Othman, Nuraina Nabihah (2019) Effect of particle size and compressibility on flowability of cumin, coriander, chili and turmeric spices. [Project Paper] (Submitted)
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Abstract
This research was aiming to investigated the effect of particle size and compressibility on the flow ability of spice powders and to estimate hopper diameter for the respective spice powder. Commercial cumin, coriander, chili and turmeric spices were used as simple. The flow properties, physical and chemical properties of powder were measured for each spice. The flow properties which are cake and mean cake strength, cohesion, and powder flow speed dependency were measured using a texture analyser whereas Jenike shear cell tests from a powder flow tester was used to measure the flow properties of spices based on their friction value in order to be used as a benchmark to design hoppers such as the hopper half-angle and the minimum autlet diameter of the hopper. The powder physical properties such as particle size, moisture content, bulk, tapped and true densities, bulk porosity, Hausner ratio, and Carr index were determined. Besides, the compressibility of each spice was measured using uniaxial die compaction via a universal testing machine. The measured particle size and compressibility of spices used in this research were ranging from 80 µm to 300 µm, and 5.6 x 10ˉ⁷m³ at highest applied pressure, respectively, where the flow ability of the spice powders, as characterized by flow factor, Hausner ratio, and Carr index, varied from easy flow to very cohesive. Apart from particle size and compressibility, moisture and fat content of the powers were determined to identify their relationship with powder flow ability, whether it will be easy-flowing or cohesive. From the findings, it was found that smaller the particle size, the lower the volume of the compact’s spice, causing the effective angle of internal friction to be lower with a higher angle of wall friction. Turmeric powder with 81.0 µm of median particle size was the lowest compared to chili powder, coriander powder and cumin powder which have 114.3 µm, 225.0 µm, 288.6 µm of median particle size, respectively. Hence, it can be said that turmeric powder is more easy – flowing which required a smaller hopper half angle and minimum outlet diameter of the hopper in order to provide a smooth and consistent discharge of the spice from the hopper. Thus, this study provides equipment design such as hopper for spices industry in terms of storing, processing and handling of spice powder based on their flow measurements.
| Item Type: | Project Paper |
|---|---|
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 19 Nov 2024 08:10 |
| Last Modified: | 19 Nov 2024 08:10 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2208 |
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