Flow Behavioural Studies on Food Powders

Authors

  • Indu Rani C Department of Agricultural Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India Author
  • Vivek Garg The Wolfson Centre for Bulk Solids Handling Technology, Faculty of Engineering & Science, University of Greenwich, Medway Campus, UK Author
  • Johnselvakumar Lawrence AGI Digital, Lenexa, KS Author
  • Arumuganathan T. ICAR-Sugarcane Breeding Institute, Coimbatore, India Author

DOI:

https://doi.org/10.52151/jae2026632.2013

Keywords:

agglomeration, bulk properties, flowability, food powders, powder properties, porosity

Abstract

This study focuses on characterizing the bulk powder flow properties of four food powders, namely, tomato, onion, mango, and raw banana. The characterization includes particle size and its distribution, shape, moisture content, loose bulk density, tapped bulk density, and porosity. The flowability of these food powders was determined using Hausner Ratio, Carr’s Index, and flow function. The flow function and wall friction tests were conducted using an annular shear tester based on Jenike’s shear cell technology. The instantaneous flow function results showed that the powder flow behaviour of mango was free-flowing, while onion and tomato powders were easy-flowing, and banana was difficult-flowing. After 12 hours of consolidation time, mango powder's flow behaviour changed from free-flowing to easy-flowing, and the other three powders (banana, onion, tomato) moved towards cohesive difficult-flowing behaviour. The particle density of mango powder was the lowest (1389 kg m-3) and onion was the highest (1536 kg m-3). The particle size (d50) of easy-flowing mango powder and difficult-flowing banana powder was 165 µm and 50 µm, respectively. The determined flow properties of the food powders can be used to enhance its handling during commercial operations.

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Author Biographies

  • Indu Rani C, Department of Agricultural Engineering, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India

    Professor and Head, Department of Vegetable Science, HC&RI

  • Vivek Garg, The Wolfson Centre for Bulk Solids Handling Technology, Faculty of Engineering & Science, University of Greenwich, Medway Campus, UK

    Research and Consultant Engineer

  • Johnselvakumar Lawrence, AGI Digital, Lenexa, KS

    Lead Researcher at AGI Digital

  • Arumuganathan T., ICAR-Sugarcane Breeding Institute, Coimbatore, India

    Principal Scientist, Sugarcane Breeding Institute

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Published

2026-05-02

Issue

Vol. 63 No. 2 (2026)

Section

Regular Issue

Categories

How to Cite

Chanrasekaran, I. R., Garg, V., Lawrence, J., & Arumuganathan T. (2026). Flow Behavioural Studies on Food Powders . Journal of Agricultural Engineering (India), 63(2), 357-367. https://doi.org/10.52151/jae2026632.2013