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

S. Kamath, Virendra Puri, H. B. Manbeck

Research output: Contribution to journalLetter

39 Citations (Scopus)

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 - Jan 1 1994

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Consolidation
Moisture

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)

Cite this

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title = "Flow property measurement using the Jenike cell for wheat flour at various moisture contents and consolidation times",
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.",
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Flow property measurement using the Jenike cell for wheat flour at various moisture contents and consolidation times. / Kamath, S.; Puri, Virendra; Manbeck, H. B.

In: Powder Technology, Vol. 81, No. 3, 01.01.1994, p. 293-297.

Research output: Contribution to journalLetter

TY - JOUR

T1 - Flow property measurement using the Jenike cell for wheat flour at various moisture contents and consolidation times

AU - Kamath, S.

AU - Puri, Virendra

AU - Manbeck, H. B.

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N2 - 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.

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