Skip to main content

Table 2 Flow properties based on compressibility index and angle of repose [25]

From: Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

Compressibility index (%)

Angle of repose (°)

Flow character

≤10

25-30

Excellent

11-15

31-35

Good

16-20

36-40

Fair

21-25

41-45

Passable

26-31

46-55

Poor

32-37

56-65

Very poor

>38

>66

Very, very poor

Back to article page

BMC Chemistry

ISSN: 2661-801X

Contact us