Advances in Food Powder Agglomeration Engineering

Cuq, Bernard; Gaiani, Claire; Turchiuli, Christelle; Galet, Laurence; Scher, Joël; Jeantet, Romain; Mandato, Sandra; Petit, Jérémy; Murrieta-Pazos, Ingrid; Barkouti, Amal; Schuck, Pierre; Rondet, Éric; Delalonde, Michèle; Dumoulin, Élisabeth; Delaplace, Guillaume; Ruiz, Thierry

doi:10.1016/b978-0-12-410540-9.00002-8

Cited by 33 publications

(25 citation statements)

References 107 publications

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“…These processes involve the formation of liquid binder droplets by atomisation, which is a critical step, as it directly influences the wetting of fine powder particles and their ability to adhere one to each other and form agglomerates (Iveson et al, 2001;Litster and Ennis, 2004;Mandato et al, 2012;Saad, 2011). Besides, it has been evidenced that the droplet size produced by atomisation is highly correlated to the sizes of final particles in spray-drying and wet agglomeration processes (Cuq et al, 2013;Hede et al, 2008a;Iveson et al, 2001;JimenezMunguia, 2007;Leuenberger et al, 2006;Marmottant, 2001;Parikh, 2006). As a consequence, modelling droplet formation will help to better understand and characterise the mechanisms involved in spray-drying and wet agglomeration processes.…”

Section: Introductionmentioning

confidence: 97%

“…Droplet size is also expected to be greatly affected by the distance to the nozzle outlet (Cuq et al, 2013;Ehlers et al, 2010;Mandato et al, 2012), as the atomisation mechanism produces liquid elements that decrease in size when moving away from the nozzle outlet: first, liquid jet; then, liquid ligaments and large droplets; finally, small droplets (Marmottant, 2001). However, other phenomena take part in the shaping of droplets, like droplet coalescence that forms larger droplets and thus counteracts the atomisation mechanism.…”

Section: Introductionmentioning

confidence: 99%

“…The geometrical features of the nozzle are also linked to fluid velocities at the nozzle outlet (Cuq et al, 2013;Mandato et al, 2012). At constant liquid and air flow rates, the larger the air orifice area and/or the smaller the liquid orifice area, the lower the airliquid velocity difference at the nozzle outlet, and thus the larger the droplets.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, various model solutions and skimmed milk concentrates were sprayed to investigate the roles of surface tension, viscosity, and density; air pressure and liquid flow rate were varied to determine the influence of operating conditions; and two measurement distances were tested. To achieve the modelling of droplet size, we propose to extend the DA approach of Mandato et al (2012) by integrating all the dimensionless numbers involved in the atomisation process, not only those arising from droplet fragmentation in the vicinity of the nozzle outlet, as formulated in Cuq et al (2013).…”

Section: Introductionmentioning

confidence: 99%

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A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation

Petit

Méjean

Accart

et al. 2015

Journal of Food Engineering

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a b s t r a c tThis paper presents a dimensional analysis (DA) § approach of the atomisation process using a bi-fluid nozzle, allowing to predict droplet sizes of model solutions and skimmed milk concentrates in large ranges of operating conditions. Experimental results confirmed the atomisation mechanism described in the literature, by underlining that the spraying operation is controlled by the coupling of liquid physicochemical properties (viscosity, surface tension, density) and operating conditions (air pressure and liquid flow rate). It was also highlighted that droplet coalescence occurs from a certain distance to the nozzle, counteracting the atomisation mechanism and leading to a reincrease in the droplet size when moving away from the nozzle. Consequently, the modelling of droplet size by DA was improved by adapting the model coefficients of the dimensionless process relationship to the involved mechanisms: either atomisation only close to the nozzle outlet or atomisation followed by droplet coalescence at longer distance to the nozzle.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation

Petit

Méjean

Accart

et al. 2015

Journal of Food Engineering

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“…The peels of these and other fruits are a source of dietary fiber and antioxidants [10] [11]. An alternative of using these by-products is through the production of food powders, since in this way, it is easier to incorporate and dose them in the development of new foods [12]. However, the particle size and the dehydration process used for their production can interfere mainly in their pH, a w , color and texture, limiting their use in certain food products [13].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders

Romo-Zamarrón¹,

Pérez-Cabrera²,

Tecante³

2019

FNS

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Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (˚Bx), pH, water activity (a w), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, ˚Bx, a w , and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.

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New perspective for biorefining cereals

Abécassis

Vries

Rouau

2013

Biofuels Bioprod Bioref

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We present a novel approach for the valorization of cereals as major renewable resources for food, functional molecules, and materials as well as for bioenergy. We use a dual approach matching numerous production options (technology push) with the wide range of requested and needed end‐products in a bio‐based society (market pull or reversed engineering). The approach is based on the enlarged concept of biorefining, taking into account global and local requirements and trends. Hence, on one hand, it focuses on large‐scale, main stream production, thus following traditional supply chain methodologies with additional attention to the utilization of co‐ and by‐products (visualized as branches of a tree). On the other hand, it is centered on value‐added, small‐scale production of a wide range of cereal constituents for a wide range of end‐products (visualized as a complex network). In both cases, the innovation needs and research questions are highlighted in view of the diverse local and global challenges. © 2013 Society of Chemical Industry and John Wiley & Sons, Ltd

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Advances in Food Powder Agglomeration Engineering

Cited by 33 publications

References 107 publications

A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation

A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation

Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders

New perspective for biorefining cereals

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