The influence of the functional additives on a flow properties of coffee based powder mixtures

Ispitivanja, koja su provedena u ovom diplomskom radu, su vezana uz praškaste mješavine na bazi kave, proizvođač Franck, Hrvatska. Cilj ovog rada je bio ukazati na to kakav utjecaj imaju funkcionalni dodaci na svojstva tečenja praškastih mješavina. Mjerena su svojstva čestica praha i to veličina čestica, vlaga i nasipna gustoća. Veličina čestica je određivana metodom laserske difrakcije Svojstava tečenja određivana su Powder Flow Analyzer-om, proizvođača Stable Micro Systems. Veličina čestica signifikantno je utjecala na nasipnu gustoću, indeks kohezije te vrijednosti koeficijenta sabijanja i omjera visine kolača. Obogaćivanje funkcionalnim dodacima nije uzrokovalo poboljšanje (pogoršanje) svojstava tečenja praškastih materijala na bazi kave.The research conducted in this graduate thesis is related to the coffee based powder mixtures, Franck production, Hrvatska. The aim of this study was to show the influence of the functional additives on a flow properties of powdered mixtures.. Partical properties, which were measured, included partical size, moisture content and bulk density. Partical size distribution was measured using laser diffraction technique. Flow properties were determinated using Powder Flow Analyzer, manufactured by Stable Micro Systems. Partical size affected significantly on bulk density, cohesion index, compaction coefficient and cake height ratio as well. Functional additives enrichment did not cause the improvement/degradation of powder mixtures flow properties