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