Strona 2_redak - Instytut Agrofizyki im. Bohdana Dobrzańskiego ...

139
Table 16.29. Mean values (±St. Dev.) of the effective angle of internal friction δ, the angle of
internal friction ϕ, the cohesion c, the flow index i and the angle of natural repose - of selected
food powders determined at the consolidation pressure of 30-100 kPa
Material,
moisture
content (%)
Consolidation
stress
(kPa)
Effective
angle of
internal
friction
δ (deg)
Angle of
internal
friction
ϕ (deg)
Cohesion
c (kPa)
Flow
indeks i
Angle of
natural
repose
- (deg)
1 2 3 4 5 6 7
30 30.4 ± 2.7 26.5 ± 1.0 2.7 ± 0.4 0.15
Flour 450
60 30.7 ± 1.4 29.0 ± 0.5 2.3 ± 0.4 0.07
80
44.4 ± 0.7
31.8 ± 2.8 30.8 ± 1.0 1.8 ± 1.1 0.04
12.7
100 31.0 ± 5.0 30.4 ± 1.8 1.3 ± 2.5 0.02
Coarse
flour
13.4
Semolina
12.7
Wheat
groats
13.6
Pearl
barley
groats
13.2
Oat meal
11.0
Icing sugar
0.4
30
60
80
100
30
60
80
100
30
60
80
100
30
60
80
100
30
60
80
100
30
60
80
100
28.3 ± 2.4
27.6 ± 1.8
27.9 ± 1.5
26.8 ± 2.1
34.1 ± 4.4
33.0 ± 3.0
33.9 ± 1.7
33.3 ± 3.5
28.9 ± 2.1
30.9 ± 3.2
29.8 ± 2.6
30.2 ± 0.7
33.3 ± 3.8
33.4 ± 2.2
29.7 ± 3.1
31.5 ± 3.3
22.0 ± 3.5
19.4 ± 2.2
21.5 ± 2.3
21.4 ± 2.5
34.2 ± 3.6
34.1 ± 3.2
32.5 ± 3.9
36.9 ± 2.5
25.9 ± 0.9
26.1 ± 0.7
27.1 ± 0.6
25.5 ± 0.8
31.3 ± 1.1
32.0 ± 0.7
33.7 ± 0.1
32.8 ± 0.8
25.8 ± 0.6
29.9 ± 1.1
27.6 ± 0.8
27.8 ± 0.2
33.0 ± 1.3
31.0 ± 0.7
26.6 ± 1.1
29.0 ± 1.7
20.8 ± 1.0
18.8 ± 1.2
19.8 ± 0.9
19.2 ± 0.9
31.0 ± 0.7
32.5 ± 0.8
28.7 ± 2.6
34.6 ± 0.6
1.5 ± 0.4
2.0 ± 0.6
1.5 ± 0.6
2.8 ± 1.2
2.0 ± 1.1
1.5 ± 0.9
0.6 ± 0.7
1.3 ± 1.7
1.9 ± 0.3
1.3 ± 0.4
3.9 ± 1.1
5.2 ± 0.4
0.2 ± 0.5
3.3 ± 0.6
5.9 ± 1.4
10.5 ± 0.5
0.7 ± 0.6
0.7 ± 0.3
2.7 ± 1.1
2.8 ± 1.5
5.4 ± 0.5
5.3 ± 0.9
7.0 ± 3.2
6.2 ± 1.6
0.09
0.06
0.03
0.05
0.10
0.04
0.01
0.02
0.11
0.04
0.08
0.08
0.01
0.09
0.11
0.10
0.04
0.02
0.06
0.05
0.12
0.06
0.14
0.09
40.0 ± 0.7
33.0 ± 1.6
33.4 ± 1.3
32.1 ± 1.4
35.2 ± 1.1
48.7 ± 0.7