Flow behaviour parameters of wheat flours using triaxial cell

被引：1

作者：

Mittal, GS ^{[1
]}

Zhang, JX

机构：

[1] Univ Guelph, Sch Engn, Guelph, ON N1G 2W1, Canada

[2] Jiangsu Univ Sci & Technol, Zhenjiang, Jiangsu, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2000年 / 3卷 / 03期

关键词：

D O I：

10.1080/10942910009524651

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Whole wheat and enriched wheat flours were tested using a triaxial testing apparatus to examine their flow behavior. Confining pressures of 100, 200 and 300 kPa were applied. Based on the experimental data, the yield loci of mohr circles, which represent the flow behavior, were studied. Whole wheat flow has cohesion of 53 kPa and angle of internal friction of 29.50 degrees, and for enriched wheat flour cohesion was 47 kPa and internal friction was 21.05 degrees.

引用

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页码：473 / 483

页数：11

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