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vol. 3, nr. 3 (2004)
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Effect of drying method on instant coffee flowability
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Ewa Domian, Tomasz Koper, Andrzej Lenart
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159c 02-787 Warszawa |
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vol. 3 (2004), nr. 3,
pp. 425-433
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abstract:
In this paper the flow properties for two kinds of instant coffee (spray dried and agglomerated or freeze-dried) were determined. Powder flowability was measured using an annular shear tester according to Jenike procedure at four levels of normal consolidating stress within the range of 1.3-2.5 kPa. Different flow parameters (cohesion, angle of internal friction, unconfined yield strength, flow function) were calculated for each type of instant coffee tested. They were then applied for the estimation and comparison of hopper dimensions critical for the mass flow of each powder.
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keywords:
flow function, shear test, instant coffee
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original in:
Polish
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