Properties of flour
 

Hi everyone

I have a task on the mixing of the dry flour - and .. no matter how hard I tried to google or search through handbooks - I could not find any bit of information on the viscosity of the flour as a dry media. Lots of information about dough, but as for the dry powder (just as we get it in the shop) flour - none.

Sure it is a complicated granular organic media, properties strongly depend on type and contents (proteins, etc) - including (feels like it) compressibility and I guess it behaves as a non-Newtonian fluid. But I need at least something - even a rough estimation.

Has anyone by any chance got any information on that? - I'd appreciate any link, article or any idea.

Flour
 

Hello cwl,

You might like to check out PreonLab. Search for it on YouTube. It is doing simulation of dry snow, and has models for non-newtonian flows (video also on YouTube). Not sure how accruate it would be for flour (never done to my knowledge), but would be able to consider the mixing of (say) an additive.

Note, PreonLab is distributed by AVL. It's an implicit SPH code.

Andy

Thank you so much for that - I'll definiely take a closer look.
But unfortunately - as for now I just need a data on physical property.

Hello cwl,

Did you get any success in simulating dry flour? I am actually working on the dough mixer simulation. That's why interest to know

Hello Ady007

Honestly speaking - not much at all, mostly because the project for which I was searching the data was canceled.

From what I can recall of what I've managed to find - experimental curves are obtained via so-called "Jenike test", so the only thing I can help you with - is the direction of googling: https://www.google.com/search?q=flou...ss+jenike+test