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Flow Properties of Spices Measured with PowderFlow Tester and Ring Shear Tester-XS
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
2016 (English)In: International Journal of Food Properties, 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
2016. p. 1475-1482
Keywords [en]
Powders, Flow properties, Ring shear testers, RST, PFT
National Category
Food Engineering
Identifiers
URN: urn:nbn:se:ri:diva-31329DOI: 10.1080/10942912.2015.1083576OAI: oai:DiVA.org:ri-31329DiVA, id: diva2:1146896
Available from: 2017-10-04 Created: 2017-10-04 Last updated: 2018-04-27Bibliographically approved

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