相对湿度和温度对食品粉末，各类数据变化
This paper presents an evaluation of the inˉuence of relative humidity and temperature on the ˉowability of the following foodpowders: ˉour, tea and whey permeate. These powders were selected because of their di€erent physical properties. Powder ˉow
ability was measured using an annular shear cell in a chamber with controlled relative humidity and temperature. A number of
powder physical properties, including particle size distribution, water sorption isotherms and di€erential scanning calorimetry
(DSC) thermograms, were measured. These properties are used in interpreting and comparing the ˉowability measurements for each
本文评价了相对湿度和温度对下列食品食用性的影响
粉末：我们的茶和乳清渗透。选择这些粉末是因为它们具有不同的物理性质。在控制相对湿度和温度的室内，使用环形剪切室测量粉末的流动性。许多粉末物理性质，包括粒度分布、吸水等温线和差示扫描量热法
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