Flowability, cohesive, and granulation properties of wheat powders

Landillon, Virginie; Cassan, Denis; Morel, Marie‐Hélène; Cuq, Bernard

doi:10.1016/j.jfoodeng.2007.09.022

Cited by 138 publications

(106 citation statements)

References 28 publications

(32 reference statements)

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“…Larger particle size indicates that the powder flows more freely and is less cohesive (Buma, 1971;Landillon, Cassan, Morel, & Cuq, 2008;Teunou, Fitzpatrick, & Synnott, 1999). However, an opposite relationship between particle size and cohesion index was observed in our study: increased inlet air temperature resulted in increased particle size.…”

Section: Cohesion Indexcontrasting

confidence: 52%

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Wang

Dufour²,

Zhou

2015

CyTA - Journal of Food

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Section: Cohesion Indexcontrasting

confidence: 52%

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Wang

Dufour²,

Zhou

2015

CyTA - Journal of Food

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“…Particle size has been considered as one of the most important physical properties which affect the flowability of powders. It was shown that smaller particles sizes have higher cohesiveness properties due to the higher degree of contact area and stronger intermolecular force between particles (Landillon et al, 2007). Results are means ± standard error (n = 3)…”

Section: Particles Size Distribution and Bulk Densitymentioning

confidence: 99%

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but they are not fully exploited. Therefore, this study was conducted to determine its nutritional composition, mineral content and functional properties of Tarap seed flour (TSF). The proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content and functional properties (powder particle size, bulk density, oil and water absorption capacity, emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting properties) were determined. The proximate analysis results obtained showed that TSF had 49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed by magnesium, calcium, and natrium. The results showed that TSF has an average particle size of 166.02µm with low bulk density (0.57g/cm 3 ) as compared to wheat flour. Water and oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded that TSF has a great potential for use in the formulation of composite flours to be used as ingredients in the food industry.

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“…The cohesion properties of food powders are also dependent on their chemical and biochemical properties. Landillon et al (2008) found that starch and soluble pentosans may increase viscosity of liquid bridges, thereby increasing their strength. Soluble components of grains or seeds may lead to plasticizing of powder resulting in an increase in contact area and surface stickiness (Rennie et al, 1999).…”

Section: Accepted M Manuscriptmentioning

confidence: 99%

Rheology of moist food powders as affected by moisture content

2016

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Dynamic testing to determine rheological characteristics of moist food powders (semolina, coarse wheat flour, potato starch) was carried out using a powder rheometer of a new construction. The unique feature of the rheometer is that scale of shearing was confined to the thickness of shearing band of powder bed only. It was found that flow pattern of moistened samples was noticeably and diversely affected by both moisture content (varying in the range of 0-15% w/w) and shear rate. The observed changes showed statistical significance p<0.01 in all trials carried out. What is noteworthy about the conducted research is that at some shear rate values, the shear stress of the bed reached the maximum for specific moisture content levels, irrespective of particle size of the bed.

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Flowability, cohesive, and granulation properties of wheat powders

Cited by 138 publications

References 28 publications

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Impacts of spray-drying conditions on the physicochemical properties of soy sauce powders using maltodextrin as auxiliary drying carrier

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Rheology of moist food powders as affected by moisture content

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