Quality Of Powder Research Articles

Effect of Electrode Induction Melting Gas Atomization on Powder Quality: Satellite Formation Mechanism and Pressure

Electrode induction melting gas atomization (EIGA) is a wildly applied method for preparing ultra-clean and spherical metal powders, which is a completely crucible-free melting and atomization process. Based on several experiments, we found that although the sphericity of metal powders prepared by EIGA was higher than that of other atomization methods, there were still some satellite powders. To understand the formation mechanism of the satellite, a computational fluid dynamics (CFD) approach FLUENT and a discrete particle model (DPM) were developed to simulate the gas atomization process, and several EIGA experiments with different argon pressures (2.5-4.0 MPa) were designed. A numerical simulation of the gas-flow field verified the formation trajectory of satellites, and the Hall flow rate of the powder produced under different pressures was 13.3, 13.8, 15.6, and 16.8, which were consistent with the prediction of the numerical simulation. This study provides theoretical support for understanding the satellite formation mechanism and improving powder sphericity in the EIGA process.

Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder.

Tartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits. This work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour. Compared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min-1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min-1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder. These findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.

Improvement of the Nutritional Quality of Black Bean (<i>Phaseolus Vulgaris</i> I.) Powder During Fermentation: Use of Lactic Starters

The objective of this study was to investigate lactic acid starters able to improve the nutritional quality of black bean powder (BBP) during fermentation. For this purpose, raw and cooked BBP was fermented with <i>Lactobacillus acidophilus</i> and BLHN7 isolate. After 120 hours of fermentation, the pH of medium was measured by pH meter, tannins and phytates by spectrophotometry, total proteins by the Kdjedhal method. The minerals by atomic absorption spectrophotometry and the total sugars by the phenol method. From these analyses, it was found that the pH decrease was not significantly different in BBP fermented with <i>Lactobacillus acidophilus</i> and BLHN7 isolate. This decrease in pH varied between 4.0 and 4.3. Principal Component Analysis (PCA) of the results shows the variability of nutritional parameters depending on the microorganisms used and the type of treatment applied to the BBP. However, a better increase in protein, iron and microbial growth is observed in the raw BBP fermented with <i>Lactobacillus acidophilus</i>. We observed an increase of 267, 240 and 118% respectively. It is also in the raw BBP that we observe a reduction of tannins and a small reduction of sugar content by 76 and 20% respectively. On the other hand, it is in the cooked BBP fermented with <i>Lactobacillus acidophilus</i> that phytates were reduced by 3.4% and magnesium increased by 180%. Calcium increased by 165% in cooked BBP fermented with BLHN7 isolate. Considering the effect of <i>Lactobacillus acidophilus</i> on the majority of the nutritional parameters studied, it would be interesting to use it to improve the nutritional quality of BBP as a dietary supplement for malnourished children.

The Effect of Coating Materials Towards the Quality of Crude Albumin Powder Made from Snakehead Channa striata

