The effect of moisture content and compaction on the strength and arch formation of wheat flour in a model bin |
| |
| Affiliation: | 1. Department of Chemistry, Poznan University of Life Sciences, Wojska Polskiego 75, 60–637 Poznan, Poland;2. Department of Food Quality Management, Poznan University of Life Sciences, Wojska Polskiego 28, 60-624 Poznan, Poland;1. Department of Mechanical Engineering, Pohang University of Science and Technology, Republic of Korea;2. Department of Advanced Nuclear Engineering, Pohang University of Science and Technology, Republic of Korea;3. Advanced Metallic Materials Research, Research Institute of Industrial Science and Technology, Republic of Korea;4. Powder & Ceramics, Korea Institute of Materials Science, Republic of Korea;1. School of Aeronautic Science and Engineering, Beihang University, Beijing, China;2. China Academy of Launch Vehicle Technology, Beijing, China;3. University of Arizona, Tucson, AZ, United States;4. State Key Laboratory for Turbulence and Complex Systems, Peking University, Beijing, China |
| |
| Abstract: | An experimental study was carried out to determine the effect of compaction on arching of wheat flour in storage. A model bin 475 mm in height and 600 × 375 mm in cross-section was used to conduct tests and wheat flour at moisture contents (MC) of 8.6% and 14.2% was tested. Direct shear tests were performed to determine the angle of internal friction and cohesion of wheat flour subjected to various compaction pressures. It was observed that the internal friction angles were about the same for the wheat flour at two moisture contents (37.6° vs. 37.5°), but cohesion for 14.2% MC was 72% higher than that for 8.6% MC. The flowability of wheat flour decreased with increasing compaction pressure sharply at the initial stage of compaction. Compaction led to a 64% increase in required hopper opening for arching-free flow for flour at 8.6% MC, and 49% at 14.2% MC. However, compaction pressure had little effect on arch formation after it reached above 5 kPa. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
