Characteristics of residence time distribution in a continuous high shear mixer granulation using scraper rotation

Tomita, Yosuke; Takeuchi, Yoshiko; Natsuyama, Susumu; Takeuchi, Hirofumi

doi:10.1016/j.ijpharm.2021.120789

Cited by 5 publications

(2 citation statements)

References 18 publications

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“…Like TSEs, ATSEs are also continuous mixers and/or reactors. Hence, residence time distribution (RTD) is a key parameter which characterizes the flow behavior of a fluid in them, their self-cleaning performance, and axial mixing capacity. − Indeed, extensive studies focus on various aspects of RTD, including the characteristics of tracers and the corresponding measurement methods, − theoretical development, − and computational fluid dynamics simulations. − A tracer is a substance of which the flow behavior should be identical or at least similar to that of the fluid of interest, while its concentration is accurately measurable. In practice, the choice of a tracer is mainly based on its detectability by analytical instruments or visual tools, − whereas most of the time its match with the fluid in terms of flow behavior is a secondary issue.…”

Section: Introductionmentioning

confidence: 99%

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Residence Time Distribution in an Asymmetrical Twin-Screw Extruder

Yu,

Zhao,

et al. 2023

Ind. Eng. Chem. Res.

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Residence time distribution (RTD) is an important parameter for characterizing axial conveying and mixing in a twinscrew extruder (TSE). This work studies the RTD and flow patterns in an asymmetrical TSE (ATSE) using a transparent barrel for visualization. The RTD of an aqueous solution of sodium carboxymethyl cellulose is measured by using red fine sand particles as tracers, collecting them by a moving thin film at the die exit, and counting them for further statistical calculation. The effects of the screw configuration, screw speed, and feed rate are considered. When the geometrical dimensions and operating parameters are identical, the mean residence time t ̅ in the ATSE is larger than those in a classical (symmetrical) TSE. This is a signature of backflow occurring in the intermeshing regions through the radial gaps between the low flight and the inner wall of the barrel. It is confirmed by particle image velocimetry. Moreover, a response surface model is developed to quantify the effects of the screw configuration and operating parameters on t ̅ .

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Section: Introductionmentioning

confidence: 99%

“…In the case of a TSE or an ATSE, which is composed of a partially filled screw zone (V p ), a fully filled screw zone (V f ), and a die (V d ), t ̅ can also be determined by the following equation (17) where Q v is the volume flow rate of the fluid in m 3 /s. Thus, eq 17 becomes =…”

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confidence: 99%

Residence Time Distribution in an Asymmetrical Twin-Screw Extruder

Yu,

Zhao,

et al. 2023

Ind. Eng. Chem. Res.

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Impact of the spindle number on the material transport and mixing during planetary roller melt granulation

Lang,

Bartsch

2024

Particuology

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Vertical Vibratory Mixers in Flour-Mixing Technology

Borodulin,

Shulbaeva,

Musina

et al. 2024

Food Processing: Techniques and Technology

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The food industry is currently demonstrating a tendency to substitute traditional high-humidity raw materials with their dry analogues. This research introduces new designs of vertical vibrating mixers that could preprogram flour mix quality. The vertical continuous vibration mixers designed for granular materials showed a good potential for a wider scope of application. The experiment involved high-quality wheat flour, sugar, salt, egg powder, and powdered milk, as well as three vertical mixers, i.e., a lifting mixer, a flow mixer, and a cascade mixer. Wheat flour entered the working body of the mixer and came into a stable vibration-boiling state in layers of ≤ 35 mm with a vibration amplitude of 4.5 mm and a frequency of ≥ 20 Hz. The speed rate of the flour increased together with the oscillation frequency of the working body and the size of the perforation area but went down as the layer grew wider. The efficiency increased following the increase in the perforation area on the spiral surface and depended on the maximal thickness of the dough layer. The flow vibrating mixer proved to be the most effective one. The frequency of pulse feeding of ingredients into the mixer was ≤ 50% (Vc ≤ 14.5%) to obtain flour mixes of satisfactory quality while good-quality mixes required 25% average time the particles spent in the mixer (Vc ≤ 6%). The results obtained can be used to design technological lines for flour mix production.

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Characteristics of residence time distribution in a continuous high shear mixer granulation using scraper rotation

Cited by 5 publications

References 18 publications

Residence Time Distribution in an Asymmetrical Twin-Screw Extruder

Residence Time Distribution in an Asymmetrical Twin-Screw Extruder

Impact of the spindle number on the material transport and mixing during planetary roller melt granulation

Vertical Vibratory Mixers in Flour-Mixing Technology

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