Naslov
Utjecaj protoka i veličine čestica na homogenost mješavine
(Flowability and Particle Size Impact on Homogeneity of Blend Quality)

Autori
Bauman, I., Ćurić, D., Boban, M., Janjatović D

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts, 2nd UInternatiohnal Congress on Food and Nutrition / - Istanbul, 2007

Skup
2nd UInternatiohnal Congress on Food and Nutrition

Mjesto i datum
Istanbul, Turska, 24.10.2007. - 26.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
miješanje; protok; Turbula mješalica; statistika
(mixing; flowability; Turbula mixer; parametric statistic)

Sažetak
It is extraordinary that powders are used so extensively throughout the food industry ; they are amongst the most difficult materials to characterize. Powders may be affected by 10 or even more variables so that the characterization of flow properties can be complex. Most particles will change physically due to wear caused by abrasion, compression and shearing that occurs whenever powder flows. The consequences may be the generation of smaller angular particles or more rounded ones and in most cases, a bi-product is a considerable number of very fine wear particles. Surface coatings when present, may also be degraded. The affect of these changes on the flow properties of the powder is usually significant. The flowability of a powder containing a wide range of particle size is likely to change if segregation occurs. Agitation of the powder may result in migration of the smaller particles downward and the larger ones upward. Mixtures of different powders may also become segregated. Mixing operations are encountered widely in food industry. The quality of final product is judged by degree of mixedness or by the estimating degree of mixture. The aim of this investigation was to analyze the mixture quality of flour mixes mixed in the Turbula shaker-mixer with textured soybean proteins (TSP) in different ratios. Mixtures were made of two components, wheat flour with Soy proteins in form of soy ham, soy husks and soy flour. The mixtures were made from components of different particle size and in different ratios. After the material was mixed samples were analyzed. Dynamic of mixing was tested by continuous sampling. The results were analyzed by using parametric statistic. The purpose of the statistics was to provide measures for the extent of subjectivity that entered the investigator conclusion. The results were calculated and graphs plotted providing data for ideal volume capacity, time of mixing and estimation of mixture quality for different mixtures mixed in Turbula mixer, as well as flowability of each powder, complete mixture and its effect on final product. Pre mixing of components is required to avoid segregation of mixes and to obtain final products of homogeneous structure and uniform quality.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA