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Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum)

Food Science and Biotechnology volume 27, pages 641–650 (2018)Cite this article

Abstract

In this study, the grinding kinetics and the flowability of balloon flowers (BFs) with various moisture contents (8, 12, and 20%) were determined. Three semi-empirical grinding models (Bond, Kick, and Rittinger) were applied to describe the BFs’ grinding process. A lower moisture content resulted in a decreased grinding constant value (Bond’s index). Based on the kinetics of particles during grinding, a sigmoid model was developed which successfully described changes in the particle sizes of BFs with various moisture contents during the grinding process except for smaller ones (< 0.60 mm) with a high moisture content (20%). The flow function at different particle sizes was not consistently correlated with results regarding the internal friction angle. This might be due to different particle shapes and sizes of BFs. The poorest flowability was observed for BF powder with the smallest particle size.

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Acknowledgements

This study has been worked with the support of a research grant of Kangwon National University in 2016.

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Affiliations

  1. Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea

    Ji Hoon Moon & Won Byong Yoon

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  1. Ji Hoon Moon
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  2. Won Byong Yoon
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Correspondence to Won Byong Yoon.

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Moon, J.H., Yoon, W.B. Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum). Food Sci Biotechnol 27, 641–650 (2018). https://doi.org/10.1007/s10068-017-0291-z

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  • DOI: https://doi.org/10.1007/s10068-017-0291-z

Keywords

  • Balloon flower
  • Powder
  • Grinding
  • Kinetics
  • Flowability