Dimensional analysis for planetary mixer: Mixing time and Reynolds numbers

Delaplace, Guillaume; Thakur, Rajeev K.; Bouvier, Laurent; André, Christophe; Torrez, C.

doi:10.1016/j.ces.2006.11.039

Cited by 46 publications

(32 citation statements)

References 8 publications

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“…There exists here an analogy with the results obtained for mixing time and axial circulation time when homogenizing single phase liquids with other mixing equipment [7,8]. It is difficult at this stage to compare this result because of the lack of similar approach and data in this field.…”

Section: Process Relationship Of Rehydration Timementioning

confidence: 99%

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Jeantet

Schuck

Six³

et al. 2009

Dairy Sci. Technol.

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Section: Process Relationship Of Rehydration Timementioning

confidence: 99%

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Jeantet

Schuck

Six³

et al. 2009

Dairy Sci. Technol.

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“…The mixing time is expressed as a dimensionless number to enable reliable comparison with various mixer sizes. (Delaplace et al, 2007).…”

Section: 2mentioning

confidence: 95%

Mixing dynamics for easy flowing powders in a lab scale Turbula ® mixer

Mayer‐Laigle

Gatumel

Berthiaux

2015

Chemical Engineering Research and Design

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a b s t r a c tPowder mixing is one of the most common unit operations in industries handling powders.However, due to a lack of scientific knowledge on the behavior of powders inside a mixer, the optimization of a powder mixing step typically involves an experimental lab work in order to be transposed to a larger scale. To simplify this huge work, improving our understanding of the mixing dynamics remains some of the main industrial issues.In this work, the mixing dynamics of an easy flowing powder made of lactose and couscous have been studied in the Turbula ® mixer T2F. According to process parameters, we focused on the definition of mixing modes and we sought to identify the main mixing and segregation mechanisms at play for each mode, based on the analysis of mixing kinetics and autocorrelation functions. This work is a first step toward the definition of scale-up laws. The ultimate aim is to build predictive models to determine process parameters for obtaining the desired quality of mixing according to powder characteristics, flow properties and industrial constraints.

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“…Indeed, such a choice corresponds to the maximum linear velocity that an element of fluid could reach in the reactor. Based on this observation, Delaplace et al (2007) defined, for planetary mixers, a characteristic linear velocity whose analytical expression (deduced from the instantaneous kinematics of a point located at the end of the tip) integrated the combination of both rotation and gyration movements of the mixer. These authors then used this consistent linear velocity to define the Reynolds number.…”

Section: Influence Of Operating Parameters On Fr Cmentioning

confidence: 99%

Critical agitation for microcarrier suspension in orbital shaken bioreactors: Experimental study and dimensional analysis

Olmos

Loubière

Martin

et al. 2015

Chemical Engineering Science

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Experimental characterization of particle suspension in orbital shakers. New correlation predicting critical agitation conditions for complete particle suspension. Larger orbital diameters promote smaller power dissipations at complete particle suspension. a b s t r a c tOrbital shaken bioreactors are widely used at the laboratory scale for the culture of animal cells in suspension mode. In the case of adherent-dependent cell lines, the choice of agitation conditions at which all particles are just-suspended (or attain complete suspension) has often to be determined. Indeed, with orbital shaken bioreactors, this choice results from the combination of two parameters: the orbital diameter and the agitation rate. That is why, a new experimental protocol for the determination of critical agitation conditions for microcarrier complete suspension has been developed in this paper. It consisted in a side-view visualization of blue-stained particles in shaken Erlenmeyer flasks and cylindrical flasks. 220 experiments representative of animal cell culture conditions have been carried out to study the effect of various operating conditions (bioreactor size and geometry, particle type, density and diameter, liquid viscosity, shaking diameter, filling ratio). Furthermore, a dimensional analysis has been performed, leading to a correlation relating a Froude number (in which the critical agitation N c for complete particle suspension is embedded) to four other dimensionless numbers. Then, the critical agitation conditions determined in this paper were analyzed and discussed with respect to the data available in the literature on the flow structure occurring inside the flask. Our findings revealed that high orbital shaking diameters and large cylindrical vessels should be promoted to get microcarriers into suspension at a minimized power dissipation per unit of volume.

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Dimensional analysis for planetary mixer: Mixing time and Reynolds numbers

Cited by 46 publications

References 8 publications

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

Mixing dynamics for easy flowing powders in a lab scale Turbula ® mixer

Critical agitation for microcarrier suspension in orbital shaken bioreactors: Experimental study and dimensional analysis

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