TY - JOUR

T1 - Effect of powder densities, particle size and shape on mixture quality of binary food powder mixtures

AU - Shenoy, Pooja

AU - Viau, Maxime

AU - Tammel, Kristel

AU - Innings, Fredrik

AU - Fitzpatrick, John

AU - Ahrné, Lilia

PY - 2015

Y1 - 2015

N2 - Particle size and density are two important parameters which affect the mixture homogeneity of powder mixtures. In this study several types of food powders with different particle sizes and poured bulk densities were chosen for the binary powder mixing trials. In each type of binary mixture salt was one of the main ingredients, hence conductivity analysis was performed on the mixtures and coefficient of variation was used to evaluate the mixture homogeneity. All binary powders were mixed at a ratio of 50:50 by weight in a 2. L prototype lab-scale paddle mixer. The experiments were conducted in such a way that the ingredients used either had a similar particle size and different bulk density or similar bulk density and different particle size. Different density and size ratios were investigated to observe the limit up to which good mixing takes place. Density differences between the binary powders were varied from 1.5 up to 16.4. The range of size ratio investigated was from 1.96 up to 15.73. Results indicate that powders mixed very well up to a particle size ratio of 4.45. For higher ratios mixture quality disimproved but no segregation was visually observed. The bulk density had a larger influence in affecting the mixture quality (MQ) as compared to particle size. At higher bulk density ratios almost complete segregation was observed and this was majorly influenced by the irregular shapes of thyme and oregano.

AB - Particle size and density are two important parameters which affect the mixture homogeneity of powder mixtures. In this study several types of food powders with different particle sizes and poured bulk densities were chosen for the binary powder mixing trials. In each type of binary mixture salt was one of the main ingredients, hence conductivity analysis was performed on the mixtures and coefficient of variation was used to evaluate the mixture homogeneity. All binary powders were mixed at a ratio of 50:50 by weight in a 2. L prototype lab-scale paddle mixer. The experiments were conducted in such a way that the ingredients used either had a similar particle size and different bulk density or similar bulk density and different particle size. Different density and size ratios were investigated to observe the limit up to which good mixing takes place. Density differences between the binary powders were varied from 1.5 up to 16.4. The range of size ratio investigated was from 1.96 up to 15.73. Results indicate that powders mixed very well up to a particle size ratio of 4.45. For higher ratios mixture quality disimproved but no segregation was visually observed. The bulk density had a larger influence in affecting the mixture quality (MQ) as compared to particle size. At higher bulk density ratios almost complete segregation was observed and this was majorly influenced by the irregular shapes of thyme and oregano.

KW - Density ratios

KW - Dry powder mixing

KW - Food powders

KW - Mixture homogeneity

KW - Segregation

KW - Size ratios

U2 - 10.1016/j.powtec.2014.11.023

DO - 10.1016/j.powtec.2014.11.023

M3 - Journal article

AN - SCOPUS:84916888281

VL - 272

SP - 165

EP - 172

JO - Powder Technology

JF - Powder Technology

SN - 0032-5910

ER -