Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow
Poor dispersion of beverages from dehydrated powders is a defect that obstructs the development of novel dehydrated food powders. We investigate how the physico-chemical properties of the powder grains affect the dispersion process. We used insoluble and non-cohesive grains to form islands of powder...
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The Italian Association of Chemical Engineering
2017
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ftusurrey:oai:epubs.surrey.ac.uk:842207 2023-05-15T18:03:17+02:00 Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow Ong, Xin Yi Taylor, Spencer Ramaioli, Marco 2017 text http://epubs.surrey.ac.uk/842207/1/324.pdf https://doi.org/10.3303/CET1757324 en eng The Italian Association of Chemical Engineering http://epubs.surrey.ac.uk/842207/ 10.3303/CET1757324 http://epubs.surrey.ac.uk/842207/1/324.pdf Ong, Xin Yi, Taylor, Spencer and Ramaioli, Marco (2017) Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow Chemical Engineering Transactions. ISBN 978-88-95608- 48-8, 57. pp. 1939-1944. doi:10.3303/CET1757324 Article PeerReviewed 2017 ftusurrey https://doi.org/10.3303/CET1757324 2019-12-14T07:42:57Z Poor dispersion of beverages from dehydrated powders is a defect that obstructs the development of novel dehydrated food powders. We investigate how the physico-chemical properties of the powder grains affect the dispersion process. We used insoluble and non-cohesive grains to form islands of powders at a static water surface. Liquid “wicking” can avoid the formation of lumps, lead to complete sinking of powder grains when the grain contact angle is below a critical value in the range 51°-77°. The effect of grain size on powder sinking, or on the depth of island formed, was experimentally studied to understand the impact of particle size enlargement on powder dispersion. The interplay of grain contact angle and size was also quantitatively demonstrated. We also report the conditions leading to the detachment of a powder island from the interface, forming a powder lump that is wet outside and dry inside. Importantly, introducing flow in the liquid by agitation does not necessarily improve the dispersion process. Article in Journal/Newspaper Powder Island University of Surrey, Guildford: Surrey Scholarship Online. Powder Island ENVELOPE(-68.759,-68.759,-69.525,-69.525) |
institution |
Open Polar |
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University of Surrey, Guildford: Surrey Scholarship Online. |
op_collection_id |
ftusurrey |
language |
English |
description |
Poor dispersion of beverages from dehydrated powders is a defect that obstructs the development of novel dehydrated food powders. We investigate how the physico-chemical properties of the powder grains affect the dispersion process. We used insoluble and non-cohesive grains to form islands of powders at a static water surface. Liquid “wicking” can avoid the formation of lumps, lead to complete sinking of powder grains when the grain contact angle is below a critical value in the range 51°-77°. The effect of grain size on powder sinking, or on the depth of island formed, was experimentally studied to understand the impact of particle size enlargement on powder dispersion. The interplay of grain contact angle and size was also quantitatively demonstrated. We also report the conditions leading to the detachment of a powder island from the interface, forming a powder lump that is wet outside and dry inside. Importantly, introducing flow in the liquid by agitation does not necessarily improve the dispersion process. |
format |
Article in Journal/Newspaper |
author |
Ong, Xin Yi Taylor, Spencer Ramaioli, Marco |
spellingShingle |
Ong, Xin Yi Taylor, Spencer Ramaioli, Marco Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow |
author_facet |
Ong, Xin Yi Taylor, Spencer Ramaioli, Marco |
author_sort |
Ong, Xin Yi |
title |
Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow |
title_short |
Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow |
title_full |
Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow |
title_fullStr |
Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow |
title_full_unstemmed |
Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow |
title_sort |
rehydrating food powders and avoiding lumps: effect of powder properties and liquid flow |
publisher |
The Italian Association of Chemical Engineering |
publishDate |
2017 |
url |
http://epubs.surrey.ac.uk/842207/1/324.pdf https://doi.org/10.3303/CET1757324 |
long_lat |
ENVELOPE(-68.759,-68.759,-69.525,-69.525) |
geographic |
Powder Island |
geographic_facet |
Powder Island |
genre |
Powder Island |
genre_facet |
Powder Island |
op_relation |
http://epubs.surrey.ac.uk/842207/ 10.3303/CET1757324 http://epubs.surrey.ac.uk/842207/1/324.pdf Ong, Xin Yi, Taylor, Spencer and Ramaioli, Marco (2017) Rehydrating Food Powders and Avoiding Lumps: Effect of Powder Properties and Liquid Flow Chemical Engineering Transactions. ISBN 978-88-95608- 48-8, 57. pp. 1939-1944. doi:10.3303/CET1757324 |
op_doi |
https://doi.org/10.3303/CET1757324 |
_version_ |
1766174096878469120 |