Food

In this application note, we present characterization results of different spice and functional mixes used in the food industry. We show how important information on the mix properties can be gathered for these characterizations.

To make this study, three kind of rices have been selected: Gallo Risotti, Bosto Thai and Bosto Wok. For each kind of rice, we determine the major a and the minor b axis of the grain by using a classical office scanner and an image analysis software.

A lot of problems in industrial processes using powders are related to the poor knowledges of the dry powder behavior. Indeed, powder is a complex material with moving properties in time due to external factors as humidity or temperature but also due to a lot of intrinsinc powder properties...

In this study, the effect of the addition of small particles to a flour has been studied. The physical behavior of the powder before and after the addition of the charge has been analyzed by using the GranuPack instrument.

This physical property can be measured by applying controlled taps to a powdery sample. The apparent density is then measured after each tap, building the compaction curve...

In this study, the physical behavior of a flour powder before (Powder A) and after (Powder A + filler) the addition of the small particles is analyzed by using the Granupack instrument.