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Agglomeration Process of Spirulina platensis Powder in Fluidized Bed Improves Its Flowability and Wetting Capacity

Year: 2024

Type: article

Abstract: High Resolution Image Download MS PowerPoint Slide This study analyzed the physicochemical and flowability properties of Spirulina platensis biomass powder, obtained through the fluidized bed agglomeration process, with a focus on its potential application in the food industry. This process aimed to reduce fine particles and enhance their dispersion in liquids. The study explored different fluidization air temperatures (65–85 °C) and binder solution flow rates (1.5–2.5 mL/min), using a 30% maltodextrin solution (9 ≤ DE-value ≤12) as binder. Optimal results were achieved at temperatures of 75 and 85 °C and binder flow rates between 2 and 2.5 mL/min. Under these conditions, the yield exceeded 50%, producing agglomerated powders containing more than 56% protein, 5–7.5% moisture, and low water activity (less than 0.65). The agglomerated powders exhibited improved flowability, with the Carr compressibility index decreasing from 33.38% [raw material (RM)] to values below 20% (agglomerated powders) and the Hausner ratio decreasing from 1.5 (RM) to 1.25 (agglomerated powders). Additionally, there was a significant increase in average particle size, with a 3.5-fold increase in D 50 (from 49.47 to 148.13–170.00 μm), faster wetting times (from 300 to 3–150 s), and a change in the color perception compared to the RM was also observed.

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00745