Analysis of Grinding Kinetics and Flow Behavior of Adzuki Bean (Phaseolus Angularis) Flour for Hopper Design

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• 作者：Hyeon Woo Park ; Sun Tae Kim ; Myoung Gun Choung ; Won-Young Han and Won Byong Yoon
• 刊名：Journal of Food Process Engineering
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：39
• 期：4
• 页码：366-376
• 全文大小：322K
• ISSN：1745-4530

文摘

The grinding characteristics of Adzuki beans (Phaseolus angularis, AB), also known as red beans, at constant moisture content (14.32% ± 0.23) and the flow properties of the AB flour were analyzed. A sigmoid model suitably described the grinding kinetics of the AB flour (R² > 0.98). Flow properties of the AB flour having different particle sizes were measured, and the powder flow properties were applied for designing a hopper design. At the smallest particle size (d_[3,2] = 267.09 μm), the ratio of change in the bulk density increased from 2.52 to 13.51% as the particle size decreased from d_[3,2] = 1,560.43 to 267.09 μm. After image analysis, particles with more circular shapes showed a lower internal friction angle. Because of the lower flow ability, the smallest particle required larger values of the hopper angle and a larger minimum size of the hopper opening.