Flowability of plant based food powders: Almond, chestnut, chickpea, coconut, hazelnut and rice

This study presents bulk material characterization, especially powder flowability, of eight food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and rice). The characterization of the bulk powders includes the particle size distributions, true densities, bulk and tap...

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Bibliographic Details
Published in:Journal of food engineering 2023-11, Vol.357, p.111606, Article 111606
Main Authors: Düsenberg, Björn, Schmidt, Jochen, Sensoy, Ikay, Bück, Andreas
Format: Article
Language:English
Subjects:
almonds
angle of repose
Bulk characterization
Castanea
chickpeas
coconuts
Grains and nuts
hazelnuts
particle size
porosity
Powder flowability
Powder properties
rice
water content
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Summary:This study presents bulk material characterization, especially powder flowability, of eight food powders from six different plants (almond, chestnut, chickpea, coconut, hazelnut and rice). The characterization of the bulk powders includes the particle size distributions, true densities, bulk and tapped densities, as well as the powder porosity and moisture content. The flowability is determined by means of Hausner ratio, Carr's index, flow function by an annular shear cell and dynamic angle of repose. The flowability characteristics are discussed in regard to the bulk powder properties and evaluated for their applicability as some methods could give misleading results for the flowability. •Flowability characterization of several powders from grains and nuts.•Comparison and discussion of Hausner ratio, Carr's Index, dynamic angle of repose and flow index.•HR, IC describing the packing properties and vibration-resistance.•Flowability assessment through HR and IC is not reliable.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2023.111606