Background and aim: Snakehead (Channa striata) contains protein 25.5% including albumin. C. striata contains approximately crude albumin 6.22% and the crude albumin extract has been used as wound healing supplement widely in Indonesia. Recently, the albumin extract has been produced in powder form. Albumin is classified as a globular protein, and the properties have been influenced by temperature and pH value. Therefore, coating material is needed to protect albumin, to stabilize the properties from protein denaturation and to improve the end-product quality. The aim of this study was to determine the effect of adding coating materials such as carboxymethyl cellulose (CMC), chitosan, alginate and pectin towards quality of crude albumin powder made from C. striata. Methods: The method used in this study was experimental method. CMC, chitosan, pectin and alginate have been added to crude albumin extract with five differences concentrations, respectively. The concentration of coating material were CMC 3%, chitosan 2%, alginate 2%, and pectin 1%. The parameters of this experiment were albumin content, protein content, moisture content, lipid content, ash content, water absorption and yield. Results: The results showed that albumin content was 8.09% (CMC), 7.29% (chitosan), 7.37% (alginate) and 6.73% (pectin). CMC 3% showed the highest albumin content among others coating materials. The nutritional value of albumin powder with additional CMC 3% was albumin content 8.08%, protein content 32.55%, moisture content 5.47%, ash content 3.30%, lipid content 4.91%, water absorption 2.37% and yield 5.99%. The lightness of the best treatment (CMC 3%) was 26.30 ±0.57. The amino acid analysis from the albumin powder coated by CMC 3% showed that this product contained amino acid are glutamic acid, aspartic acid, leucine. Moreover, the fatty acid profiles showed that the crude albumin powder contained oleic acid and dokosadienoic acid. In conclusion, additional CMC 3% towards crude albumin powder improved the quality of final product. Conclusions: Optimal snakehead fish albumin powder was obtained at a concentration of 3% CMC coating addition with qualities including albumin content of 8.08%, water content 5.47%, ash content 3.3%, protein content 32.55%, fat content 4.91 %, 2.37% water vapor absorption and 5.99% yield. In the brightness parameter, the value of L * 23.35 is obtained. The highest amino acid profiles are glutamic amino acids and aspartic amino acids. The highest fatty acid profiles are linoleic and lauric fatty acids.

Powder Qualities of Foam-Mat Dried Mango

The objectives of this study are to demonstrate powder qualities of foam-mat dried mango using different foaming agents and then compare mango powder qualities of foam-mat drying method to that of the studies in other drying methods. Fresh puree of Mahajanaka mango (Mangifera indica L.) grown in the north of Thailand is mixed with glyceryl monostearate (GMS), sugar and soybean isolated (SBI) in different ratios as foaming agents, after that is dried at 70 °C in a tray dryer for 5 h. The color and % foam overrun revealed that GMS with sugar treatments contribute a decent quality more than that with SBI. Therefore, powder qualities of foam-mat dried mango using GMS with sugar are analyzed. Different ratios of GMS and sugar are not affected by their moisture content, solubility, and hygroscopicity values. The best powder quality is found when added 1 % GMS with 5 % sugar during storage at 90 %RH, and 38 ± 2 °C. Comparing the foam-mat dried mango qualities to other drying methods. It was found that foam-mat dried mango indicated a similarity appearance and moisture to spray dried and freeze-dried mango. The disadvantage of foam-mat drying method is a lowest solubility and hygroscopicity, but the more advantage of this method could be a low operation and maintenance cost. Therefore, good qualities of foam-mat dried mango powder with a cost-effective production would be a commercial potential for small-medium enterprise or community enterprise utilization. HIGHLIGHTS Mango powder qualities produced by a foam-mat drying as good as that 1 manufacturing using freeze drying and spray drying Foam-mat drying technology is a cost-effective production proper for a small-medium community enterprise especially in Thailand Foam-mat mango powder can apply for ingredients in a food manufacturing such as bakery, ice-cream, instant drinking and so on. This could be created mango usage diversity GRAPHICAL ABSTRACT

Etude de la qualité d’échantillons de lait en poudre vendus à Dakar (Sénégal) : recherche d’amidon et détermination des teneurs en matières grasses et minéraux

Milk is a precious and highly perishable nutritional food. When processed into powder, it can be preserved for a long time. However, milk powders vary in quality depending on their fat content and the origin of the fat. The aim of this study was to monitor the quality of milk powders marketed in Dakar. After visual inspection of the samples, fat yields were assessed following Soxhlet extraction. Minerals were then quantified using an flame atomic absorption spectrophotometer after oven mineralization, and the presence of starch was determined using the iodine test. The results show that a total of nine samples out of fourteen had fat contents below the label value. The calcium levels found were below the label values; and the iron levels found were approximately double the advertised values. The starch detection test showed that starch was detected only in two out of fourteen samples tested. These results indicates some non-compliances. It is becoming essential for the relevant authorities to step up quality control of these consumer products to ensure that they comply with the standards governing them.

