Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice
Düsenberg B, Schmidt J, Sensoy I, Bück A (2023)
Publication Language: English
Publication Status: Published
Publication Type: Journal article, Original article
Publication year: 2023
Journal
Publisher: Elsevier Ltd
Book Volume: 357
Article Number: 111606
DOI: 10.1016/j.jfoodeng.2023.111606
Abstract
This study presents bulk material characterization, especially powder flowability, of eight food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and rice). The characterization of the bulk powders includes the particle size distributions, true densities, bulk and tapped densities, as well as the powder porosity and moisture content. The flowability is determined by means of Hausner ratio, Carr's index, flow function by an annular shear cell and dynamic angle of repose. The flowability characteristics are discussed in regard to the bulk powder properties and evaluated for their applicability as some methods could give misleading results for the flowability.
Authors with CRIS profile
Björn Düsenberg
Professur für Partikeltechnik
Jochen Schmidt
Lehrstuhl für Partikelsynthese (LFG)
Andreas Bück
Professur für Partikeltechnik
Involved external institutions
Turkey (TR)How to cite
APA:
Düsenberg, B., Schmidt, J., Sensoy, I., & Bück, A. (2023). Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice. Journal of Food Engineering, 357. https://doi.org/10.1016/j.jfoodeng.2023.111606
MLA:
Düsenberg, Björn, et al. "Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice." Journal of Food Engineering 357 (2023).
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