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Effect of conditioner and moisture content on flowability of yellow cornmeal
Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other properties that help characterize their flowability. The flow properties of yellow cornmeal as a function of moisture content (10.0%, 13.5% 17.0%, and 20.0% wet...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804776/ https://www.ncbi.nlm.nih.gov/pubmed/31660140 http://dx.doi.org/10.1002/fsn3.1184 |
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author | Chinwan, Dipanshu Castell‐Perez, M. Elena |
author_facet | Chinwan, Dipanshu Castell‐Perez, M. Elena |
author_sort | Chinwan, Dipanshu |
collection | PubMed |
description | Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other properties that help characterize their flowability. The flow properties of yellow cornmeal as a function of moisture content (10.0%, 13.5% 17.0%, and 20.0% wet basis) and concentrations of added conditioner (calcium stearate, a caking agent classified at GRAS, at 0.50%, 0.75%, and 1.00% wt/wt) were measured. The optimum flow behavior characteristics of the cornmeal were achieved at 0.50% wt/wt calcium stearate and 10.0% (w.b.) moisture content based on the flow function test. Overall, the material's flowability decreased with increased moisture content based on very high values for Hausner's ratio, Carr's Index, and angle of repose. The flow index (ff(c)) obtained by the flow function test decreased from 6.47 to 3.82 as moisture increased, indicating increased cohesivity. Calcium stearate increased the flowability of the material at 0.50% wt/wt, beyond which the flowability was not affected (p > .05). Samples were very hygroscopic and classified as Class IV. The Hausner's ratio, Carr's Index, and angle of repose showed a strong linear relationship with the flow index with correlation values of 0.91, 0.88, and 0.88, respectively. Isotherms together with physical properties should be used to determine the flow characteristics of granulated materials such as yellow cornmeal to establish the best storage and processing conditions. |
format | Online Article Text |
id | pubmed-6804776 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-68047762019-10-28 Effect of conditioner and moisture content on flowability of yellow cornmeal Chinwan, Dipanshu Castell‐Perez, M. Elena Food Sci Nutr Original Research Flow characterization of ground materials based on standard physical properties is not always accurate and must be complemented with other properties that help characterize their flowability. The flow properties of yellow cornmeal as a function of moisture content (10.0%, 13.5% 17.0%, and 20.0% wet basis) and concentrations of added conditioner (calcium stearate, a caking agent classified at GRAS, at 0.50%, 0.75%, and 1.00% wt/wt) were measured. The optimum flow behavior characteristics of the cornmeal were achieved at 0.50% wt/wt calcium stearate and 10.0% (w.b.) moisture content based on the flow function test. Overall, the material's flowability decreased with increased moisture content based on very high values for Hausner's ratio, Carr's Index, and angle of repose. The flow index (ff(c)) obtained by the flow function test decreased from 6.47 to 3.82 as moisture increased, indicating increased cohesivity. Calcium stearate increased the flowability of the material at 0.50% wt/wt, beyond which the flowability was not affected (p > .05). Samples were very hygroscopic and classified as Class IV. The Hausner's ratio, Carr's Index, and angle of repose showed a strong linear relationship with the flow index with correlation values of 0.91, 0.88, and 0.88, respectively. Isotherms together with physical properties should be used to determine the flow characteristics of granulated materials such as yellow cornmeal to establish the best storage and processing conditions. John Wiley and Sons Inc. 2019-09-02 /pmc/articles/PMC6804776/ /pubmed/31660140 http://dx.doi.org/10.1002/fsn3.1184 Text en © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Chinwan, Dipanshu Castell‐Perez, M. Elena Effect of conditioner and moisture content on flowability of yellow cornmeal |
title | Effect of conditioner and moisture content on flowability of yellow cornmeal |
title_full | Effect of conditioner and moisture content on flowability of yellow cornmeal |
title_fullStr | Effect of conditioner and moisture content on flowability of yellow cornmeal |
title_full_unstemmed | Effect of conditioner and moisture content on flowability of yellow cornmeal |
title_short | Effect of conditioner and moisture content on flowability of yellow cornmeal |
title_sort | effect of conditioner and moisture content on flowability of yellow cornmeal |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6804776/ https://www.ncbi.nlm.nih.gov/pubmed/31660140 http://dx.doi.org/10.1002/fsn3.1184 |
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