Naslov
Flow behaviour of commonly used food powders determined by powder rheomemter method

Autori
Benković, Maja ; Bauman Ingrid

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

Izvornik
ISEKI_Food 2011 - Bridging training and research for industry and the wider community / Silva, Cristina L.M., Ramos, Ines, Pittia, Paola, Oliveira, Sara - Milano : ISEKI Food Association, 2011, 96-96

ISBN
9788890598906

Skup
2nd International ISEKI_Food Conference

Mjesto i datum
Milano, Italija, 31.08.2011. - 02.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
food powders; cohesion; flow properties; caking

Sažetak
A huge variety of food powders are used in the food industry. During the production process they are transported, stored and processed. Powder flow behaviour during those operations is affected by powder properties and composition, environment conditions and properties of used equipment. It is of great importance to ensure optimal conditions for powder flow, otherwise, problems like production stoppage, loss of material, decrease in capacity and questionable product quality may occur. The aim of this study was to get an insight on flow properties of five different food powders frequently used in industrial production of foodstuffs and in the homes of many consumers. Food powders used in this study were flour, corn semolina, sugar, cocoa and skim milk powder purchased at the local supermarket. Flow properties were assessed using a powder rheometer – Powder Flow Analyser coupled with TA.HDPlus Texture Analyser (Stable Micro Systems, Godalming, UK). Three tests were performed – cohesion test, powder flow speed dependency (PFSD) test and caking test. Results showed that the food powders used in this study can be classified based on cohesion index in different groups, ranging from free flowing (sugar), easy flowing (skim milk powder), cohesive (flour), very cohesive (semolina) and hardened, extremely cohesive (cocoa powder). Flour, semolina, milk powder and cocoa showed relatively constant values of compaction coefficients with increasing flow speeds, which means they are flow speed independent. On the other hand, sugar showed a steep rise in the compaction coefficient with increasing flow speed, indicating its flow speed dependency. All tested powders showed slight susceptibility towards caking, with an exception of flour. Tested samples exhibited different flow properties which lead to a conclusion that the behaviour of these powders when conveyed, mixed or processed has to be taken into account while producing foodstuffs to prevent production difficulties or stoppage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA