Selected physico-mechanical properties of instant puddings

The aim of the study was to evaluate and compare selected physical properties of instant puddings for differences determined by the manufacturer. In studies the selected physical and mechanical parameters including variation of the material in terms of the raw materials used in the production process and (although largely unknown) the technological operations were characterized. The studies included determination of granulometric composition, bulk density loose and tapped, the angle of repose of various surfaces, piling angle, wettability, water content and sorption properties (GAB model) in the specific surface sorption, the total volume of capillaries and the most probable radius of the capillaries. The study results demonstrated that the technology (determined by the raw materials and technology operations) significantly affects the properties of food powders as perceived by the consumer.