fruit powders and their respective compressibilities in relation to powder type, drying technique and their operating parameters, portion of the fruit used to produce the fruit powder, and drying aids are discussed. Among the material properties analyzed, moisture content, water activity, particle density, particle size and shape, and powder surface properties are identified as vital properties that highly influence the tableting behavior of fruit powders. The Kawakita and Lüdde model and Heckel equation are widely studied to describe the compressibility and compactibility of fruit powders. A four-parameter model fits the sigmoidal compression data of food powders well.

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Authors and Affiliations

  1. Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering & Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

    M. G. Aziz

  2. Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Y. A. Yusof & M. Saifullah

  3. School of Biomedical Sciences, Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW, 2678, Australia

    C. Blanchard & A. Farahnaky

  4. Laboratory of Food Physics, Institute of Food Science, Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Austria

    G. Scheiling

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  1. M. G. Aziz
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  3. C. Blanchard
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  4. M. Saifullah
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  5. A. Farahnaky
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Aziz, M.G., Yusof, Y.A., Blanchard, C. et al. Material Properties and Tableting of Fruit Powders. Food Eng Rev 10, 66–80 (2018). https://doi.org/10.1007/s12393-018-9175-0

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