Effect of milling method on shape characteristics and flow, bulk, and shear properties of defatted soybean flours

Nei, Daisuke

doi:10.1007/s11694-022-01755-x

Cited by 3 publications

(3 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Specifically, jet-milled flour exhibited greater compressibility and lower permeability compared to hammer-milled flour. While similar cohesion and flow properties were observed in defatted soybean flours with particle sizes between 42.0 and 108.1 µm, a significant decrease in flowability was seen in the much smaller 9.5 µm size fraction [43].…”

Section: Particle Sizesupporting

confidence: 67%

“…Defatted soybean flour demonstrated an increase in both BFE and CBD values as particle size increased. Analyzing trends in interparticle forces could elucidate the specific mechanisms driving the observed SE increase with decreasing particle size [43]. In another study, surprisingly, non-cohesive foufou flour, characterized by large angular particles, exhibited a higher BFE compared to foutou flour.…”

Section: Particle Sizementioning

confidence: 97%

“…For poorly flowing and highly cohesive particles, the blade might displace only a small quantity of powder in its immediate surroundings, leading to a deceptively low BFE [44,46]. Variations in CBD can significantly impact BFE [47], and evaluating flowability solely based on high or low BFE may not be appropriate under conditions where CBD varies markedly with particle size [43].…”

Section: Particle Sizementioning

confidence: 99%

See 2 more Smart Citations

Factors Influencing Food Powder Flowability

Suhag,

Kellil,

Razem

2024

Powders

View full text Add to dashboard Cite

The flowability of food powders is a critical determinant of their processing efficiency, product quality, and overall operational success. This review delves into the intricacies of powder flowability, elucidating the factors that govern it and exploring various methods for its evaluation and enhancement. Particle size and distribution, particle shape, surface properties, moisture content, and storage conditions stand as the key determinants of powder flowability. Finer powders, with their increased interparticle cohesive forces, tend to exhibit poorer flowability. Particle shape also plays a role, with irregular or elongated particles flowing less readily than spherical ones. Surface properties influence interparticle friction, thereby impacting flow behavior. Moisture content significantly affects flowability, as increased moisture can lead to liquid bridge formation, hindering powder movement. Storage temperature, on the other hand, generally enhances powder flow due to reduced interparticle cohesive forces at higher temperatures. This highlights the need to understand the factors influencing food powder flowability and to employ appropriate evaluation strategies for optimizing food powder processing efficiency, product quality, and overall production success.

show abstract

Section: Particle Sizesupporting

confidence: 67%

Section: Particle Sizementioning

confidence: 97%