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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