Rheology of moist food powders as affected by moisture content
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- 作者：I. Opalińskia ; M. Chutkowskia ; ichmch@prz.edu.pl" class="auth_mail" title="E-mail the corresponding author ; Ali Hassanpourb
- 关键词：Food powders ; Rheometer ; Moisture content ; Friction coefficients ; DEM method
- 刊名：Powder Technology
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：294
- 期：Complete
- 页码：315-322
- 全文大小：2058 K
文摘
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Rheology of food powder samples was tested using rheometer of a new construction.
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Changes of shear rate and moisture content show effects on shear to normal stress ratio.
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DEM modeling supported the idea that friction coefficients decrease with moisture.