Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders


Doğan M. , Aslan Türker D.

7 th International Symposium on Innovative Technologies in Engineering and Science , Şanlıurfa, Turkey, 22 - 24 October 2019, pp.483-491

  • Publication Type: Conference Paper / Full Text
  • City: Şanlıurfa
  • Country: Turkey
  • Page Numbers: pp.483-491

Abstract

Cocoa is one of the most popular foodstuffs known for centuries and cocoa powders are particularly exposed to caking, a phenomenon of agglomeration of solid particles that disrupt powder functionality. The study aimed to identify the main powder flow characteristics such as caking, cohesion and powder flow speed dependency of cocoa powders, according to their fat content. The loose and tapped bulk density, as well as Carr ratio of cocoa powders, was determined as bulking properties for comparing and interpreting the flowability. The caking was observed in all three samples. With increasing fat content, a decrease in the powder flowability was detected. The mean cake strength of the low fat, reduced fat and full-fat cocoa powders was recorded as 110.42±1.71; 164.175±1.75 and 207.96±0.93, respectively. These results suggest that the fat contents of the food powders may be a useful parameter to describe the powder flowability.