Analysis of the compressibility of edible powders under low pressure. (March 2022)
- Record Type:
- Journal Article
- Title:
- Analysis of the compressibility of edible powders under low pressure. (March 2022)
- Main Title:
- Analysis of the compressibility of edible powders under low pressure
- Authors:
- Shen, Changpu
Li, Yongxiang
Xu, Xuemeng - Abstract:
- Abstract: Appropriate compression of edible powder is very beneficial to the powder itself and the industrial production, but the law and mechanism of the influence of various factors on the compressibility of powder are not clear. Therefore, this study was used uniaxial confined real compression experiments to separately study the influence law of particle size distribution, moisture content and static friction angle on powder compressibility. Through uniaxial confined compression real and simulation experiments, combined with powder particle size distribution experiment, powder moisture content measurement experiment, powder angle of repose experiment and powder static friction angle experiment, the internal mechanism of different factors affecting powder compressibility was analyzed. The results show that the compressed volume of powder increases logarithmically with the increase of pressure. The higher the moisture content of the powder (11%, 14%, 18%), the larger the void content, the worse the fluidity and the compression curve of high moisture content is always above that of the low moisture content (The average difference of amount of compression was 3.24%). The larger the particle size distribution range of the powder, the larger the void content, the better the fluidity and the compression curve of wheat flour is always above the wheat starch (The average difference of amount of compression was 3.08%). When using different containers, the larger the static frictionAbstract: Appropriate compression of edible powder is very beneficial to the powder itself and the industrial production, but the law and mechanism of the influence of various factors on the compressibility of powder are not clear. Therefore, this study was used uniaxial confined real compression experiments to separately study the influence law of particle size distribution, moisture content and static friction angle on powder compressibility. Through uniaxial confined compression real and simulation experiments, combined with powder particle size distribution experiment, powder moisture content measurement experiment, powder angle of repose experiment and powder static friction angle experiment, the internal mechanism of different factors affecting powder compressibility was analyzed. The results show that the compressed volume of powder increases logarithmically with the increase of pressure. The higher the moisture content of the powder (11%, 14%, 18%), the larger the void content, the worse the fluidity and the compression curve of high moisture content is always above that of the low moisture content (The average difference of amount of compression was 3.24%). The larger the particle size distribution range of the powder, the larger the void content, the better the fluidity and the compression curve of wheat flour is always above the wheat starch (The average difference of amount of compression was 3.08%). When using different containers, the larger the static friction angle between powder and container, the greater the static friction between powder and container (the compression resistance of the powder) and the worse the compressibility, but the effect on the compressibility is small (The compressibility gap of powder in different containers is within 0.7%.). Highlights: Study the influence of different factors on the compressibility of powder. Explore the influence mechanism of different factors on compressibility of powder. The calibration of the parameters provides a basis for the numerical simulation of the powder. … (more)
- Is Part Of:
- Journal of food engineering. Volume 316(2022)
- Journal:
- Journal of food engineering
- Issue:
- Volume 316(2022)
- Issue Display:
- Volume 316, Issue 2022 (2022)
- Year:
- 2022
- Volume:
- 316
- Issue:
- 2022
- Issue Sort Value:
- 2022-0316-2022-0000
- Page Start:
- Page End:
- Publication Date:
- 2022-03
- Subjects:
- Edible powder -- Compressibility -- Particle size distribution -- Moisture content -- Powder-container static friction angle
Food industry and trade -- Periodicals
Food -- Analysis -- Periodicals
Aliments -- Industrie et commerce -- Périodiques
Aliments -- Analyse -- Périodiques
Aliments -- Recherche -- Périodiques
664.005 - Journal URLs:
- http://www.sciencedirect.com/science/journal/02608774 ↗
http://www.elsevier.com/journals ↗ - DOI:
- 10.1016/j.jfoodeng.2021.110828 ↗
- Languages:
- English
- ISSNs:
- 0260-8774
- Deposit Type:
- Legaldeposit
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library DSC - 4984.543000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store - Ingest File:
- 22651.xml