Flowability parameters and flow functions for confectionery sugar and detergent powder at two moisture contents

S. P. Duffy, V. M. Puri

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The flowability parameters, cohesion and internal angle of friction of two particulate materials, confectionery sugar and detergent, at two moisture contents, initial (in-package) and initial plus a three point increase (3%), were measured using the Jenike shear cell. The initial moisture content of confectionery sugar and the detergent powder were 0.3% and 1.4% (d.b.), respectively. The mean value of cohesion for confectionery sugar increased from 1.6 kPa (0.23 psi) to 11.2 kPa (1.62 psi) when the moisture content increased by three points; whereas, the mean value of cohesion for detergent powder increased marginally from 8.0 kPa (1.15 psi) to 8.9 kPa (1.29 psi). Internal angle of friction decreased with increase in moisture content for both confectionery sugar and detergent powder with an average decrease of 59% (from 37.4° to 15.5°) and 24% (from 20.9° to 15.9°), respectively. The kinematic angle of friction, φe, of confectionery, sugar on stainless steel and aluminum decreased by 22% (from 31.0° to 24.2°) and 9% (from 32.2° to 29.2°), respectively, when the powder's moisture content increased by three points. The kinematic angle of friction of detergent powder increased on stainless steel by 42% (from 14.6° to 20.8°), galvanized steel by 77% (from 16.4° to 29.0°), aluminum by 30% (from 25.6° to 33.4°), and a Silverstone® surface by 9% (from 18.0° to 19.6°) when the moisture content increased by three points.

Original languageEnglish (US)
Pages (from-to)601-606
Number of pages6
JournalApplied Engineering in Agriculture
Volume12
Issue number5
StatePublished - Dec 1 1996

All Science Journal Classification (ASJC) codes

  • Engineering(all)

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