Starch Products as Candidate Excipients in a Continuous Direct Compression Line

Razavi, Sonia M.; Tao, Yi Ping; Scicolone, James V.; Morker, Tami; Cunningham, Charles R.; Rajabi‐Siahboomi, Ali R.; Hausner, Douglas B.; Muzzio, Fernando J.

doi:10.1007/s12247-020-09504-7

Cited by 1 publication

(1 citation statement)

References 36 publications

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“…In a bi-rotated space orthogonal to PC1 and PC2, over 70% of the dataset's variability is explained, with PC1 accounting for 43.2% and PC2 for 27.6% of the variability. Principal component analysis, or PCA, has been found to be useful for understanding the flow properties of various food powders, including starches, flour, fruit powder, and coffee powder [35][36][37][38][39][40]. In this study as well, PCA was able to describe the differences in the granular flow properties of corn meal, wheat farina, and granulated sugar under different moisture regimens, and pointed to a higher sensitivity of wheat farina to moisture as compared to corn meal.…”

Section: Principal Component Analysismentioning

confidence: 99%

Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content

McGuire,

Siliveru,

Chakraborty

et al. 2024

Processes

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The extrusion processing of food powder relies heavily on its moisture content to aid in flow and proper cooking, shaping, and/or puffing. This study focused on the impact of the moisture content on the dynamic flow and shear properties of coarse food powders (corn meal, wheat farina, and granulated sugar). The dynamic flow properties explored were the specific basic flowability energy (SBFE), specific energy, stability index, and flow rate index. The shear properties were the angle of internal friction, unconfined yield strength, major principal stress, wall friction angle, flow factor (FF), and compressibility. Corn meal exhibited an increase in SBFE as the moisture content increased (6.70 mJ/g at 13.13% to 9.14 mJ/g at 19.61%) but no change in FF (4.94 to 5.11); wheat farina also showed an increase in energy requirement as the moisture increased (5.81 mJ/g at 13.73% to 9.47 mJ/g 19.57%) but a marked decrease in FF ratings (18.47 to 6.1); granulated sugar showed a decrease in energy requirements as the moisture increased (51.73 mJ/g at 0.06% moisture content to 13.58 mJ/g at 0.78% moisture content) and a decrease in FF ratings (8.53 to 3.47). Overall, upon the addition of moisture, corn meal became cohesive yet free-flowing; wheat farina became less compressible and more cohesive; and granulated sugar became more cohesive and compressible and less free-flowing.

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