Use of texture analysis to determine compaction force of powders

A correlation between compaction of powders and texture analysis was studied, using the Texture Analyser-XT2, with the back extrusion A/BE probe to find the necessary force (in grams) to compact the samples. The particle/granules size distribution of the samples, the particle size and the bulk densities were determined to correlate all these physical properties. It was established a relationship between physical properties and the processing of the powder samples. Eleven Brazilian chocolate drink powders were analyzed. The results of compaction force of the samples varied from 532.12 g to 16399.30 g, depending on their ingredients, particle size distribution and type of process. The particle size average of the samples varied from 0.126 to 0.628 mm and the bulk densities, from 0.28 to 0.94 g/mL, showing the differences among the chocolate drink powders.