Which shape factor(s) best describe granules?

Bouwman, A.M.; Bosma, Jaap C.; Vonk, P; Wesselingh, J.A.; Frijlink, Henderik W.

doi:10.1016/j.powtec.2004.04.044

Cited by 156 publications

(68 citation statements)

References 10 publications

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“…1). Sf or circularity is based on the projected area of the granule (A) and the overall perimeter of the projection (P) according to Bouwman et al, (2004) …”

Section: Morphology Of Hydrolysed Treatmentsmentioning

confidence: 99%

“…Fd and Sf parameters supported this qualitative description of the oval or semi-spherical shape. Sf values of circularity were observed ranging from 0 to 1, where unity represents a perfect sphere and values near zero represent longer or rougher shapes (Bouwman et al, 2004). After hydrolysis (ASH-1 and ASH-2), the starch granules showed a diminution of A (1.61 μm 2 ± 0.67 to 0.31 μm 2 ± 0.18) and P (5.92 μm ± 1.66 to 2.35 μm ± 0.85).…”

Section: Morphometry and Particle Size Of Hydrolysed Aspmentioning

confidence: 99%

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Development of a bacterial culture medium from avocado seed waste

Tzintzun-Camacho

Sánchez-Segura

Minchaca-Acosta

et al. 2016

Preprint

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Avocado (Persea americana Mill) seeds, a rich source of starch and micronutrients, are a major waste product from the agroindustrial processing of avocados. Here we designed and developed an experimental culture medium (ECM) from hydrolysed avocado seeds, supplemented with M9 salts (10% v/v). Breaking of starch granules of avocado seeds due to hydrolysis treatments was analysed by morphology and morphometry of granules. We evaluated the ECM functionality by measuring the growth of Escherichia coli as affected by (i) the carbon source (reducing sugars concentration), (ii) the nitrogen source, and (iii) mixing and aeration in a stirred tank bioreactor. ECM containing 13.33 and 20 g/L of reducing sugars reached a biomass production of 1.75 and 2.22 gDCW/L, respectively. The biomass yield from ECM was at least 2.5-fold higher than that obtained using Luria-Bertani Broth (LB) medium (0.23 vs 0.09). In addition, the growth rate increased with the agitation velocity (0.44 h -1 at 200 rpm; 0.36 h -1 at 150 rpm). Our findings suggest that avocado seeds represent a cost-effective material for producing a sustainable culture medium for bacterial growth of E. coli and other strains of interest in biotechnological processes.

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“…1). Sf or circularity is based on the projected area of the granule (A) and the overall perimeter of the projection (P) according to Bouwman et al, (2004) …”

Section: Morphology Of Hydrolysed Treatmentsmentioning

confidence: 99%

Section: Morphometry and Particle Size Of Hydrolysed Aspmentioning

confidence: 99%

Development of a bacterial culture medium from avocado seed waste

Tzintzun-Camacho

Sánchez-Segura

Minchaca-Acosta

et al. 2016

Preprint

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“…Other shape parameters of products are needed for optimum selection of the grinder or classifier sieves on the production line of, for example, extruded edible coating crumbs [2,4]. Therefore, the product shape is a parameter which may eventually influence efficiency of subsequent technological processes [5,6]. Despite numerous advantages of the extrusion process, production of extruded products characterised with regular and repeatable shapes is not an easy process and is still the subject of many studies [7].…”

Section: Introductionmentioning

confidence: 99%

Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

et al. 2018

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Abstract. The objective of the study was examination of changes in the shape factors of extruded products, which occur as a result of different settings of the extrusion process variables. Samples analysed included products created by means of the extrusion process from a mixture of spelt flour and cornmeal, with the share of spelt at 70 to 100%. The samples were made with the use of a corotating twin screw extruder. Two speeds of extruder screw rotation (300 and 350 rpm) as well as two levels of temperature (120 and 140 o C) were set during the investigation. The samples obtained were photographed in a light box, following which they underwent an image analysis with the use of specialist vision software. Four shape-related factors were determined: area, elongation factor, Heywood circularity factor and compactness factor. It was determined that the product shape changed significantly depending on the share of spelt flour in the mixture. Moreover, it was observed that change in the screw rotation speed within the analysed range may cause material changes in the shape of particular extrudates.

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“…Fatores para caracterizar a forma da partícula são utilizados em muitos contextos diferentes, e são definidos de muitas maneiras diferentes; por exemplo Bouwman et al (2004) que estavam interessados em quantificar a forma e a rugosidade de pós farmacêuticos granulados considerando oito diferentes fatores de forma (Shaffer et al, 2011).…”

Section: Introductionunclassified

Avaliação Do Fator De Forma Da Alfa Lactose Monohidratada Em Processo De Cristalização Batelada

Teixeira¹,

Falcomer²,

Silva³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -A concepção de classificadores utilizados na produção de partículas de um intervalo de tamanho específico requer o conhecimento dos parâmetros relacionados ao tamanho de partículas. Cristais de lactose estão em conformidade com uma geometria bem definida, apresentam forma tomahawk ou piramidal; as duas dimensões principais (altura e largura) podem ser medidas quando o cristal está acomodado em uma superfície plana na sua posição mais estável. O objetivo deste trabalho foi, especificamente, a determinação do fator de forma volumétrico e superficial dos cristais de lactose produzidos a partir da cristalização, em batelada, com semeadura cristalina e na temperatura de 50°C. A determinação foi efetuada a partir da quantificação (software Motic Image Plus 2.0) de capturas realizadas utilizando um microscópio ótico Nikon Eclipse E200 e câmera Moticam 1000 1.3MPixel. Os resultados alcançaram valores próximos ao descritos pela literatura, que utilizaram também o modelo piramidal. INTRODUÇÃOCristais de α-lactose podem ser obtidos na forma monohidratada pela concentração de uma solução aquosa até a supersaturação, e operando o processo de cristalização a taxas moderadas e em temperaturas abaixo de 93,5 °C. Os cristais são duros e não muito solúveis em água.A vibração é um mecanismo que auxilia no transporte de soluto na etapa da cristalização controlada pela transferência de massa. Consequentemente, o estado de mistura em um dado cristalizador é um fator importante no controle da uniformidade de tamanho de cristais, além de manter os cristais em solução durante o processo (Teixeira et al., 2012). Uma boa condição de mistura auxilia uma distribuição uniforme da supersaturação no cristalizador e evita uma espontânea e excessiva nucleação (Klug, 1993).Os hábitos piramidal, tomahawk e prismático são os mais comuns em cristais de α-lactose monohidratada, mas esses podem ser observados em uma variedade de outras formas, dependendo das condições de cristalização. O principal fator governante da forma dos cristais de lactose é a Área temática: Fenômenos de Transporte e Sistemas Particulados 1

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Which shape factor(s) best describe granules?

Cited by 156 publications

References 10 publications

Development of a bacterial culture medium from avocado seed waste

Development of a bacterial culture medium from avocado seed waste

Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

Avaliação Do Fator De Forma Da Alfa Lactose Monohidratada Em Processo De Cristalização Batelada

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