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Effects of particle characteristics on bulk properties of norwegiata fish meals
Author(s) -
Eckhoff Rolf K.,
Utvik Ådne Ø.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740221210
Subject(s) - angle of repose , particle size , particle (ecology) , particle density , range (aeronautics) , fish <actinopterygii> , materials science , bulk density , composite material , mineralogy , chemistry , environmental science , physics , soil science , thermodynamics , geology , biology , volume (thermodynamics) , fishery , oceanography , soil water
Three categories of Norwegian fish meats with different particle size, shape and particle surface stickiness characteristics were exposed to angle of repose and bulk density tests. The results presented indicate that the angle of repose increases with decreasing particle size, increasing amounts of fibrous particles in the powder and increasing particle surface stickiness. The bulk density, on the other hand, did not correlate with the particle size in the range considered, but increased with decreasing amounts of fibrous materials and decreasing surface stickiness.