Dry mixing of food powders: Effect of water content and composition on mixture quality of binary mixtures

TY - JOUR

T1 - Dry mixing of food powders

T2 - Effect of water content and composition on mixture quality of binary mixtures

AU - Shenoy, Pooja

AU - Xanthakis, Epameinondas

AU - Innings, Fredrik

AU - Jonsson, Caroline

AU - Fitzpatrick, John

AU - Ahrné, Lilia

PY - 2015

Y1 - 2015

N2 - This work studied the effect of composition of powders and water content on mixture quality (MQ) of three binary powder mixtures with good (salt/paprika or salt/sugar) or poor mixing (salt/oregano) behaviour. The mixing behaviour was assessed using coefficient of variation. Results showed that mixture composition did not influence the MQ of sugar/salt and paprika/salt within 20-80% salt content range but it did influence the MQ of oregano/salt with a progressive dis-improvement in MQ with higher oregano content and also for low concentrations of 1% salt. Water content did have an effect on mixing behaviour. When paprika with high water activity (aw) was mixed with salt, the time required to reach good MQ was longer because of the increased cohesiveness and when oregano with high aw was mixed with salt it displayed improved MQ because salt particles were able to stick onto the larger oregano particles and reduced segregation.

AB - This work studied the effect of composition of powders and water content on mixture quality (MQ) of three binary powder mixtures with good (salt/paprika or salt/sugar) or poor mixing (salt/oregano) behaviour. The mixing behaviour was assessed using coefficient of variation. Results showed that mixture composition did not influence the MQ of sugar/salt and paprika/salt within 20-80% salt content range but it did influence the MQ of oregano/salt with a progressive dis-improvement in MQ with higher oregano content and also for low concentrations of 1% salt. Water content did have an effect on mixing behaviour. When paprika with high water activity (aw) was mixed with salt, the time required to reach good MQ was longer because of the increased cohesiveness and when oregano with high aw was mixed with salt it displayed improved MQ because salt particles were able to stick onto the larger oregano particles and reduced segregation.

KW - Food powders

KW - Mixture quality

KW - Powder flow

KW - Powder mixing

KW - Spices

KW - Water activity

U2 - 10.1016/j.jfoodeng.2014.10.019

DO - 10.1016/j.jfoodeng.2014.10.019

M3 - Journal article

AN - SCOPUS:84910599905

SN - 0260-8774

VL - 149

SP - 229

EP - 236

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -