Sifat Bahan Pangan

dan Hasil Pertanian

- Bangun P Nusantoro -
( FTP / UGM )

Semseter Gasal - 2021 September 07, 2022 3

 Sifat Bubuk
I. Introduction to food powder
II. Bulk properties
III. Particle properties
 I. Introduction to food powder
✓ Food powders represent a large fraction of the many food products
available in the food industry, ranging from raw materials and
ingredients, such as flours and spices, to processed products like
instant coffee or powdered milk.
✓ A powder is a complex form of solid material made up of a very large
number of individuals, each different from its neighbor.
✓ Food powders can be distinguished by their composition, chemical
and physical properties, microstructure (i.e., particle size, size
distribution), and functionality.
✓ Every time a particular powder sample is poured into a receptacle, the
individual particles are located in different places than before.
✓ If a material has to be stored, removed from storage or transferred to
some other place, no serious difficulties will be met if the material is a
fluid.
✓ Powder flow is defined as the relative movement of a bulk of particles
among neighboring particles or along the container wall surface.
✓ Historically, a number of unit operations have been developed and
adopted for the production and handling of different food powders.
✓ Information on the physical properties, production, and functionality of
food powders has been published, mainly through research and review
articles, reports in trade magazines, and symposia presentations.
Video: powder transported system

Video-5 Sugar conveyor system

(2:16 min)
 II. Bulk properties
✓ Bulk is defined as the mass or magnitude of something large.
✓ Powder density and porosity are of fundamental practical use when
doing quality control in the food industry.
✓ These parameters can help to determine, for example, whether a raw
material can be mixed or a final product can be packed in a
predetermined container.
✓ Food powder compressibility is useful to evaluate the extent of the
intentional or unintentional compression that a powder suffers during
transport or production.
✓ Strength properties, especially for brittle and fragile powders such as
agglomerated coffee or milk, explain attrition phenomena.
✓ The practical objective of powder flowability investigations is to provide
both qualitative and quantitative knowledge of powder behavior, which
can be used in equipment design and in equipment performance
prediction.
✓ The forces involved in powder flow are gravity, friction, cohesion
(inter-particle attraction), and adhesion (particle–wall attraction).
II.1. Bulk Density and porosity
✓ Bulk density is the mass of particles that occupies a unit volume of
a bed.
✓ When a powder just fills a vessel of known volume V and the mass of
the powder is m, then the bulk density of the powder is m/V.

✓ If the vessel is tapped (i.e., particles are packed by vertical vibration), it

will be found in most cases that the powder will settle, and more powder
needs to be added to achieve the initial volume once again because the
bulk density has increased.
✓ For example, a common deviation that can occur when packaging
ground coffee, is that the product’s bulk density exceeds the
specification range.
✓ Then, the powder will occupy a smaller portion of the intended
volume in the package.
✓ Although the net weight is correct, the package will look as lacking
coffee.
✓ On the other hand, if the bulk density lies below the bulk density
allowed by the specification, the product volume will be larger than the
package.
✓ As a result, the package volume will be completed with coffee particles,
but it will have a lower net weight of coffee than what is declared in
the label).
✓ Bulk porosity is defined as the volume of the voids within the bed
divided by the total volume of the bed.

