Flow patterns in granulating systems

Particle flow patterns were investigated for wet granulation and dry powder mixing in ploughshare mixers using Positron Emission Particle Tracking (PEPT). In a 4-1 mixer, calcium carbonate with mean size 45 mum was granulated using a 50 wt.% solution of glycerol and water as binding fluid, and particle movement was followed using a 600-mum calcium hydroxy-phosphate tracer particle. In a 20-1 mixer, dry powder flow was studied using a 600-mum resin bead tracer particle to simulate the bulk polypropylene powder with mean size 600 mum. Important differences were seen between particle flow patterns for wet and dry systems. Particle speed relative to blade speed was lower in the wet system than in the dry system, with the ratios of average particle speed to blade tip speed for all experiments in the range 0.01-015. In the axial plane, the same particle motion was observed around each blade; this provides a significant advance for modelling flow in ploughshare mixers. For the future, a detailed understanding of the local velocity, acceleration and density variations around a plough blade will reveal the effects of flow patterns in granulating systems on the resultant distribution of granular product attributes such as size, density and strength. (C) 2002 Elsevier Science B.V All rights reserved.

Applications of Thermal Mechanical Compression Tests in food powder analysis

A new Thermal Mechanical Compression Test (TMCT) was applied for glass-rubber transition and melting analyses of food powders and crystals. The TMCT technique measures the phase change of a material based on mechanical changes during the transition. Whey, honey, and apple juice powders were analyzed for their glass-rubber transition temperatures. Sucrose and glucose monohydrate crystals were analyzed for their melting temperatures. The results were compared to the values obtained by conventional DSC and TMA techniques. The new TMCT technique provided the results that were very close to the conventional techniques. This technique can be an alternative to analyze glass-rubber transition of food, pharmaceutical, and chemical dry products.