Not AvailableThe dynamic flow properties of two important
coproducts of virgin coconut oil (VCO) i. e. coconut milk
residue flour (MRF) and VCO cake flour (CF) were studied.
The basic flowability energy of CF was higher than
MRF and increased with moisture content. The change in
compressibility and shear stress, with applied normal
stress and moisture content, indicated that these powders
are highly cohesive. For both flours, the energy required
to make the powder flow increased with moisture at all
experimental air velocity. Moisture did not significantly
influence the cohesion and unconfined yield strength of
MRF, whereas for CF there was significant effect due to
the presence of moisture. The wall friction angle of both
the flours increased significantly with moisture and
decreased with applied normal stress. The results from
this study indicated that, both CF and MRF at around
4.00% moisture content had better flow characteristics
than at higher moisture levels.Not Availabl
