Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (Phaseolus Angularis) Flour for Hopper Design. Issue 4 (7th May 2015)

• Record Type: Journal Article
• Authors: Park, Hyeon Woo; Kim, Sun Tae; Choung, Myoung Gun; Han, Won‐Young; Yoon, Won Byong
• Is Part Of: Journal of food process engineering. Volume 39:Issue 4(2016:Aug.)
• Page Start: 366
• Page End: 376
• Publication Date: 2015-05-07
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12229
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: The grinding characteristics of Adzuki beans ( P haseolus angularis, AB), also known as red beans, at constant moisture content (14.32% ± 0.23) and the flow properties of the AB flour were analyzed. A sigmoid model suitably described the grinding kinetics of the AB flour ( R 2 > 0.98). Flow properties of the AB flour having different particle sizes were measured, and the powder flow properties were applied for designing a hopper design. At the smallest particle size ( d [3, 2] = 267.09 μ m), the ratio of change in the bulk density increased from 2.52 to 13.51% as the particle size decreased from d [3, 2] = 1, 560.43 to 267.09 μ m. After image analysis, particles with more circular shapes showed a lower internal friction angle. Because of the lower flow ability, the smallest particle required larger values of the hopper angle and a larger minimum size of the hopper opening. Practical Applications: Adzuki bean flour is widely applied in the food processing industry, and many mixing and packing processes require a suitable dimension of hopper. Because powder flow characteristics determine the efficiency of transportation through a hopper in the silo, it is very important to identify the powder flow behavior of a hopper design while avoiding arching, which is a stable obstruction that forms over the point of the narrowest cross section of the storage vessel. Therefore, the hopper angle and the opening size should be enough to avoid arching. This study estimated the energy consumption required to obtain particles of a certain size for designing the grinding process and determined a suitable dimension for hoppers that process different particle sizes.