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Comparison of the Compaction Characterisitics of Selected Food Powders by Vibration, Tapping and Mechanical Compression
Author(s) -
MALAVE J.,
BARBOSACANOVAS G. V.,
PELEG M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10502.x
Subject(s) - compaction , tapping , materials science , compressibility , composite material , mechanical engineering , engineering , thermodynamics , physics
The compaction characteristics of selected powders in tapping could be described by either Sone's model or by a single term exponential equation. The Hausner ratio, i.e., the ratio between tapped and loose density, calculated by using these models was found to be a sensitive and useful indictor of the compaction mechanism in different types of tapping tests. The latter, especially where particle attrition was evident, could produce distinctly different compaction patterns. No correlation was found between these powders, Hausner's ratio, and their compressibility in mechanical compaction.