Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration Original Research Article

The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of cocoa beverage powders. A pilot scale agglomerator was used in the tests. For the cocoa beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400–700 g/min) led to a decrease in the mean particle diameter (400 g/min – 564.70 μm, 700 g/min – 438.40 μm) and an increase in the dryer rotation (12–52 rpm) led to an increase in the product moisture (12 rpm – 1.52% w.b., 52 rpm – 1.88% w.b.). The changing from 1.0 × 102 to 1.8 × 102 kPa of the vapor pressure resulted in an increase in moisture of the cocoa beverage powder (1.0 × 102 kPa – 1.46% w.b., 1.8 × 102 kPa – 1.94% w.b.) and the intensification of the yellow color of the product (1.0 × 102 kPa – 14.51, 1.8 × 102 kPa – 15.17).