Biological Systems Engineering Department, Washington State University, Pullman, Washington 99164, USA.
Annu Rev Food Sci Technol. 2010;1:211-39. doi: 10.1146/annurev.food.102308.124155.
Characterization of food powders flowability is required for predicting powder flow from hoppers in small-scale systems such as vending machines or at the industrial scale from storage silos or bins dispensing into powder mixing systems or packaging machines. This review covers conventional and new methods used to measure flowability in food powders. The method developed by Jenike (1964) for determining hopper outlet diameter and hopper angle has become a standard for the design of bins and is regarded as a standard method to characterize flowability. Moreover, there are a number of shear cells that can be used to determine failure properties defined by Jenike's theory. Other classic methods (compression, angle of repose) and nonconventional methods (Hall flowmeter, Johanson Indicizer, Hosokawa powder tester, tensile strength tester, powder rheometer), used mainly for the characterization of food powder cohesiveness, are described. The effect of some factors preventing flow, such as water content, temperature, time consolidation, particle composition and size distribution, is summarized for the characterization of specific food powders with conventional and other methods. Whereas time-consuming standard methods established for hopper design provide flow properties, there is yet little comparative evidence demonstrating that other rapid methods may provide similar flow prediction.
characterization of food powders flowability is required for predicting powder flow from hoppers in small-scale systems such as vending machines or at the industrial scale from storage silos or bins dispensing into powder mixing systems or packaging machines. This review covers conventional and new methods used to measure flowability in food powders. The method developed by Jenike (1964) for determining hopper outlet diameter and hopper angle has become a standard for the design of bins and is regarded as a standard method to characterize flowability. Moreover, there are a number of shear cells that can be used to determine failure properties defined by Jenike's theory. Other classic methods (compression, angle of repose) and nonconventional methods (Hall flowmeter, Johanson indicizer, Hosokawa powder tester, tensile strength tester, powder rheometer), used mainly for the characterization of food powder cohesiveness, are described. The effect of some factors preventing flow, such as water content, temperature, time consolidation, particle composition and size distribution, is summarized for the characterization of specific food powders with conventional and other methods. Whereas time-consuming standard methods established for hopper design provide flow properties, there is yet little comparative evidence demonstrating that other rapid methods may provide similar flow prediction.
characterization of food powders flowability is required for predicting powder flow from hoppers in small-scale systems such as vending machines or at the industrial scale from storage silos or bins dispensing into powder mixing systems or packaging machines. 为了预测从小型系统（如自动售货机）的料斗或从工业规模的料仓或料斗分配到粉末混合系统或包装机的粉末流动，需要对食品粉末的流动性进行表征。 This review covers conventional and new methods used to measure flowability in food powders. 本综述涵盖了用于测量食品粉末流动性的常规和新方法。 The method developed by Jenike (1964) for determining hopper outlet diameter and hopper angle has become a standard for the design of bins and is regarded as a standard method to characterize flowability. Jenike（1964）开发的用于确定料斗出口直径和料斗角度的方法已成为料仓设计的标准，并被视为表征流动性的标准方法。 Moreover, there are a number of shear cells that can be used to determine failure properties defined by Jenike's theory. 此外，还有许多剪切室可用于确定 Jenike 理论定义的失效特性。 Other classic methods (compression, angle of repose) and nonconventional methods (Hall flowmeter, Johanson indicizer, Hosokawa powder tester, tensile strength tester, powder rheometer), used mainly for the characterization of food powder cohesiveness, are described. 其他经典方法（压缩、休止角）和非传统方法（霍尔流量计、Johanson 指示器、Hosokawa 粉末测试仪、拉伸强度测试仪、粉末流变仪）主要用于表征食品粉末的内聚性，也进行了描述。 The effect of some factors preventing flow, such as water content, temperature, time consolidation, particle composition and size distribution, is summarized for the characterization of specific food powders with conventional and other methods. 为了用常规和其他方法对特定食品粉末进行表征，总结了一些防止流动的因素（如含水量、温度、时间固结、颗粒组成和粒径分布）的影响。 Whereas time-consuming standard methods established for hopper design provide flow properties, there is yet little comparative evidence demonstrating that other rapid methods may provide similar flow prediction. 虽然为料斗设计制定的耗时标准方法提供了流动特性，但几乎没有比较证据表明其他快速方法可能提供类似的流动预测。
