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| Titel: |
Strength characteristics and dilatation of food powders |
| Auteur: |
Horabik J. Grochowicz M. |
| Verschenen in: |
International agrophysics |
| Paginering: | Jaargang 16 (2002) nr. 3 pagina's 183-189 |
| Jaar: |
2002 |
| Inhoud: |
The strength characteristics of fine milk, agglomerated milk and potato starch were examined. Experiments were performed using the Jenike shear tester according to Euro- code 1 recommendations. The tester was 60 mm in diameter and the displacement velocity was 0.03 mm s�1. A reference normal stress ranging from 30 to 240 kPa was applied. Experiments revealed a significant effect caused by shear stress vibration re- sulting from dilatation and hardening of the material during the slow shearing phase of these tests. The frequency of these vibra- tions were found to decrease with an increase in normal stress. Two components of the total strength were suggested: the physical friction strength and the extra component of strength caused by dilatation. |
| Uitgever: |
Institute of Agrophysics |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 12 van 13 gevonden artikelen
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