Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models

초록

The study employed thin-layer models and sigmoid model to analyze the drying behavior and grinding kinetics of the Adzuki bean (AB) powder, respectively. Particle size distributions were determined using conventional sieving and a vibrator with image analysis, providing accurate measurements within a narrower size range (0.1 mm-3.0 mm) in the sample. The flow properties were evaluated across different particle sizes ranging from 0.25 mm to 2.00 mm. These flow characteristics were then utilized for designing a hopper. The study revealed that the smallest particle size (0.25 mm) exhibited the lowest flowability (1.7873 and 1.4384 for 10% and 15% moisture content (MC), respectively). Additionally, the internal friction angle varied significantly for particle sizes between 0.60 and 1.70 mm at 10% MC, while at 15% MC, a greater effect of friction due to moisture was observed. Furthermore, the study highlighted the need for a larger hopper angle and opening for the smallest particle sizes.

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