{"title":"Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models","authors":"Timilehin Martins Oyinloye , Won Byong Yoon","doi":"10.1016/j.jfoodeng.2024.112159","DOIUrl":null,"url":null,"abstract":"<div><p>The study employed thin-layer models and sigmoid model to analyze the drying behavior and grinding kinetics of the Adzuki bean (AB) powder, respectively. Particle size distributions were determined using conventional sieving and a vibrator with image analysis, providing accurate measurements within a narrower size range (0.1 mm–3.0 mm) in the sample. The flow properties were evaluated across different particle sizes ranging from 0.25 mm to 2.00 mm. These flow characteristics were then utilized for designing a hopper. The study revealed that the smallest particle size (0.25 mm) exhibited the lowest flowability (1.7873 and 1.4384 for 10% and 15% moisture content (MC), respectively). Additionally, the internal friction angle varied significantly for particle sizes between 0.60 and 1.70 mm at 10% MC, while at 15% MC, a greater effect of friction due to moisture was observed. Furthermore, the study highlighted the need for a larger hopper angle and opening for the smallest particle sizes.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424002255","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
Abstract
The study employed thin-layer models and sigmoid model to analyze the drying behavior and grinding kinetics of the Adzuki bean (AB) powder, respectively. Particle size distributions were determined using conventional sieving and a vibrator with image analysis, providing accurate measurements within a narrower size range (0.1 mm–3.0 mm) in the sample. The flow properties were evaluated across different particle sizes ranging from 0.25 mm to 2.00 mm. These flow characteristics were then utilized for designing a hopper. The study revealed that the smallest particle size (0.25 mm) exhibited the lowest flowability (1.7873 and 1.4384 for 10% and 15% moisture content (MC), respectively). Additionally, the internal friction angle varied significantly for particle sizes between 0.60 and 1.70 mm at 10% MC, while at 15% MC, a greater effect of friction due to moisture was observed. Furthermore, the study highlighted the need for a larger hopper angle and opening for the smallest particle sizes.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.