engleski

Flow properties of soup concentrates

The aim of this study was to investigate flow properties of two basic types of dehydrated soup concentrates (concentrates for clear soups and concentrates for cream soups). For each type of concentrate several different formulations were made in relation to the type of fat used. The flow properties were measured at different temperatures and moisture content of mixtures using several ad-hoc methods (angle of repose measurement, cliff formation measurement, snowball test, wall stiction test and Hausner ratio measurement). Furthermore, the aim was to find out which of the above mentioned methods are most appropriate for the ad-hoc measurements of flow properties of soup concentrates at the production site. The results showed that in standard conditions the clear soup concentrates have better flow characteristics than cream soup concentrates. The increased temperature and use of liquid instead of solid fats in mixtures negatively influenced their flow properties. All of the methods, except Hausner Ratio measurement, are more or less appropriate for ad-hoc measurement of flow properties of soup concentrates.

flow properties; soup concentrates

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