Flow property measurement using the Jenike cell for wheat flour at various moisture contents and consolidation times

S. Kamath, V. M. Puri, H. B. Manbeck

Research output: Contribution to journalLetterpeer-review

42 Scopus citations

Abstract

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.

Original languageEnglish (US)
Pages (from-to)293-297
Number of pages5
JournalPowder Technology
Volume81
Issue number3
DOIs
StatePublished - Dec 1994

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)

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