where ρb is the powder bulk density, ρs is the particle density, and ε is the
porosity.
II.2. Compressibility
✓ Food powders can be compacted by tapping or by mechanical
compression.
✓ These processes can occur either unintentionally as a result of
handling or transporting, or intentionally as when tableting or
agglomerating.
✓ In the food industry, unintentional compression is normally
undesirable.
✓ A very common undesirable aspect of compressibility is its negative
influence on flowing capacity.
II.3. Strength properties
✓ There are a number of properties of particulate materials that determine
particle breakage and attrition.
✓ Many solid food materials, especially when dry, are brittle and fragile,
showing a tendency to break down or disintegrate.
✓ Mechanical attrition of food powders usually occurs during handling
or processing, when the particles are subjected to impact and frictional
forces.
✓ Attrition represents a serious problem in most of the food processes
where dry handling is involved, since it may cause undesirable results
such as dust formation, health hazard, equipment damage, and
material loss.
✓ Dust formation may be considered the worst of these aspects, as it may
develop into a dust explosion hazard.
✓ Attrition is a serious, yet little understood problem in handling of food
materials, which may be considered responsible for economical losses
in the food industry.
II.4. Powder behavior
✓ In order to flow, powders must fail and their strength must be less than
the load put on them.
✓ Failure properties take into account the state of compaction of the
powder, as this strongly affects its flowability unless the powder is non-
cohesive, like dry sand, and it gains no strength on compression.
✓ These properties may also be strongly affected by humidity and,
especially in the case of food and biological materials, by temperature.
✓ A number of particulate systems relevant to the food industry that are
free flowing, such as cereal grains and pulses.
✓ For these types of free flowing materials, some characteristic angles can
be used for calculations concerning aspects of storage and transport
such as: the angle of repose, the angle of slide, the conveying angle,
and the angle of spatula.
✓ The static angle of repose is defined as the angle at which a material
will rest on a stationary heap.
✓ It is the angle θ formed by the heap slope and the horizontal when the
powder is dropped on a platform.
✓ Bulk solids such as cereals, milk, flour, salts, sugars, etc., when
transported treated or stocked, can flow like liquids, but can also form a
stable heap or pile due to internal forces.
✓ The most obvious characteristic of this heap is the angle of repose.
Video: Silo type storage

Video-6 Grain storage

(3:28 min)
 III. Particle properties
✓ Particle characterization, i.e., description of primary properties of
food powders in a particulate system, underlies all work in particle
technology.
✓ Primary particle properties such as particle shape, particle density, and
the concentration and state of dispersion govern secondary properties
such as settling velocity of particles, rehydration rate of powders,
resistance of filter cakes, etc.
✓ Direct measurement of secondary properties can be carried out in
practice.
✓ But, the ultimate aim is to predict secondary properties based on
primary properties.
✓ For example, determining pipe resistance to flow from known
relationships, feeding in data from primary properties of a given liquid
(viscosity and density), as well as properties of a pipeline (roughness).
✓ Since many relationships in powder technology are complex and often
are not yet available in many areas, particle properties are mainly used
for qualitative assessment of the behavior of suspensions and powders
(e.g., an equipment selection guide).
✓ A powder is considered to be a dispersed two-phase system
consisting of a dispersed phase of solid particles of different sizes and a
gas as the continuous phase, complete characterization of powdered
materials is dependent on the properties of a particle as an individual
entity, the properties of the assembly of particles, and the
interactions between those assemblies and a fluid.
III.1. Particle size
✓ The term “size” of a powder or particulate material is relative. Since
“size” is often used to classify, categorize, or characterize a powder, the
term is not clearly defined.
✓ Common convention considers that for a particulate material to be
considered powder, its approximate median size (50% of the material
is smaller than the median size and 50% is larger) should be less than 1
mm.
✓ It is also a common practice to talk about “fine” and “coarse” powders.
✓ Several attempts have been made to standardize particle nomenclature in
certain fields. For example, Table 2.1 shows the terms recommended by
the British Pharmacopoeia referring to standard sieves apertures.
III.2. Particle shape
✓ Shape, in its broadest meaning, is important in particle behavior, and
just looking at the particle shapes, with no attempt at quantification,
can be beneficial.
✓ Shape can be used as a filter before size classification is performed.
III.3. Particle density
✓ The density of a particle is defined as its total mass divided by its total
volume.
✓ Depending on how the total volume is measured, different definitions
of particle density can be given: the true particle density, the
apparent particle density, or the effective (or aerodynamic) particle
density.
✓ Density is considered quite relevant for determining other particle
properties such as bulk powder structure and particle size; so it requires
careful definition.
III.4. Particle size distribution
✓ Particle size distribution measurement is a common method in any physical,
mechanical, or chemical process because it is directly related to material
behavior and/or physical properties of products.
✓ The bulk density, compressibility, and flowability of a food powder are
highly dependent on particle size and its distribution.
✓ Segregation will occur in a free flowing powder mixture because of the
difference in particle size.
✓ Size distribution is also affecting the flowability of food powders.
✓ There are many different types of instruments available for measuring
particle size distribution, but most of them fall into five general methods:
sieving, microscope counting techniques, sedimentation, and stream
scanning.