Abstract
This paper presents an evaluation of the influence of relative humidity and temperature on the flowability of the following food powders: flour, tea and whey permeate. These powders were selected because of their different physical properties. Powder flowability was measured using an annular shear cell in a chamber with controlled relative humidity and temperature. A number of powder physical properties, including particle size distribution, water sorption isotherms and differential scanning calorimetry (DSC) thermograms, were measured. These properties are used in interpreting and comparing the flowability measurements for each powder.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
