Skip to main content
SpringerLink
Log in

Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum)

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

In this study, the grinding kinetics and the flowability of balloon flowers (BFs) with various moisture contents (8, 12, and 20%) were determined. Three semi-empirical grinding models (Bond, Kick, and Rittinger) were applied to describe the BFs’ grinding process. A lower moisture content resulted in a decreased grinding constant value (Bond’s index). Based on the kinetics of particles during grinding, a sigmoid model was developed which successfully described changes in the particle sizes of BFs with various moisture contents during the grinding process except for smaller ones (< 0.60 mm) with a high moisture content (20%). The flow function at different particle sizes was not consistently correlated with results regarding the internal friction angle. This might be due to different particle shapes and sizes of BFs. The poorest flowability was observed for BF powder with the smallest particle size.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Tada A, Kaneiwa Y, Shoji J, Shibata S. Studies on the saponins of the root of Platycodon grandiflorum A. De Candolle. I. Isolation and the structure of platycodin-D. Chem. Pharm. Bull. 23: 2965–2972 (1975)

    Article  CAS  PubMed  Google Scholar 

  2. Indira TN, Bhattacharya S. Grinding characteristics of some legumes. J. Food Eng. 76: 113–118 (2006)

    Article  Google Scholar 

  3. McCabe WL, Smith JC, Harriott P. Unit Operations of Chemical Engineering, Fifth ed. McGraw-Hill Inc., Singapore, pp. 963–964 (1993)

    Google Scholar 

  4. Dziki D. The crushing of wheat kernels and its consequence on the grinding process. Powder Technol. 185: 181–186 (2008)

    Article  CAS  Google Scholar 

  5. Walde SG, Balaswamy K, Velu V, Rao DG. Microwave drying and grinding characteristics of wheat (Triticum aestivum). J. Food Eng. 55: 271–276 (2002)

    Article  Google Scholar 

  6. Velu V, Nagender A, Rao PGP, Rao DG. Dry milling characteristics of microwave dried maize grains (Zea mays L.). J. Food Eng. 74: 30–36 (2006)

    Article  Google Scholar 

  7. Lee YJ, Lee MG, Yoon WB. Effect of seed moisture content on the grinding kinetics, yield and quality of soybean oil. J. Food Eng. 119: 758–764 (2013)

    Article  CAS  Google Scholar 

  8. Barbosa-Ćanovas GV, Ortega-Rivas E, Juliano P, Yan H. Food Powders: Physical Properties, Processing, and Functionality. Kluwer Academic, New York (2005)

    Google Scholar 

  9. Fu X, Huck D, Makein L, Armstrong B, Willen U, Freeman T. Effect of particle shape and size on flow properties of lactose powders. Particuology 10: 203–208 (2012)

    Article  CAS  Google Scholar 

  10. Teunou E, Fitzpatrick JJ, Synnott EC. Characterisation of food powder flowability. J. Food Eng. 39: 31–37 (1999)

    Article  Google Scholar 

  11. Fitzpatrick JJ, Barringer SA, Iqbal T. Flow property measurement of food powders and sensitivity of Jenike’s hopper design methodology to the measured values. J. Food Eng. 61: 399–405 (2004)

    Article  Google Scholar 

  12. Rhodes M. Introduction to Particle Technology, second ed. Wiley, England (2008)

    Book  Google Scholar 

  13. AOAC. Official methods of analysis. 16th ed. Association of Official Analysis Chemists, Washington DC, USA, pp. P777–P784 (2005)

  14. Djantou EB, Mbofung CM, Scher J, Desobry S. A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent). J. Food Eng. 80: 668–677 (2007)

    Article  Google Scholar 

  15. Jenike AW. Storage and flow of solids. Bulletin 123. Engineering Experiment Station, University of Utah (1964)

  16. Lee YJ, Yoo JS, Yoon WB. Grinding characteristics of black soybeans (Glycine max) at varied moisture contents: particle size, energy consumption, and grinding kinetics. Int. J. Food Eng. 10: 347–356 (2014)

    Article  CAS  Google Scholar 

  17. Dziki D. Effect of preliminary grinding of the wheat grain on the pulverizing process. J. Food Eng. 104: 585–591 (2011)

    Article  Google Scholar 

  18. Pan Z, Tangratanavalee W. Characteristics of soybeans as affected by soaking conditions. LWT Food Sci. Tech. 36: 143–151 (2003)

  19. Schulze D. Powders and Bulk Solids: Behavior, Characterization, Storage and Flow. Springer, Heidelberg (2008)

    Google Scholar 

  20. Teunou E, Fitzpatrick JJ. Effect of storage time and consolidation on food powder flowability. J. Food Eng. 43: 97–101 (2000)

    Article  Google Scholar 

  21. Pai DA, Okos MR. Predicting the density and tensile strength of viscoelastic soy powder compacts. J. Food Eng. 116: 184–194 (2013)

    Article  Google Scholar 

Download references

Acknowledgements

This study has been worked with the support of a research grant of Kangwon National University in 2016.

Author information

Authors and Affiliations

  1. Department of Food Science and Biotechnology, College of Agricultural and Life Science, Kangwon National University, Chuncheon, Gangwon, 24341, Republic of Korea

    Ji Hoon Moon & Won Byong Yoon

Authors
  1. Ji Hoon Moon
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Won Byong Yoon
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Won Byong Yoon.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Moon, J.H., Yoon, W.B. Effect of moisture content and particle size on grinding kinetics and flowability of balloon flower (Platycodon grandiflorum). Food Sci Biotechnol 27, 641–650 (2018). https://doi.org/10.1007/s10068-017-0291-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0291-z

Keywords

Search

Navigation