Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice

Düsenberg B., Schmidt J., Sensoy İ., Bück A.

JOURNAL OF FOOD ENGINEERING, cilt.357, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 357
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.jfoodeng.2023.111606
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Bulk characterization, Grains and nuts, Powder flowability, Powder properties
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

This study presents bulk material characterization, especially powder flowability, of eight food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and rice). The characterization of the bulk powders includes the particle size distributions, true densities, bulk and tapped densities, as well as the powder porosity and moisture content. The flowability is determined by means of Hausner ratio, Carr's index, flow function by an annular shear cell and dynamic angle of repose. The flowability characteristics are discussed in regard to the bulk powder properties and evaluated for their applicability as some methods could give misleading results for the flowability.