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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of pulsating air flow in fluid bed agglomeration of starch particles

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Dacanal, G. C. [1] ; Feltre, G. [1] ; Thomazi, M. G. [1] ; Menegalli, F. C. [2]
Total Authors: 4
[1] Univ Sao Paulo, FZEA, Sch Anim Sci & Food Engn, Dept Food Engn, BR-13635900 Pirassununga, SP - Brazil
[2] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Lab Proc Engn, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Engineering; v. 181, p. 67-83, JUL 2016.
Web of Science Citations: 5

Fluid bed agglomeration is commonly used to improve the instant properties and flowability of cohesive food powders. However, fluidization of cohesive particles is characterized by cracks and channeling, but air pulsation systems can be attached to the fluid bed in order to improve bed homogeneity. The aim of this study was to investigate the influence of air pulsation frequencies, at (0, 5,10 and 15) Hz, in fluid bed agglomeration of cassava starch and cornstarch particles. The particles size increased with agglomeration, resulting in the decreasing of wetting time and higher flowability. The solving of Population Balance Equations achieved the experimental aggregation kernel constants. The pulsation of (5 and 10) Hz resulted in the higher agglomeration rates, for both cassava and cornstarch study, respectively. The evaluation of the experimental PBE kernel constants were useful to measure the aggregation rate and to compare the performance of a fluid bed granulator. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 10/18704-6 - Fluidynamic, particles characterization and mathematical modeling of agglomeration of fines in a pulsed fluidized bed
Grantee:Gustavo César Dacanal
Support Opportunities: Regular Research Grants