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Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
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2015 (English)In: Powder Technology, ISSN 0032-5910, E-ISSN 1873-328X, Vol. 272, 165-172 p.Article in journal (Refereed)
Abstract [en]

Particle size and density are two important parameters which affect the mixture homogeneity of powder mixtures. In this study several types of food powders with different particle sizes and poured bulk densities were chosen for the binary powder mixing trials. In each type of binary mixture salt was one of the main ingredients, hence conductivity analysis was performed on the mixtures and coefficient of variation was used to evaluate the mixture homogeneity. All binary powders were mixed at a ratio of 50:50 by weight in a 2. L prototype lab-scale paddle mixer. The experiments were conducted in such a way that the ingredients used either had a similar particle size and different bulk density or similar bulk density and different particle size. Different density and size ratios were investigated to observe the limit up to which good mixing takes place. Density differences between the binary powders were varied from 1.5 up to 16.4. The range of size ratio investigated was from 1.96 up to 15.73. Results indicate that powders mixed very well up to a particle size ratio of 4.45. For higher ratios mixture quality disimproved but no segregation was visually observed. The bulk density had a larger influence in affecting the mixture quality (MQ) as compared to particle size. At higher bulk density ratios almost complete segregation was observed and this was majorly influenced by the irregular shapes of thyme and oregano.

Place, publisher, year, edition, pages
2015. Vol. 272, 165-172 p.
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Natural Sciences
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URN: urn:nbn:se:ri:diva-6776Local ID: 20459OAI: oai:DiVA.org:ri-6776DiVA: diva2:964616
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2017-11-21Bibliographically approved

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