Effects of selected process parameters on the compaction of carob powder
¹Czech University of Life Sciences, Faculty of Engineering, Department of Mechanical Engineering, Kamycka 129, CZ16521 Praha 6 – Suchdol, Prague, Czech Republic
²Czech University of Life Sciences, Faculty of Engineering, Department of Physics, Kamycka 129, CZ16521 Praha 6 – Suchdol, Prague, Czech Republic
³Czech University of Life Sciences, Faculty of Engineering, Department of Electrical Engineering, Kamycka 129, CZ16521 Praha 6 – Suchdol, Prague, Czech Republic
*Correspondence: akangbe@tf.czu.cz
Abstract:
The effects of important process parameters on mechanical response during the densification of an industrial food powder were investigated and important phenomena described using the power rule. The factors studied had highly significant effects on mechanical response. The effects of the models in predicting the behaviour of the system were also highly significant. The findings are of relevance to processing and handling of food powders.
Key words:
applied pressure, bulk density, compressibility, Deformation, strain