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Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders

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Developments in Food Engineering

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Abstract

A measurement method was developed by using the powder aeration technique to measure the flow properties of fine powders in terms of fracture strength of “dry powder structure”.

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Reference

  1. Rumpf, H., Chem. Ing. Tech., 42, 538 (1970)

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  2. Jimbo, G., R. Yamazaki, J. Tsubaki and H. Kamiya, Memoirs of the Faculty of Engineering (Nagoya Univ.), 40(1), 1 (1988)

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  3. Jenike, A.W., Bull. Univ. Utah, No. 108, 52 (1961).

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Author information

Authors and Affiliations

  1. Chemical Engineering Department, West Virginia University, P.O. Box 6101, Morgantown, WV, 26506-6101, USA

    H. O. Kono & Y. Itani

Authors
  1. H. O. Kono
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  2. Y. Itani
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Editor information

Editors and Affiliations

  1. Department of Bioengineering, Faculty of Engineering, Yokohama National University, Tokiwadai, Hodogaya-ku, Yokohama 240, Japan

    Toshimasa Yano (Professor Emeritus, University of Tokyo) (Professor Emeritus, University of Tokyo)

  2. Department of Food Science and Technology, Faculty of Agriculture, Kyoto University, Sakyo-ku, Kyoto, 606-01, Japan

    Ryuichi Matsuno

  3. Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113, Japan

    Kozo Nakamura

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© 1994 Springer Science+Business Media Dordrecht

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Kono, H.O., Itani, Y. (1994). Novel Approach to Characterize the Flow Properties of Fine Dry Food Powders. In: Yano, T., Matsuno, R., Nakamura, K. (eds) Developments in Food Engineering. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2674-2_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2674-2_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6149-7

  • Online ISBN: 978-1-4615-2674-2

  • eBook Packages: Springer Book Archive

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