Drying Kinetics, Physicochemical and Thermal Analysis of Onion Puree Dried Using a Refractance Window Dryer

Onions have a high moisture content, which makes them more susceptible to microbial growth. Drying is one of the postharvest preservation methods applied to decrease onion moisture content, thereby increasing its storage life. In this study, onions were peeled, washed, cut into quarters, hot water blanched, and pureed. The puree was further dried using two different drying methods: refractance window drying (RWD) (water temperature: 70 °C) and convective drying (CD) (50 °C). The puree was spread on prefabricated trays at varying thicknesses of 2 mm, 4 mm, and 6 mm. It was observed that, irrespective of the drying method, moisture ratio (MR) decreased and drying time and effective moisture diffusivity increased with respect to the thickness of the puree. In addition, the Lewis model and the Wang and Singh model showed the highest R2 and lowest SEE value for RWD and CD, respectively. Moreover, the MR of onion puree during RWD and CD was predicted using a multi-layer feed-forward (MLF) artificial neural network (ANN) with a back-propagation algorithm. The result showed that the ANN model with 12 and 18 neurons in the hidden layer could predict the MR, with a high R2 value for RWD and CD, respectively. The results also showed that the thickness of the puree and drying method significantly affected the physicochemical quality (color characteristics, pyruvic acid content, total phenolic content, total flavonoid content, antioxidant capacity, and hygroscopicity) of onion powder. It was concluded that RWD proved to be a better drying method than CD in terms of the quality of dried powder and reduced drying time. Irrespective of the drying method, 2 mm-thick puree dried yielded the best-dried onion powder in terms of physicochemical quality, as well yielding the lowest drying time. These samples were further analyzed for calculating the glass transition temperature.

Experimental approach for development of a powder spreading metric in additive manufacturing

The powder spreading is a vital step of powder-based additive manufacturing (AM) processes. The quality of spread powder can considerably influence the properties of fabricated parts. Poorly packed powder beds with high surface roughness result in printed part layers with large porosity and low dimensional accuracy, leading to poor mechanical properties. Therefore, the powder spreadability and its dependence on process parameters and powder characteristics should be quantified to improve the efficiency of powder-based AM methods. This study proposes a novel dimensionless powder spreadability metric that can be commonly used in different powder-based AM processes. The quality of spread powder in terms of powder bed density and surface roughness was evaluated by adjusting the process parameters including recoating velocity and layer thickness, and powder characteristics including particle size distribution. In addition, the dynamic repose angle was proposed and examined as another powder spreadability metric. The results showed that these two proposed metrics were strongly correlated and lower recoating velocity and larger layer thickness led to higher spreadability and lower dynamic repose angle.

Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior

ABSTRACT Soy meal, a substantial byproduct of soy-oil processing, is rich in crude protein (44–49%), crude ash (5.2–9.1%), minerals, and vitamins. Only 2% of the total soy meal is consumed by humans, while 97% is utilized for animal feed and other industrial purposes. In this study, we use soy meal from non-genetically modified high oleic (Non-GMO-HO) soybean oil processing to develop value-added food products. In this study, soy meal was spray-dried using 5–15% maltodextrin and gum Arabic as a drying aid because trial investigations revealed that the sticky behavior of soy meal powder, which impacts product yield. The physical properties, such as colour, flowability (m3/h), moisture content (%), water activity (Aw), hygroscopicity (%), reconstitution properties, viscosity (mPa-s), thermal degradation behavior, and particle size distribution, were investigated to analyze the impact of drying aid on the quality of soy meal powder. JMP 14.0.0 Pro software was used to conduct the statistical analysis. Spray-dried soy meal powder can be used in reconstituted beverages, infant formulas, soy-based cookies, meat analogs, carrier agents, and more.

