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KMID : 1007519960050010076
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.76 ~ p.84
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Bulk Flow Properties of Selected Food Powders at Different Water Activity Levels
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KIM, DONG WOO
Kim, Suk Shin/Chang, Kyu Seob
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Abstract
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Bulk flow properties of corn starch, potato starch, soy protein, and wheat protein were determined at different levels of water activity. Fitted equations relating the bulk properties to water activity were also developed. Wheat protein showed the highest values in particle size distribution, angle of repose, angle of slide, compaction ratio, and irrecoverable work, followed by soy protein, potato starch, and corn starch. Soy protein exhibited the highest values in Hausner ratio, shear stress, cohesion, and compressibility, and followed by wheat protein, potato starch, and corn starch. Corn starch had the highest values in loose bulk density, asymptotic modulus, and relaxation(%), and followed by potato starch, wheat protein, and soy protein. In case of angle of friction there were no significant differences among the powders. In all the fitted equations, the coefficients of determination were high (above 0.95), implying the reliability of the equations.
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KEYWORD
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