naa a22 4500 510724841 CHVBK 20180411082931.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0925-3 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0925-3 Flow Properties of Commonly Used Food Powders and Their Mixtures [Elektronische Daten] [Maja Benković, Siniša Srečec, Igor Špoljarić, Gordan Mršić, Ingrid Bauman] The aim of this study was to get an insight on flow properties of five different food powders and their mixtures frequently used in industrial production of foodstuffs and in households. The studied food powders were flour, maize semolina, sugar, cocoa, and skim milk powder together with their mixtures. Based on cohesion index, samples were categorized as follows: easy flowing—sugar powder, skim milk powder, maize semolina, and mixture 3 (wheat flour and sugar powder); cohesive—flour and mixture 1 (wheat flour and maize semolina); very cohesive—mixture 4 (wheat flour, cocoa, and sugar powder), and extremely cohesive—cocoa powder and mixture 2 (cocoa, sugar, and skim milk powder). Based on powder flow speed dependency test, positive multiple correlations were found between four powder mixtures and their basic components at all speeds. Flour, maize semolina, and mixtures 1 and 3 did not show any susceptibility to caking, while sugar, skim milk powder, cocoa powder, and mixtures 2 and 4 showed an increasing cake height ratio indicating their susceptibility to caking. Springer Science+Business Media, LLC, 2012 Food powders nationallicence Cohesion nationallicence Powder flow speed dependency nationallicence Caking nationallicence Benković Maja Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia aut Srečec Siniša Križevci College of Agriculture, M. Demerca 1, 48260, Križevci, Croatia aut Špoljarić Igor Forensic Science Centre "Ivan Vučetić”, Ilica 335, 10000, Zagreb, Croatia aut Mršić Gordan Forensic Science Centre "Ivan Vučetić”, Ilica 335, 10000, Zagreb, Croatia aut Bauman Ingrid Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2525-2537 1935-5130 6:9<2525 2013 6 11947 https://doi.org/10.1007/s11947-012-0925-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0925-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Benković Maja Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia aut NATIONALLICENCE 700 1- Srečec Siniša Križevci College of Agriculture, M. Demerca 1, 48260, Križevci, Croatia aut NATIONALLICENCE 700 1- Špoljarić Igor Forensic Science Centre "Ivan Vučetić”, Ilica 335, 10000, Zagreb, Croatia aut NATIONALLICENCE 700 1- Mršić Gordan Forensic Science Centre "Ivan Vučetić”, Ilica 335, 10000, Zagreb, Croatia aut NATIONALLICENCE 700 1- Bauman Ingrid Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2525-2537 1935-5130 6:9<2525 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer