Dry mixing of spice powders - investigation of effect of powder properties on mixture quality of binary powder mixtures

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dc.contributor.advisor Fitzpatrick, John J. en
dc.contributor.advisor Ahrné, Lilia en
dc.contributor.author Shenoy, Pooja
dc.date.accessioned 2015-11-17T10:10:37Z
dc.date.available 2015-11-17T10:10:37Z
dc.date.issued 2014
dc.date.submitted 2014
dc.identifier.citation Shenoy, P. 2014. Dry mixing of spice powders - investigation of effect of powder properties on mixture quality of binary powder mixtures. PhD Thesis, University College Cork. en
dc.identifier.endpage 144
dc.identifier.uri http://hdl.handle.net/10468/2064
dc.description.abstract Dry mixing of binary food powders was conducted in a 2L lab-scale paddle mixer. Different types of food powders such as paprika, oregano, black pepper, onion powder and salt were used for the studies. A novel method based on a digital colour imaging system (DCI) was developed to measure the mixture quality (MQ) of binary food powder mixtures. The salt conductivity method was also used as an alternative method to measure the MQ. In the first part of the study the DCI method was developed and it showed potential for assessing MQ of binary powder mixes provided there was huge colour difference between the powders. In the second and third part of the study the effect of composition, water content, particle size and bulk density on MQ was studied. Flowability of powders at various moisture contents was also investigated. The mixing behaviour was assessed using coefficient of variation. Results showed that water content and composition influence the mixing behavior of powders. Good mixing was observed up to size ratios of 4.45 and at higher ratios MQ disimproved. The bulk density had a larger influence on the MQ. In the final study the MQ evaluation of binary and ternary powder mixtures was compared by using two methods – salt conductivity method and DCI method. Two binary food and two quaternary food powder mixtures with different coloured ingredients were studied. Overall results showed that DCI method has a potential for use by industries and it can analyse powder mixtures with components that have differences in colour and that are not segregating in nature. en
dc.description.sponsorship European Commission (FP7 Marie Curie Initial Training Networks) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2014, Pooja Shenoy. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Mixing of powders en
dc.subject Dry mixing en
dc.subject Spices en
dc.subject Powder technology en
dc.subject Food powders en
dc.title Dry mixing of spice powders - investigation of effect of powder properties on mixture quality of binary powder mixtures en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Science) en
dc.internal.availability Full text available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.contributor.funder European Commission en
dc.description.status Not peer reviewed en
dc.internal.school Process & Chemical Engineering en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
ucc.workflow.supervisor j.fitzpatrick@ucc.ie
dc.internal.conferring Summer Conferring 2014


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© 2014, Pooja Shenoy. Except where otherwise noted, this item's license is described as © 2014, Pooja Shenoy.
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