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Applied Sciences
Volume 15
Issue 21
10.3390/app152111772
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders

by
Mateusz Stasiak
1,*,
Piotr Konkol
1,
Robert Rusinek
1,
Marek Gancarz
1,
Joanna Wiącek
1,
Rafał Kobyłka
1,
Sławomir Obidziński
2,
Aleksander Lisowski
3,
Ewa Gondek
4 and
Maciej Combrzyński
5
1
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
2
Department of Agri-Food Engineering and Environmental Management, Bialystok University of Technology, Wiejska 45E, 15-351 Białystok, Poland
3
Department of Biosystems Engineering, Institute of Mechanical Engineering, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland
4
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
5
Department of Food Process Engineering, University of Life Sciences in Lublin, Głęboka Street 31, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(21), 11772; https://doi.org/10.3390/app152111772 (registering DOI)
Submission received: 30 September 2025 / Revised: 31 October 2025 / Accepted: 3 November 2025 / Published: 4 November 2025
Versions Notes

Abstract

This study examined the effect of particle size, moisture content, mixing, and consolidation time on the flow and mechanical behaviour of bulk rice assessed using a Schulze Ring Shear Tester RST-01. Three rice fractions: 0.5–1.0 mm, >1.0 mm, and whole grains were tested at 8% and 20% moisture. Fine particles showed high flowability in dry conditions but exhibited a strong increase in cohesion and a significant drop in the flow function coefficient at the higher moisture content. Unexpectedly, whole grains showed the highest shear resistance after moistening and consolidation, which can be attributed to force chain formation and localized capillary bonding. Extended mixing and consolidation further stabilized the structure and reduced flowability. These findings indicate that larger particles can exhibit greater mechanical stability in moist conditions. The results emphasize the need to consider particle size and preparation history in the handling and storage of bulk materials.
Keywords: mechanical properties; rice; moisture content; consolidation; particle size distribution mechanical properties; rice; moisture content; consolidation; particle size distribution

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MDPI and ACS Style

Stasiak, M.; Konkol, P.; Rusinek, R.; Gancarz, M.; Wiącek, J.; Kobyłka, R.; Obidziński, S.; Lisowski, A.; Gondek, E.; Combrzyński, M. Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders. Appl. Sci. 2025, 15, 11772. https://doi.org/10.3390/app152111772

AMA Style

Stasiak M, Konkol P, Rusinek R, Gancarz M, Wiącek J, Kobyłka R, Obidziński S, Lisowski A, Gondek E, Combrzyński M. Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders. Applied Sciences. 2025; 15(21):11772. https://doi.org/10.3390/app152111772

Chicago/Turabian Style

Stasiak, Mateusz, Piotr Konkol, Robert Rusinek, Marek Gancarz, Joanna Wiącek, Rafał Kobyłka, Sławomir Obidziński, Aleksander Lisowski, Ewa Gondek, and Maciej Combrzyński. 2025. "Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders" Applied Sciences 15, no. 21: 11772. https://doi.org/10.3390/app152111772

APA Style

Stasiak, M., Konkol, P., Rusinek, R., Gancarz, M., Wiącek, J., Kobyłka, R., Obidziński, S., Lisowski, A., Gondek, E., & Combrzyński, M. (2025). Effect of Free and Bound Water and Consolidation Process Time on the Strength of Food Powders. Applied Sciences, 15(21), 11772. https://doi.org/10.3390/app152111772

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