1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/27501
DC FieldValueLanguage
dc.contributor.authorSlettengren, Katarina-
dc.contributor.authorXanthakis, Epameinondas-
dc.contributor.authorAhrne, Lilia-
dc.contributor.authorWindhab, Erich J.-
dc.date.accessioned2023-01-30T11:52:07Z-
dc.date.available2023-01-30T11:52:07Z-
dc.date.issued2016-
dc.identifier.citationInternational Journal of Food Properties, 2016, vol. 19, no. 7, pp. 1475–1482en_US
dc.identifier.issn15322386-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/27501-
dc.description.abstractDue 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Propertiesen_US
dc.rights© Taylor & Francisen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectPowdersen_US
dc.subjectFlow propertiesen_US
dc.subjectRing shear testersen_US
dc.subjectRSTen_US
dc.subjectPFTen_US
dc.titleFlow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XSen_US
dc.typeArticleen_US
dc.collaborationETH Zurichen_US
dc.collaborationSP Food and Bioscienceen_US
dc.subject.categoryOther Engineering and Technologiesen_US
dc.journalsSubscriptionen_US
dc.countrySwitzerlanden_US
dc.countrySwedenen_US
dc.subject.fieldEngineering and Technologyen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/10942912.2015.1083576en_US
dc.identifier.scopus2-s2.0-84963745402-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/84963745402-
dc.relation.issue7en_US
dc.relation.volume19en_US
cut.common.academicyear2015-2016en_US
dc.identifier.spage1475en_US
dc.identifier.epage1482en_US
item.fulltextNo Fulltext-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.grantfulltextnone-
item.languageiso639-1en-
item.cerifentitytypePublications-
crisitem.journal.journalissn1532-2386-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-1570-3254-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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