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Effects of selected process parameters on the compaction of carob powder

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dc.contributor.authorAkangbe, O.L.
dc.contributor.authorBlahovec, J.
dc.contributor.authorAdamovský, R.
dc.contributor.authorLinda, M.
dc.contributor.authorHromasova, M.
dc.date.accessioned2019-03-14T13:04:18Z
dc.date.available2019-03-14T13:04:18Z
dc.date.issued2019
dc.descriptionArticleeng
dc.description.abstractThe effects of important process parameters on mechanical response during the densification of an industrial food powder were investigated and important phenomena described using the power rule. The factors studied had highly significant effects on mechanical response. The effects of the models in predicting the behaviour of the system were also highly significant. The findings are of relevance to processing and handling of food powders.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2019, vol. 17, no. 1, pp. 13–21eng
dc.identifier.urihttp://hdl.handle.net/10492/4640
dc.identifier.urihttp://dx.doi.org/10.15159/ar.19.020
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry.eng
dc.subjectapplied pressureeng
dc.subjectstraineng
dc.subjectdeformationeng
dc.subjectcompressibilityeng
dc.subjectbulk densityeng
dc.subjectarticleseng
dc.titleEffects of selected process parameters on the compaction of carob powdereng
dc.typeArticleeng

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2019, Vol. 17, No. 1