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

Guan, Wei Bo; Zhang, Q.

doi:10.1016/j.jfoodeng.2009.03.013

Cited by 18 publications

(9 citation statements)

References 11 publications

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“…It is opposite behaviour to that determined in Hosokawa Powder Tester, where the angle of repose increased with an increase in moisture content. These results are in agreement to results obtained by Guan and Zhang (2009) which determined higher angle of internal friction  for drier material.…”

Section: Resultssupporting

confidence: 93%

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: Resultssupporting

confidence: 93%

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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show abstract

“…Moisture causes swelling, which means that the same mass of material occupies more volume, thus decreasing the bulk density. Similar to the findings reported here, a decreasing bulk density trend was reported by Guan and Zhang (2009) for wheat flours and Ganesan et al (2008) for distillers dried grains with solubles (DDGS).…”

Section: Resultssupporting

confidence: 89%

Flow-specific physical properties of coconut flours

Manikantan¹,

Ambrose²,

Alavi³

2015

International Agrophysics

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A b s t r a c t. Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m -3 , respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m -3 , respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82 o for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces.

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“…Guan and Zhang [24] measured the effect of moisture content and compressive stress on the flowability of wheat flour using a custom-built flow hopper and direct shear measurements. They found that increasing moisture content from 8.6% to 14.2% resulted in a 72% increase in cohesion but had little effect upon the effective angle of internal friction.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive rheological characterization of chopped and ground switchgrass

2015

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Background: In this work the impact of grinding and chopping on the rheological properties of four switchgrass materials (panicum virgatum) is investigated, comparing physical characterization to previously published feeding performance in bulk equipment in a high-tonnage facility, in which chopped materials exhibited dramatically better handling performance than corresponding ground materials. Results: Physical characterization included sieve analysis, automated digital image analysis of particle size and shape distributions, microscopy of particle microstructure, shear tests using two different sizes of ring shear testers, flow tests in a custom hopper with an adjustable outlet, and uniaxial compression and spring back tests. Shear tests failed to demonstrate consistent statistically significant differences between the shear strengths of the chopped and ground materials subjected to uniaxial compression. However, in laboratory-scale hopper flow tests, the chopped materials exhibited substantially better flow performance than the ground materials, in agreement with the previously published bulk handling tests. Conclusion: Chopped switchgrass materials exhibit substantially better flowability properties in large-scale bulk equipment and in laboratory-scale hopper feeding tests; however, shear tests were not able to reliably predict the flowability properties of bulk switchgrass particles, likely because uniaxial-compression shear tests do not capture the effects of compressibility and elasticity in multi-dimensional flow streams.

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

Cited by 18 publications

References 11 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

Flow-specific physical properties of coconut flours

Comprehensive rheological characterization of chopped and ground switchgrass

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