Effect of relative humidity and temperature on food powder flowability
Effect of relative humidity and temperature on food powder flowability相对湿度、温度等因素对食品粉末性能的影响
本文研究了相对湿度和温度对以下食品粉渗透性能的影响:茶粉和乳清粉。这些粉末之所以被选中是因为它们的物理性质不同。在相对湿度和温度可控的室中，用环形剪切室测量粉末的渗透性。测定了粉体的粒度分布、吸附等温线和差示扫描量热法(DSC)热图等物理性能。这些特性用于解释和比较每种粉末的有效性测量。
This paper presents an evaluation of the inˉuence of relative humidity and temperature on the ˉowability of the following food powders: ˉour, tea and whey permeate. These powders were selected because of their di€erent physical properties. Powder ˉowability 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 powder.
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