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- W2016701664 abstract "Abstract This study compares compaction and stress transmission data for crystalline and amorphous food powders of different water content compacted in a cylindrical geometry. An increase in water content leads to a greater density for a given pressure, with sucrose and potato starch approaching zero porosity at the higher water contents. The limiting gradient of the Heckel plot, which is generalised deformation stress, decreases with increasing water content for all the materials studied. In potato starch and maltodextrin this is believed to be due to a plasticisation mechanism; whereas in sucrose and sodium chloride water lubricates the particle movement. The latter is supported by an increase in the ratio of transmitted to applied stresses with water content for sucrose and sodium chloride, which is consistent with a reduction in wall friction. The stress ratio is largely independent of compacted height as predicted by the classical semi-particulate analysis for the sucrose and sodium chloride. By contrast the stress ratio shows irregular variation with water content and degree of compaction for potato starch and maltodextrin." @default.
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- W2016701664 date "1993-04-01" @default.
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- W2016701664 title "A comparative study of the effects of water content on the compaction behaviour of some food materials" @default.
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- W2016701664 doi "https://doi.org/10.1016/0032-5910(93)80025-6" @default.
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