Effect of Some Anti-caking Conditioners on the Flowability of Dried Garlic Powder

흐름성 개선제가 건조 마늘 분말의 유동성에 미치는 효과

  • Published : 1998.12.01

Abstract

It has been shown that the physical properties of three anti-caking conditioners added garlic powders can be monitored and evaluated by some tests. The test parameters obtained are all quantifiable for powders fundamental properties. It is clear that cellulose powder and calcium carbonate are not attributed to the particle surface improvement effects. When SSA added 2% (w/w) for garilic powder which is improved flow ability and attractive index. Bulk density and compressibility were more sensitive indices to changes occurring in some conditioner added garlic powders.

Keywords

anti-caking conditioner;garlic powder;flowability