Effect of powder recycling on inclusion content and distribution in AISI 316L produced by L-PBF technique

AISI 316 L stainless steel is widely used as material to produce components by means of additive manufacturing. To increase the circular economy, the powders are collected and re-used after the printing process, thus the effect of powder recycling on microstructure and properties of printed components is of the utmost importance. This work focused the attention on non-metallic inclusions by examining virgin and recycled powders, and products printed by using both types of powders in a laser powder bed fusion (L-PBF) process.Recycled powders exhibit an irregular shape due to fragmentation, spatters and satellites and, compared to the virgin ones, have a higher gas (O, H and C) content. Both powders contain non-metallic inclusions with a larger quantity in the recycled ones.The printed samples have a similar microstructure, however those produced by using recycled powders exhibit voids of larger size and a little greater amount of inclusions. XRD and EDS examinations of inclusions extracted from the metallic matrix showed that they consist of a mix of amorphous and crystalline silica. Large part of these particles are already present in virgin powders and only a minor part forms during repeated printing operations. Accordingly, the quality of virgin powders is the factor that mainly affects the inclusion content of printed products indicating that the powder production process is the most critical stage of the whole manufacturing process.

High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties.

Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white.

Gas explosion suppression by ammonium dihydrogen phosphate-modified dry water powder

Dry water materials have high-efficiency and green characteristics. Dry water powder was prepared, and explosion suppression experiments were conducted using a flame propagation experimental system. The influence of dry water powder quality and MAP concentration on gas explosion characteristics were investigated. According to the experimental results, compared with unmodified dry water powder, MAP-modified dry water powder had an 11.66% higher moisture retention rate, 14.27% lower thermogravimetric mass loss, and 8.43% lower maximum mass loss rate. When the dry water powder concentration exceeded 260 g/m3, the gas explosion inhibition effects increased with the dry water powder concentration. When the MAP concentration was 0%–20%, the gas explosion suppression effect increased and then decreased as the MAP concentration increased. When the MAP concentration was 10%, the optimal explosion suppression effect was achieved. Adding 520 g/m3 MAP (10 mass%)–modified dry water powder reduced the maximum flame temperature at thermocouples #1 and #2 by 39.11% and 43.95%, respectively, and Vmax decreased by 20.63%. The MAP-modified dry water powder had a physical–chemical inhibition mechanism, and the gas explosion suppression performance was substantially enhanced. Thus, a new high-efficiency gas explosion suppression material was obtained. This research highlighted the importance of coal mine safety in relation to gas explosions and supported dry water material use in coal mines.

A review on spherical crystallization: A novel technique in the field of particle engineering

In the production of tablets, the direct compression method is mostly used. In comparison to the traditional wet granulation approach, this cannot be used with sensitive pharmaceuticals and also has a lot more processing limitations. Spherical agglomeration is a novel method for creating pharmaceutical dosage forms that are immediately compressible, the process of spherical agglomeration, which improves the powder's qualities such as particle size, shape, flow characteristics, solubility, and bioavailability of pharmaceutical medicinal ingredients, includes transforming tiny crystals into a spherical shape. The spherical crystallization was improved for use with hydrophilic polymers in order to improve the dissolution properties of pharmaceuticals that are poorly water-soluble. The flow characteristics, particle size analysis, compression, and dissolution behaviour of the spherical agglomerates were also improved. Wet spherical agglomeration (WSA) and the quasiemulsion solvent diffusion method (QESD) are the two most used methods for crystallizing spheres. Additionally, these approaches have two additions: the ammonia diffusion system (ADS) and crystallo-coagglomeration (CCA).The neutralization technique is another method used in this procedure. Any of the aforementioned methods can be employed simultaneously for both crystallization and agglomeration. The crystal physical characteristics, including their shape, polymorphism detection using x-ray powder diffraction (XRD), and thermodynamic characteristics using differential scanning calorimetry (DSC), were examined.

