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KMID : 1134820130420030421
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 3 p.421 ~ p.426
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Physical Properties of Red Pepper Powder at Different Particle Sizes
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Oh Seung-Hee
Kang Yu-Ri
Lee Sang-Hoon
Hwang In-Guk
Yoo Seon-Mi
Kim Hae-Young
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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We evaluated physical properties such as density, compressive characteristics, irrecoverable work, and stress relaxation of red pepper powder with different particle sizes. The particle sizes showed a normal distribution in size, with a particle size of 150～600 μm accounting for 70.95% of the particles in the Hanbando cultivar and 82.21% in the Cheongyang cultivar. Loose bulk density ranged between 0.34 and 0.45 g/cm3, while tapped bulk density ranged between 0.43 and 0.56 g/cm3. The Hausner ratio was highest (1.531) at a particle size below 150 μm in the Cheongyang cultivar. The compressibility and compression ratios were 0.001351～0.004383 and 1.0062～1.0265, respectively. Irrecoverable work ranged between 69.16% and 90.24%. The K2 value and stress relaxation characteristics were greatest (1.74 and 44.92%, respectively) at particle sizes of 300～425 μm in the Cheongyang cultivar. The dynamic angle of repose was 32.84-49.84o. Overall, particle sizes below 150 μm had the highest compactibility, cohesiveness, and transformation.
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KEYWORD
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red pepper powder, physical properties, particle size, density
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