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