Impact of consolidated stresses on wall friction behavior of processed Kodo Paspalum scrobiculatum ) millet flour

Abstract

Corresponding variation in Kodo millet flour wall friction behavior with respect to consolidated stress 0 25 5 0 kPa were studied using powder flow tester for roasting, microwave, steaming, hydrothermally and germination processes At given consolidated stresses, for particle size 3 65 9 35 µm), irreversible correlation was established amongst cohesion and angle of internal friction in decreasing order Native flour 0 164 kPa,23  Germination 0 112 kPa, 16 34  Microwave 0 082 kPa, 17 4  Steaming 0 045 14 4  Hydrothermally 0 054 kPa, 14 02  Roasting 0 042 kPa, 16 3  at moisture content 8 7 9 4 d b Roasted Kodo flour exhibited lowest cohesion 0 042 kPa at angle of internal friction 16 3  exerting depreciation in cohesion behavior at maximum consolidation stress 5 kPa), owing to hollow and expanded morphology of particulate flour 9 35 µm) Thus compared to raw and varied processes finer roasted Kodo flour depicted lower values of tapped density 534 kgm 3 since the particles attain loose matrix, enhanced inter particle void fraction 0 927 diminishing superficial contact with adjoining irregular shaped octahedral particles, rendering lowest powder cohesiveness The compressibility indices 36 67 24 35 for above processes, were found inversely proportional to particle size 3 65 9 35 µm) Particulars on wall friction are helpful in modeling heat and mass transfer, drying quality, predicting diffusional properties of cellular foods, fabrication of silos and hopper angle