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Segregation in Food Powders
Author(s) -
BarbosaCanovas G.,
MalaveLopez J.,
Peleg M.
Publication year - 1985
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.5420010211
Subject(s) - materials science , flow (mathematics) , flow properties , intensity (physics) , simple (philosophy) , chemical engineering , mineralogy , composite material , metallurgy , chemistry , mechanics , physics , optics , philosophy , epistemology , engineering
Segregation tendency in food powder mixtures can be monitored by simple vibration or flow tests. It is shown that segregation can occur not only in free flowing powders but also in cohesive powders. The intensity of the phenomenon depends not only on the composition, size and mechanical history of the powder but also on whether the mixture is “ordered“ or not.