Fluidised bed agglomeration: Agglomerates shape and end-use properties

Turchiuli, Christelle; Eloualia, Zouheir; Mansouri, Nour-Eddine El; Dumoulin, Élisabeth

doi:10.1016/j.powtec.2005.05.024

Cited by 116 publications

(76 citation statements)

References 2 publications

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“…The Hausner ratio and the Carr index were calculated as a relationship between the tapped and the loose bulk density of the powder (Jinapong et al, 2008;Turchiuli et al, 2005).…”

Section: Methodsmentioning

confidence: 99%

Effect of composition on physical properties of food powders

Szulc¹,

Lenart²

2016

International Agrophysics

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A b s t r a c t . The paper presents an influence of raw material composition and technological process applied on selected physical properties of food powders. Powdered multi-component nutrients were subjected to the process of mixing, agglomeration, coating, and drying. Wetting liquids ie water and a 15% water lactose solution, were used in agglomeration and coating. The analyzed food powders were characterized by differentiated physical properties, including especially: particle size, bulk density, wettability, and dispersibility. The raw material composition of the studied nutrients exerted a statistically significant influence on their physical properties. Agglomeration as well as coating of food powders caused a significant increase in particle size, decreased bulk density, increased apparent density and porosity, and deterioration in flowability in comparison with non-agglomerated nutrients.

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“…The Hausner ratio and the Carr index were calculated as a relationship between the tapped and the loose bulk density of the powder (Jinapong et al, 2008;Turchiuli et al, 2005).…”

Section: Methodsmentioning

confidence: 99%

Effect of composition on physical properties of food powders

Szulc¹,

Lenart²

2016

International Agrophysics

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“…For a meaningful characterization of a powder sample, many particles have to be analyzed. Therefore, automated image analysis is performed using specific software for the calculation of various shape descriptors (Turchiuli et al, 2005).…”

Section: Analysis Of Particle Shape and Sizementioning

confidence: 99%

“…Several articles on morphological characterization of powder products can be found in the literature, especially on chemical and pharmaceutical substances (Bika et al, 2005;Pons et al, 2002;Belaroui et al, 2002), foods (Jinapong et al, 2008;Faria et al, 2003), and model-products (Turchiuli et al, 2005). Souza & Menegalli (2011) and Dacanal et al (1999) have conducted studies in which they obtained the morphological characterization of particles using the size and shape descriptors by image analysis.…”

Section: Analysis Of Particle Shape and Sizementioning

confidence: 99%

“…The equivalent diameter (D eq ) of the particle, for example, can be determinate by the projected area (S) of the silhouette of the particle (Turchiuli et al, 2005) …”

Section: Analysis Of Particle Shape and Sizementioning

confidence: 99%

“…The circularity is equal to 1 for the circle and increases when the particle becomes different from this form of reference, characterizing the particle elongation or irregularity of the surface . If C is less than 1.25, the particle is called circular, if C is between 1.25 and 2, the particle is angular, and if C is greater than 2, the particle is elongated (Turchiuli et al, 2005). The more irregular or the more elongated particle, the larger the value of C. The maximal and minimal Feret diameters are generally associated to the length and width of the particle, and they are used to determinate its elongation.…”

Section: Analysis Of Particle Shape and Sizementioning

confidence: 99%

See 2 more Smart Citations

Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam

Vissotto

Giarola

Jorge

et al. 2014

Food Sci. Technol (Campinas)

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In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. aiming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors -compacity, circularity, roughness, and aspect ratio -in the operating conditions evaluated. It was observed that the cocoa beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 μm. as for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 µm.

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Instantization and Agglomeration of Foods

Sindawal

Bhattacharya

2014

Conventional and Advanced Food Processing Technologies

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Fluidised bed agglomeration: Agglomerates shape and end-use properties

Cited by 116 publications

References 2 publications

Effect of composition on physical properties of food powders

Effect of composition on physical properties of food powders

Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam

Instantization and Agglomeration of Foods

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