Fluidynamic, particles characterization and mathematical modeling of agglomeration of fines in a pulsed fluidized bed

• Grant number: 10/18704-6
• Support Opportunities: Regular Research Grants
• Start date: May 01, 2011
• End date: October 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Gustavo Cesar Dacanal
• Grantee: Gustavo Cesar Dacanal
• Host Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil

Abstract

Food powders are usually characterized by its fine and cohesive particles and presenting low dispersability in liquids. The agglomeration process, or granulation, is known as an alternative to improve these product characteristics. The particle size increasing by granulation leads to the production of granules with suitable flow behavior and dispersion / dissolution in liquids. The aim of this work is to study the fluidynamics behaviour and the physical and morphological particles characterization during agglomeration of fines and cohesive particles (Geldart's type C) in a pulsed fluid bed. Additionally, a mathematical modeling using population balance equations will be evaluate in order to determine the pulsation frequency effects over the kernel and model constants. The selection of optimal operational conditions or the most desirable process conditions will be done according to experimental design or kinetic runs by evaluation of main variable effects. The mathematical modeling by population balance equations will allow studying the kernel constants for growing and breakage mechanisms. The influence of several operating parameters on the particles morphology will be related to the several form factors (roundness, elongation, roundness and compactness). The particle morphology will be related to particle size distribution and to the product instant properties (solubility and dispersability). (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DACANAL, G. C.; FELTRE, G.; THOMAZI, M. G.; MENEGALLI, F. C.. Effects of pulsating air flow in fluid bed agglomeration of starch particles. Journal of Food Engineering, v. 181, p. 67-83, JUL 2016. (10/18704-6)

RAYO, LINA M.; CHAGURI E CARVALHO, LIVIA; SARDA, FABIANA A. H.; DACANAL, GUSTAVO C.; MENEZES, ELIZABETE W.; TADINI, CARMEN C.. Production of instant green banana flour (Musa cavendischii, var. Nanicao) by a pulsed-fluidized bed agglomeration. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 1, p. 461-469, SEP 2015. (11/23599-0, 10/18704-6, 11/22398-0)