Effect of Powder Characteristics on Relative Density and Porosity Formation During Electron Beam Selective Melting of Al2024 Aluminum Alloy

Abstract Defects, such as pores and cracks, can be found in parts fabricated by powder-bed additive manufacturing techniques. The origin of certain defects, such as some voids, can be linked to initial powder quality, which makes it an important factor in the process. Powders used in additive manufacturing processes are produced by different methods such as gas atomization (GA), plasma atomization (PA), and plasma rotating electrode process (PREP); each gives different powder quality. In this study, two different Al2024 powders, produced by electrode induction GA and PREP techniques, were used to investigate the effect of powder characteristics on defect formation during electron beam melting process (EBM). Powders were first characterized by using Hall flowmeter funnel and scanning electron microscope (SEM); then, the EBM process was carried out, and finally, samples were examined by density measurement using Archimedes method, SEM analysis, and tensile test. PREP powder showed higher levels of sphericity and surface smoothness without attached satellites. Consequently, a higher apparent density and decreased flowing time were achieved in PREP powder. Moreover, gas-induced internal pores were observed in GA particles. The results also revealed the average relative density of 96.7% and 99.4% for the parts built by GA and PREP powders, respectively. SEM micrographs confirmed the results of density measurement of the fabricated parts and showed higher degrees of both spherical and irregular-shaped pores in samples built by GA powder. Additionally, they showed deprived mechanical properties due to the higher porosity contents which can form stress-concentrated areas.

Quality of Tenebrio molitor Powders: Effects of Four Processes on Microbiological Quality and Physicochemical Factors.

Tenebrio molitor, the first edible insect approved as a novel food in the EU, is a promising candidate for alternative protein sources, implementing circular and sustainable production systems. This study aims to determine the microbiological quality and physicochemical properties of mealworm powders obtained by four different processing pathways. Contents of dry matter, protein, fat, ash, water activity (aw) and a range of microbial counts were measured and analyzed by one-way ANOVA with Tukey's test. Results showed small differences in the proximate composition of the powder samples (protein 55.62-57.90% and fat 23.63-28.21% of dry matter, DM), except for the one that underwent a defatting step (protein 70.04% and fat 16.84%), p < 0.05. A level of water activity of less than 0.2 was reached for all pathways. Fresh mealworm samples had high total aerobic counts (8.4 log CFU/g) but were free of foodborne pathogens. Heat treatments applied during transformation were sufficient to kill vegetative cells (reduction of 2.8-5.1 log CFU/g) rather than bacterial endospores (reduction of 0.3-1.8 log CFU/g). Results were confirmed by predictive microbiology. This study validated the efficacy of a boiling step as critical control points (CCPs) of insect powder processing, providing primary data for the implementation of HACCP plans.

SiO2 microsphere-assisted reduction of ultrafine CuO powder in a fluidized bed

The reduction behaviors of ultrafine CuO powders in a fluidized bed are investigated. The fluidization quality of ultrafine CuO powders is enhanced by adding SiO2 microspheres because of the adhesion of ultrafine CuO powders to SiO2 microspheres. Ultrafine Cu powders are obtained after reduction with the addition of SiO2 microspheres, followed by simple sieving separation. It is found that the as-reduced Cu powders detached from the SiO2 microspheres as the reaction proceeded due to changes in the cohesive forces and the breaking forces. Ultrafine Cu has been successfully achieved via fluidization method with the aid of adhesion and separation of micro/nano particles, which enriched the theories of fluidization process strengthening. This new finding, as a general approach, can be applied to the production of other ultrafine/nano metal powders.

