Characterizing moist food-powder flowability using a Jenike shear-tester

Opaliński, I.; Chutkowski, Marcin; Stasiak, Mateusz

doi:10.1016/j.jfoodeng.2011.07.031

Cited by 43 publications

(29 citation statements)

References 18 publications

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“…For 2 and 6% of lubricant addition the FF decreased by about 50%. Mechanical strength of the bed and worsening powder flowability with an increase of moisture content were observed by Opaliński et al (2012). Coefficient of friction was determined against construction materials widely used in industrial technologies, three kind of steel: black, galvanized and stainless.…”

Section: Resultsmentioning

confidence: 99%

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Stasiak¹,

Molenda²,

Horabik³

et al. 2014

International Agrophysics

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A b s t r a c t. Laboratory testing was conducted to deliver a set of characteristics of structure and mechanical properties of pure starch and starch with an addition of a lubricant -magnesium stearate. Considerable influence of moisture content of potato starch was found in the case of density, parameters of internal friction, coefficients of wall friction and flowability. Elasticity was found to be strongly influenced by water content of the material. Addition of magnesium stearate affected density and parameters of flowability, internal friction and elasticity. Bulk density increased from 604 to 774 kg m -3 with decrease in moisture content of potato starch from 17 to for 6%. Addition of magnesium stearate resulted in approximately 10% decrease in bulk density. Angle of internal friction obtained for 10 kPa of consolidation stress decreased from 33 to 24º with increase in moisture content, and to approximately 22º with addition of the lubricant. With an increase of moisture content from 6 to 18% and with addition of the lubricant, the modulus of elasticity during loading decreased from approximately 1.0 to 0.1 MPa. Modulus of elasticity during unloading was found in the range from 19 to 42 MPa and increased with increase of moisture content and amount of lubricant.

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Section: Resultsmentioning

confidence: 99%

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Stasiak¹,

Molenda²,

Horabik³

et al. 2014

International Agrophysics

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“…Because the water molecules act as a plasticizer on the powder components, the moisture contents affect the flowability and the cohesion properties of the powder. Opaliński et al [19] also explored the fact that the high level of moisture content resulted in increasing mechanical strength of the powder bed and poor powder flowability, particularly in a bad pattern of flow out of silos. Recently, Opaliński et al [65] observed that the moisture in food powders can act as a plasticizing agent for hygroscopic food powders such as semolina and coarse wheat powder, but it can also act as a lubricating factor for non-hygroscopic particles when flowing.…”

Section: Effect Of Moisture Content On the Flow Properties Of Powdermentioning

confidence: 99%

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

2018

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Abstract:Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since it determines the materials' physical properties and the powder properties, such as flowability after grinding. Generally, the moisture content of food materials is closely related to its energy requirement for grinding, because the energy expenditure required to create new surfaces varies. Grinding models used to analyze and predict the grinding characteristics, including energy, have been developed in many studies. The moisture content also influences powder flow properties. The inter-particle liquid bridges among the particles are due to the moisture in powders; therefore, the flowability of powders is interrupted because of the increase of the cohesiveness of the powder. Understanding the grinding characteristics related to various moisture contents is, theoretically and experimentally, an important cornerstone in optimizing the grinding processes used in food industries. In this review, comprehensive research of the effect of moisture content on the grinding process and powder properties is presented.

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“…; Opaliński et al . ). Studies on the grinding kinetics of grains or beans have been reported, but the relationship between the grinding characteristics and the flowability of the powder has never been studied in a single article.…”

Section: Introductionmentioning

confidence: 97%

Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (Phaseolus Angularis) Flour for Hopper Design

Park

Kim

Choung

et al. 2015

J Food Process Engineering

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The grinding characteristics of Adzuki beans (Phaseolus angularis, AB), also known as red beans, at constant moisture content (14.32% ± 0.23) and the flow properties of the AB flour were analyzed. A sigmoid model suitably described the grinding kinetics of the AB flour (R2 > 0.98). Flow properties of the AB flour having different particle sizes were measured, and the powder flow properties were applied for designing a hopper design. At the smallest particle size (d[3,2] = 267.09 μm), the ratio of change in the bulk density increased from 2.52 to 13.51% as the particle size decreased from d[3,2] = 1,560.43 to 267.09 μm. After image analysis, particles with more circular shapes showed a lower internal friction angle. Because of the lower flow ability, the smallest particle required larger values of the hopper angle and a larger minimum size of the hopper opening. Practical Applications Adzuki bean flour is widely applied in the food processing industry, and many mixing and packing processes require a suitable dimension of hopper. Because powder flow characteristics determine the efficiency of transportation through a hopper in the silo, it is very important to identify the powder flow behavior of a hopper design while avoiding arching, which is a stable obstruction that forms over the point of the narrowest cross section of the storage vessel. Therefore, the hopper angle and the opening size should be enough to avoid arching. This study estimated the energy consumption required to obtain particles of a certain size for designing the grinding process and determined a suitable dimension for hoppers that process different particle sizes.

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Characterizing moist food-powder flowability using a Jenike shear-tester

Cited by 43 publications

References 18 publications

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Mechanical properties of potato starch modified by moisture content and addition of lubricant

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (Phaseolus Angularis) Flour for Hopper Design

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