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Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS
ETH Zurich, Switzerland.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.ORCID iD: 0000-0003-1570-3254
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
ETH Zurich, Switzerland.
2016 (English)In: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 19, no 7, p. 1475-1482Article in journal (Refereed) Published
Abstract [en]

Due to the importance of powder flow properties and the variety of available measuring methods, several studies were published regarding the comparison of different flow properties testers. Within this work, a ring shear tester from Dr. Dietmar Schulze and a powder flow tester from Brookfield Engineering Laboratories Inc. were compared for cumin (Cuminum cyminum L.), oregano (Origanum vulgare), and onion (Allium cepa) powder and granules. The spices showed similar flow behavior from both methods. Flow function plots and effective angle of internal friction measurements indicated contiguous trends and showed that the methods were comparable.

Place, publisher, year, edition, pages
Taylor & Francis, 2016. Vol. 19, no 7, p. 1475-1482
Keywords [en]
Flow properties, PFT, Powders, Ring shear testers, RST
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-331DOI: 10.1080/10942912.2015.1083576Scopus ID: 2-s2.0-84963745402OAI: oai:DiVA.org:ri-331DiVA, id: diva2:939041
Available from: 2016-06-17 Created: 2016-06-17 Last updated: 2020-12-01Bibliographically approved

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Xanthakis, Epameinondas

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