Characterisation of bulk and shear properties of basmati and non-basmati rice flour in relation to flowability

Abstract

The present study was conducted to compare the flowability of basmati and non-basmati rice flour affecting bulk handling which could be related to its particle size, shape and surface roughness (measured by Atomic Force Microscope) as well as bulk and shear properties depending upon the processing conditions. Particle size (171.1-171.9 μm) of both the samples was not significantly different. However, the flowability of the non-basmati rice flour was significantly affected by its particle shape (0.487), surface roughness (124.23nm) and compressibility (25.32 %), making it more cohesive than basmati rice flour. Also, basic flow energy was significantly higher in non-basmati flour, thus required more energy (147.54mJ) to flow than basmati rice flour (130.15mJ). Overall, flowability was analysed by applying three different pressures (3,6 and 9kPa) among which non-basmati rice flour was found less flowable (2.33 at 9kPa) in comparison to basmati (3.35 at 9kPa) creating bulk handling difficult.