www.old.international-agrophysics.org / zeszyty

International Agrophysics
wydawca:Instytut Agrofizyki
im. B. Dobrzańskiego
w Lublinie
ISSN: 0236-8722

vol. 19, nr. 2 (2005)

poprzedni artykuł wróć do listy artykułów następny artykuł
Wheat flour flowability as affected by water activity, storage time and consolidation
(pobierz wersję PDF)
E. Domian, K. Poszytek
Department of Food Engineering and Process Management, Warsaw Agricultural University, Nowoursynowska 159c 02-787 Warszawa, Poland

vol. 19 (2005), nr. 2, pp. 119-124
streszczenie The influence of water activity, storage time and consolidation on the flowability of wheat flour were evaluated. Powder flowability was measured using a Jenike shear tester according to the Jenike procedure at four levels of normal consolidating stress within the range of 4.9-17.5 kPa. Flour was placed in a humidity chamber to obtain samples of flour at 0.33 and 0.8 water activity. Instantaneous shear tests were performed at temperature of 20°C on each sample, from which the instantaneous flow functions were obtained. Time consolidation tests on the flour at 0.33 and 0.8 water activity were carried out using a Jenike shear cell and consolidating bench for the consolidation time of 1 and 7 days. Temporal flow functions of the flour were determined to quantify the combined effect of moisture content, time and compression stress.
słowa kluczowe flow function, powder, shear test, wheat flour