Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam

Autor: Fernanda Zaratini Vissotto, Lívia Calegari Jorge, Gisele Tokie Makita, Raquel Carolina Giarola, Florencia Cecilia Menegalli, Maria Isabel Rodrigues, Gina Maria Bueno Quirino Cardozo

Publikováno v: Food Science and Technology, Volume: 34, Issue: 4, Pages: 649-656, Published: DEC 2014
Food Science and Technology, Vol 34, Iss 4, Pp 649-656 (2014)
Food Science and Technology v.34 n.4 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the mor

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