Dry mixing of food powders: Effect of water content and composition on mixture quality of binary mixtures
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Dry mixing of food powders : Effect of water content and composition on mixture quality of binary mixtures. / Shenoy, Pooja; Xanthakis, Epameinondas; Innings, Fredrik; Jonsson, Caroline; Fitzpatrick, John; Ahrné, Lilia.
I: Journal of Food Engineering, Bind 149, 2015, s. 229-236.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Dry mixing of food powders
T2 - Effect of water content and composition on mixture quality of binary mixtures
AU - Shenoy, Pooja
AU - Xanthakis, Epameinondas
AU - Innings, Fredrik
AU - Jonsson, Caroline
AU - Fitzpatrick, John
AU - Ahrné, Lilia
PY - 2015
Y1 - 2015
N2 - This work studied the effect of composition of powders and water content on mixture quality (MQ) of three binary powder mixtures with good (salt/paprika or salt/sugar) or poor mixing (salt/oregano) behaviour. The mixing behaviour was assessed using coefficient of variation. Results showed that mixture composition did not influence the MQ of sugar/salt and paprika/salt within 20-80% salt content range but it did influence the MQ of oregano/salt with a progressive dis-improvement in MQ with higher oregano content and also for low concentrations of 1% salt. Water content did have an effect on mixing behaviour. When paprika with high water activity (aw) was mixed with salt, the time required to reach good MQ was longer because of the increased cohesiveness and when oregano with high aw was mixed with salt it displayed improved MQ because salt particles were able to stick onto the larger oregano particles and reduced segregation.
AB - This work studied the effect of composition of powders and water content on mixture quality (MQ) of three binary powder mixtures with good (salt/paprika or salt/sugar) or poor mixing (salt/oregano) behaviour. The mixing behaviour was assessed using coefficient of variation. Results showed that mixture composition did not influence the MQ of sugar/salt and paprika/salt within 20-80% salt content range but it did influence the MQ of oregano/salt with a progressive dis-improvement in MQ with higher oregano content and also for low concentrations of 1% salt. Water content did have an effect on mixing behaviour. When paprika with high water activity (aw) was mixed with salt, the time required to reach good MQ was longer because of the increased cohesiveness and when oregano with high aw was mixed with salt it displayed improved MQ because salt particles were able to stick onto the larger oregano particles and reduced segregation.
KW - Food powders
KW - Mixture quality
KW - Powder flow
KW - Powder mixing
KW - Spices
KW - Water activity
U2 - 10.1016/j.jfoodeng.2014.10.019
DO - 10.1016/j.jfoodeng.2014.10.019
M3 - Journal article
AN - SCOPUS:84910599905
VL - 149
SP - 229
EP - 236
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -
ID: 202131574