Driss Oulahna

Hydration properties of durum wheat semolina: influence of particle size and temperature

The hydration of semolina particles is an essential step in couscous processing which leads to binding between particles for the formation of agglomerates. Despite this importance, the hydration properties of such food products are rarely studied and in particular, durum wheat semolina has never been investigated. Here we present,a study of the hydration properties of durum wheat semolina by determination of water sorption isotherms, and other characterisation techniques to obtain a better understanding of hydration mechanisms. Equilibrium and dynamic sorption properties, have been measured as a function of relative humidity by means of a controlled atmosphere microbalance. It is found that durum wheat semolina presents a type II isotherm [F. Rouquerol, J. Rouquerol, K. Sing, Adsorption by Powders and Porous Solids-Principles Methodology and Applications, Academic Press, 1999] indicative of multi-layer adsorption. The Guggenheim-Anderson-de Boer (GAB) model is used to describe the isotherm and obtain a better understanding of hydration mechanisms and liquid/solid interactions. The effects observed are related to physical properties of the semolina. In particular, the size of the semolina particles is found mainly to influence sorption kinetics: the finer the particles, the faster their sorption kinetics. Increasing temperature in the range 25-45 degreesC accelerates sorption kinetics. Furthermore, hydration causes no irreversible transformation of semolina components. Thus, absorption kinetics seem to be influenced by physical mechanisms, while the biochemical composition determines the amount of water sorbed.

Wet granulation: the effect of shear on granule properties

This paper presents a study of the wet granulation of fine cosmetic particles using a high-shear mixer granulator on a given particle and binder system. The shear effect on granule properties is highlighted. The granules formed under different impeller speeds are divided into size classes and further examined in terms of porosity, friability and binder content. The main result of this study is that, depending on operating conditions, the granulation of a fine powder with a given binding liquid can result in the formation of granules of very different characteristics in terms of size, porosity and friability. Mechanical energy brought to the granulation system is as important as the physicochemical characteristics of the powder-binder pair.

Improving the dispersion kinetics of a cocoa powder by size enlargement

The efficient dispersion of powders in liquids is required in many fields. For this reason, it is useful to understand the mechanisms of dispersion and the physical properties of powders which influence the dispersion rate. Here, we have chosen to work with a low-fat cocoa powder commonly used in the food industry. Firstly, we have determined the physical properties of the powder (densities, cohesion, flowability, size and surface energy) and then measured the dispersion times of cocoa in water using a novel optical method. Further experiments, using the same technique, are performed using larger grains obtained by granulating cocoa powder. It is found that the dispersion times are shorter for the granules and much shorter than the dispersion time for ungranulated powder. The dispersion times for granules increase with the size of granules.

Binder granulation and compaction of coloured powders

This paper gives results of a study of compacts made from both a free powder mixture and granules made from this same mixture, and produced by two binder granulation techniques: high shear granulation and fluidised bed granulation. The characteristics of the compacts are analysed in terms of colour and aspect derived from their reflectance spectra and related to the flow properties and bulk density of the components forming the compacts.

The incidence of pressure on the colour of compacted powders

This paper examines the effect of densification on the colour of compacted powders and considers whether the link is between colour and texture brought about by compaction pressure or by particle rearrangement. A methodology is established to qualify and quantify the colour and the texture of a free powder and its compact. This is done by measurements of the diffuse reflectance spectra (DRS), and experimental results are presented for the relation between densification characteristics and colour for compaction pressure of up to 30 kN.