Effect of storage time and consolidation on food powder flowability

被引：92

作者：

Teunou, E ^{[1
]}

Fitzpatrick, JJ ^{[1
]}

机构：

[1] Univ Coll Cork, Dept Food Engn, Cork, Ireland

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 43卷 / 02期

关键词：

food powder; powder flowability;

D O I：

10.1016/S0260-8774(99)00137-5

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

This paper presents an evaluation of the effect of storage time and consolidation on the flowability of the following food powders: flour, tea and whey permeate. Instantaneous and temporal flow functions of the powders were measured to quantify the combined effects of compression stress and time. The how functions were measured using a Jenike shear cell and a consolidating bench. A number of powder physical properties, including moisture content, bulk density and particle size were measured. These properties are used in interpreting and comparing the flowability measurements for each powder. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：97 / 101

页数：5

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