# Comparative Performance Evaluation Between a Modified Hybrid Dryer and a Commercially-Manufactured Fluidized Bed Agglomerator for Producing Instant Coconut Milk Powder

## TL;DR

This study compares two fluidized bed agglomeration systems for making instant coconut milk powder, evaluating how equipment design and binder type affect powder properties.

## Contribution

The study introduces a modified hybrid dryer as an alternative to commercial fluidized bed agglomerators for coconut milk powder production.

## Key findings

- Both agglomeration systems produced powders with safe moisture content for long-term storage.
- Hydrocolloid binders resulted in lower bulk density and more open particle structures.
- Water-based agglomerates showed faster solubility, and agglomeration increased glass transition temperature.

## Abstract

This work investigated the comparative performance of two fluidized bed agglomeration systems for producing instant coconut milk powder: a commercially manufactured unit and a hybrid dryer previously modified into a fluidized bed agglomerator. Three binder solutions, distilled water, xanthan gum, and xyloglucan polysaccharide, were employed to examine how equipment configuration and binder type influence key powder properties. The aim was to evaluate the effects of fluidized bed agglomerator design and binder selection on coconut milk powder characteristics, including moisture content, bulk density, solubility, and glass transition temperature. All samples, including the non-agglomerated control, exhibited moisture contents ranging from 2.1% and 2.6% (w.b.), meeting the criterion for safe long-term storage. Powders produced with hydrocolloid binders (xanthan gum and xyloglucan) possessed lower bulk densities than those agglomerated with water, reflecting the formation of more open particle structures. When identical binders were applied, the two agglomerators produced comparable solubility outcomes, although water-based agglomerates consistently dissolved the fastest. Differential scanning calorimetry indicated a substantial increase in glass transition temperature after agglomeration, confirming improved structural stability. Overall, the results demonstrate that both agglomeration systems effectively enhanced the physicochemical and functional characteristics of coconut milk powder, with only minor variations that were attributable to equipment design.