Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27501
Title: Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS
Authors: Slettengren, Katarina 
Xanthakis, Epameinondas 
Ahrne, Lilia 
Windhab, Erich J. 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Powders;Flow properties;Ring shear testers;RST;PFT
Issue Date: 2016
Source: International Journal of Food Properties, 2016, vol. 19, no. 7, pp. 1475–1482
Volume: 19
Issue: 7
Start page: 1475
End page: 1482
Journal: International Journal of Food Properties 
Abstract: Due to the importance of powder flow properties and the variety of available measuring methods, several studies were published regarding the comparison of different flow properties testers. Within this work, a ring shear tester from Dr. Dietmar Schulze and a powder flow tester from Brookfield Engineering Laboratories Inc. were compared for cumin (Cuminum cyminum L.), oregano (Origanum vulgare), and onion (Allium cepa) powder and granules. The spices showed similar flow behavior from both methods. Flow function plots and effective angle of internal friction measurements indicated contiguous trends and showed that the methods were comparable.
URI: https://hdl.handle.net/20.500.14279/27501
ISSN: 15322386
DOI: 10.1080/10942912.2015.1083576
Rights: © Taylor & Francis
Type: Article
Affiliation : ETH Zurich 
SP Food and Bioscience 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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