An Analysis of Correlation between Diameter Size and Shape of Particle Surface with Strawberry Granule Flow Rate

Abstract

Strawberry processing into instant drinks is very prospective because the market potential is still available. An important factor for this drink is the provision of granules that are easy to flow so they do not easy to caking. Therefore, the purpose of this study is to analysis correlation between the diameter and shape of the particle surface with the flow rate of strawberry granules. The raw material used was strawberry, while the filling material was lactose food grade. The process to make strawberry granules was conducted through some stages. Firstly, sorting the fruit, making concentrates, dough, and granules. The results of the research showed the smaller the granule diameter, the easier and faster it flows because it has a small friction force. Contrary, the larger the size of the granules diameter, the greater the friction among the granules, make them more difficult to flow. The surface shape of the granule also affects to the flow rate of the granule. The rough surface of the granule causes high bonding and friction on the surface of the particles, so that the flow rate of the granule was blocked. While smooth surface of the granule, the bond and friction among the particle surfaces are very small, so the granule flow rate was higher.