The flow properties, i.e. cohesion and slope of the yield locus, of wheat flour at three different moisture contents (11.8%, 14.7% and 16.4%, dry basis) were measured using the Jenike shear tester with no time consolidation, i.e. instantaneous yield loci, over a range of loading conditions. The values of cohesion obtained for the three moisture contents were not significantly (P < 0.05) different. However, the values of the yield locus slope were significantly (P < 0.05) different. In addition, the measured flow properties of wheat flour at 11.8% moisture content and two consolidation times of 12 h and 24 h were not significantly (P<0.05) different.
All Science Journal Classification (ASJC) codes
- Chemical Engineering(all)