Abstract
Change in angle of repose of potato starch during ball milling was measured as an indicator of the flowablity. The effects of ball milling on the moisture content, the particle size distribution, the specific surface area, the bulk density and the particle morphology are studied in order to understand the milling mechanism. As a result, it was found that the angle of repose of potato starch decreased from 52° to 35° by the ball milling, showing higher flowability. The investigation for the effects of ball milling on the physical properties suggested that ball milling of potato starch leads to the aggregation of particles, which results in a decrease in the bulk density. It was concluded that such effect might be a major factor of the reduction in the angle of repose of potato starch by ball milling.
