Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content
Cameron McGuire,
Kaliramesh Siliveru,
Snehasis Chakraborty
et al.
Abstract:The extrusion processing of food powder relies heavily on its moisture content to aid in flow and proper cooking, shaping, and/or puffing. This study focused on the impact of the moisture content on the dynamic flow and shear properties of coarse food powders (corn meal, wheat farina, and granulated sugar). The dynamic flow properties explored were the specific basic flowability energy (SBFE), specific energy, stability index, and flow rate index. The shear properties were the angle of internal friction, uncon… Show more
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