The Importance of Measuring Bulk Flow Properties of Food Powders
Flow difficulties during handling, storage, and processing are common in the food powder industry. Many studies focusing on the flow properties of food powders can be classified as flow indicators, shear properties, and dynamic flow properties. The non-uniformity of physical and chemical characteristics among individual particles that constitute the bulk of food powders adds complexity to the characterization of flow behavior. Nevertheless, understanding flow behavior is crucial for designing productive and cost-effective equipment for handling and processing of these powders. Because many factors influence flow, a single property/index value may not satisfactorily quantify the flow or no-flow of powders. For powders of biological origin, chemical composition and environmental factors such as temperature and relative humidity complicate flow characterization. This webinar would focus on the specific characteristics that affect food powder flow and their measurement during handling, processing, and storage.
Kingsly Ambrose is a Professor of Agricultural and Biological Engineering at Purdue University, West Lafayette, IN, USA. His research interests are in particle and powder characterization, particle modeling, particle design, and safety during materials handling. Prof. Ambrose has investigated the interplay between the physical properties of agricultural particulate materials that determines their behavior on the macroscopic scale. His research group has modified the functional characteristics of fertilizer granules, developed sensing mechanisms along with mathematical models that improve product/process performance and promote the safe handling of these materials by the agricultural industry. He has authored/co-authored more than 115 peer-reviewed journal articles and has contributed to more than 130 conference presentations. Further information on his research group can be found at engineering.purdue.edu/FFP and at engineering.purdue.edu/CP3.
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