Flow Properties of Some Food Powders

The effect of moisture content and compaction on the strength and arch formation of wheat flour in a model bin

“…Many researchers have studied the flowability of food powders (Peleg et al, 1973;Peleg, 1978;Teunou et al, 1999;Fitzpatrick et al, 2004a, b;Domian and Poszytek, 2005;Juliano et al, 2006;Landillon et al, 2008). The two fundamental forces that affect the flow of powders are cohesion and internal friction (Dawoodbhai and Rhodes, 1989).…”

Flowability, cohesive, and granulation properties of wheat powders

“…Wheat flour particles are heterogeneous and anisotropic. They have been considered as relatively free flowing, poorly cohesive powders, which do not cause caking problems (Peleg, Mannheim, & Passy, 1973). Wheat flours at 13% moisture content have been characterized by low values of effective angle of internal friction (d e = 32°), angle of wall friction (/ = 12.6°), and compressibility coefficient (Teunou, Fitzpatrick, & Synnott, 1999).…”

Effects of soybean oil, cellulose, and SiO2 addition on the lubrication and product properties of rice extrusion

“…This fact illustrated that these additives acted as flow agent or solid lubricant which could result in the slippage of raw materials leading to a decrease in feed rate. The effect of lubrication was also observed in previous powder industry studies, an appropriate level of flow agent addition could improve the flowability of the powder except an excessive level could prevent (Hollenbach, Peleg, & Rufner, 1982;Peleg & Hollenbach, 1984;Peleg, Mannheim, & Passy, 1973).…”