Effect of storage time and consolidation on food powder flowability

Author:

Teunou E,Fitzpatrick J.J

Publisher

Elsevier BV

Subject

Food Science

Reference11 articles.

1. Akers, R. J. (1992). The certification of limestone powder for Jenike shear testing CRM 116. Brussels, Luxembourg: Published by the Commission of the European Communities, ECSC-EEC-EAEC

2. Goelema, C. C., Malby, L. P., Enstad, G. G., & De Silva, S. R. (1993). Use of uniaxial tester for the determination of instantaneous and time consolidation flow properties of powders. In Proceedings of symposium (Reliable flow of particulate solids II). Oslo, Norway: EFCHE publication No. 96, 23rd–25th August

3. Water sorption, reduction of caking and improvement of free flowingness of powdered soy sauce and miso;Hamano;Journal of Food Processing and Preservation,1978

4. Jenike, A. W. (1964). Storage and flow of solids. Bulletin of the University of Utah, 53 and 26 (Bull No. 123 of Utah engineering experiment station, eleventh printing (1986), revised in 1980)

5. Effect of flow conditioners on water sorption and flow properties of egg powder;Lai;Journal of Food Engineering,1986

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