Effect of relative humidity and temperature on food powder flowability

This paper presents an evaluation of the influence of relative humidity and temperature on the flowability of the following food powders: flour, tea a nd whey permeate. These powders were selected because of their different ph ysical properties. Powder flowability was measured using an annular shear c ell in a chamber with controlled relative humidity and temperature. A numbe r of powder physical properties, including particle size distribution, wate r sorption isotherms and differential scanning calorimetry (DSC) thermogram s, were measured. These properties are used in interpreting and comparing t he flowability measurements for each powder. (C) 1999 Elsevier Science Ltd. All rights reserved.