Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Change in Angle of Repose of Potato Starch by Planetary Milling

유성밀링에 의한 감자전분의 안식각변화

Sim, Chol-Ho
심철호

  • Published : 20050500
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Abstract

Change in angle of repose of potato starch by planetary milling was measured as an indicator of the flowability. The effects of planetary milling on the moisture content, the particle size distribution, the specific surface area, the bulk density and the particle morphology were studied in order to understand the milling mechanism. As a result, it was found that the angle of repose of potato starch decreased from $57^{\circ}$ to $45^{\circ}$ by the planetary milling, showing higher flowability. The investigation for the effects of planetary milling on the physical properties suggested that planetary milling of potato starch leads to the aggregation of particles, which results in a decrease in the bulk density. It was concluded that such effect might be a major factor of the reduction in the angle of repose of potato starch by planetary mill-ing.

Keywords

References

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