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Mathematical modeling of grinding kinetics of food particulates

Paper ID Volume ID Publish Year Pages File Format Full-Text
18931 43037 2015 6 PDF Available
Title
Mathematical modeling of grinding kinetics of food particulates
Abstract

•Food materials are difficult to grind due to its varying proportion of constituents.•Size reduction operations require rational mathematical description of the process.•Mathematical model for the distribution function of grinding kinetics was developed.•Selection and distribution functions were related through a single parameter.•The expression developed can be used to design and simulate grinding operations.

A mathematical model for the size reduction process of food particulates was developed based on the distribution of number of fractures occurring in a particle. It was found that the selection and distribution functions are related through a single parameter λ, expected number of fractures per unit original size. The model was validated using experimental results of comminuted spice black pepper (Piper nigrum) as a model material. The generalized expression presented is applicable to any feed size distribution, rate of breakage and non-ideal classification and can be used to design and simulate grinding operations.

Keywords
Modeling; Grinding kinetics; Food particulates; Black pepper
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 94, April 2015, Pages 392–397
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
You save - $31
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