Abstract
The dynamic flow properties of two important coproducts of virgin coconut oil (VCO) i. e. coconut milk residue flour (MRF) and VCO cake flour (CF) were studied. The basic flowability energy of CF was higher than MRF and increased with moisture content. The change in compressibility and shear stress, with applied normal stress and moisture content, indicated that these powders are highly cohesive. For both flours, the energy required to make the powder flow increased with moisture at all experimental air velocity. Moisture did not significantly influence the cohesion and unconfined yield strength of MRF, whereas for CF there was significant effect due to the presence of moisture. The wall friction angle of both the flours increased significantly with moisture and decreased with applied normal stress. The results from this study indicated that, both CF and MRF at around 4.00 % moisture content had better flow characteristics than at higher moisture levels.
Acknowledgements
This work was supported by National Agricultural Innovation Project, Indian Council of Agricultural Research, New Delhi, India.
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©2016 by De Gruyter
Articles in the same Issue
- Frontmatter
- Research Articles
- Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels
- Guava Osmotic Dehydration: Description by Two-Dimensional Diffusion Models Considering Shrinkage and Variations in Process Parameters
- Phenolic Compounds and Antioxidant Capacity of Brown Rice in China
- Characteristics of Subcritical Water Extraction and Kinetics of Pentacyclic Triterpenoids from Dry Loquat (Eriobotrya japonica) Leaves
- Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice
- Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers
- Moisture Dependent Dynamic Flow Properties of Coconut Flours
- Characterization and Antioxidant Activity of Flash-Assisted Extracted Dihydroquercetin from Wood Sawdust of Larix gmelinii Using a Response Surface Methodology
- Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics
- Enzymatic-Assisted Microwave Extraction of Total Flavonoids from Bud of Chrysanthemum indicum L. and Evaluation of Biological Activities
Articles in the same Issue
- Frontmatter
- Research Articles
- Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels
- Guava Osmotic Dehydration: Description by Two-Dimensional Diffusion Models Considering Shrinkage and Variations in Process Parameters
- Phenolic Compounds and Antioxidant Capacity of Brown Rice in China
- Characteristics of Subcritical Water Extraction and Kinetics of Pentacyclic Triterpenoids from Dry Loquat (Eriobotrya japonica) Leaves
- Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice
- Comparison of Two Ultrasonic Systems with Different Settings for Extraction of Capsaicinoids from Chili Peppers
- Moisture Dependent Dynamic Flow Properties of Coconut Flours
- Characterization and Antioxidant Activity of Flash-Assisted Extracted Dihydroquercetin from Wood Sawdust of Larix gmelinii Using a Response Surface Methodology
- Comparison of Drying Kinetics of Maize in Oven and in Pilot Silo Dryer: Influence on Moisture Content and Physical Characteristics
- Enzymatic-Assisted Microwave Extraction of Total Flavonoids from Bud of Chrysanthemum indicum L. and Evaluation of Biological Activities