Ac susceptibility studies of intra- and intergrain properties of high- Jc Bi-2212 wires

${\mathrm{Bi}}_{2}{\mathrm{Sr}}_{2}\mathrm{CaCu}{\mathrm{O}}_{x}$ (Bi-2212) is the only high-${T}_{c}$ superconductor (HTS) available as a multifilamentary round wire with multiple architectures and it is a very promising conductor for the realization of high-field applications. Despite their relatively simple wire fabrication by the powder-in-tube technique, Bi-2212 wires require a tightly controlled overpressure heat treatment (HT) with a multiparameter time-temperature schedule to achieve high critical current density, ${J}_{c}$. The variation of these HT parameters, changes in the wire design, wire diameter, and powder quality can lead to variations in both the microstructure and the superconducting performance. Particularly noticeable are variations in ${J}_{c}$ performance and degree of filament bridging. In this work, we focus on the use of different magnetic characterization techniques to estimate the bridging level and assess the balance of intergrain and intragrain superconducting properties including the irreversibility field (${H}_{\mathrm{irr}}$) and the pinning energy (${U}_{o}$) in differently processed wires. Regardless of the actual bridging level, we find that the supercurrent flows at the filament bundle level, not just at the individual filament level. Moreover, using ac susceptibility we identify two distinct supercurrent contributions, one related to the intragrain and one to the intergrain properties, whose irreversibility fields are different but without large sample-to-sample variation. Moreover, an additional component of intragrain pinning mechanism becomes effective at low temperatures with positive effects also on the intergrain performance. The work clearly shows that detailed magnetic characterizations can become valuable tools to investigate the performance of differently processed Bi-2212 wires, correlating their microstructure and overall transport ${J}_{c}$, to obtain a deeper understanding of the causes of performance variation and paths to achieve further improvement.

The role of dryoprotectants on the quality of surimi powder of red tilapia

Since the commercial wet surimi should be stored at frozen temperature, thus requires space and high energy consumption. Interestingly, surimi in dried powder form reveals the new prospect of relieving those drawbacks of wet surimi. However, the drying process indicates fast hydration that may affect water and protein content loss, causing a reduction of gelling capacity. To date, this study aimed to determine the right type and concentration of cryoprotectant to protect the quality of red tilapia surimi powder during its freeze-drying process. The inclusion of different cryoprotectants was obtained in the production of surimi powder, namely surimi powder with cryoprotectant blend I (4% sucrose, 4% sorbitol, 0.3% polyphosphate) (DB4), cryoprotectant blend II (8% sucrose, 8% sorbitol, 0.5% polyphosphate) (DB 8), trehalose 2 (TH2), 4 (TH4), 6 (TH6) and 8% (TH8) and as well as surimi powder without cryoprotectant as the control (WD). The generated surimi powder with various cryoprotectant types was evaluated for the whiteness degree, myofibril content, gel strength, emulsion capacity, and foaming capacity. The generated surimi powder with TH8 showed the most acceptable result with myofibril 1.098±0.103 mg/mL, gel strength 1156.65±41.32 gf/cm2, whiteness 90.35%, emulsion capacity 79.1% and foaming capacity 39.12%.

Effect of different pretreatments and air-temperatures on quality of green chilli powder

Effect of different pretreatments and air-temperatures on quality of green chilli powder

Effect of jujube kernel powder addition on moisture absorption performance, color stability, texture properties and agglomeration characteristics of jujube powder

Jujube powder is of high nutritional value, but it is easy to absorb moisture and agglomerate, leading to the deterioration of jujube powder quality. Therefore, it is necessary to decrease the hygroscopicity of jujube powder. In this study, the effect of jujube kernel powder on the moisture absorption performance of jujube powder was studied by adding different contents of jujube kernel powder and measuring the moisture absorption performance at different humidity levels. The results showed that the addition of jujube kernel powder could effectively reduce the color difference change of jujube powder during moisture absorption, and reduce the hardness and stickiness of jujube powder during agglomeration. The addition of jujube kernel powder into jujube powder effectively reduced the moisture content of jujube powder, and therefore significantly decreased the caking degree of jujube powder, and the higher content of jujube kernel powder added in jujube powder, the lower the balanced dry basis moisture content of jujube powder. Such a hygroscopic behavior could be well fitted by the Peleg model, and the goodness of fit was 0.9899. Adding jujube kernel powder into jujube powder is a suitable way to positively affect the quality of jujube powder.