Effects Of Pulsating Air Flow In Fluid Bed Agglomeration Of Starch Particles

dc.creatorDacanal
dc.creatorG. C.; Feltre
dc.creatorG.; Thomazi
dc.creatorM. G.; Menegalli
dc.creatorF. C.
dc.date2016
dc.datejul
dc.date2017-11-13T13:55:34Z
dc.date2017-11-13T13:55:34Z
dc.date.accessioned2018-03-29T06:09:01Z
dc.date.available2018-03-29T06:09:01Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd , v. 181, p. 67 - 83, 2016.
dc.identifier0260-8774
dc.identifier1873-5770
dc.identifierWOS:000374357400009
dc.identifier10.1016/j.jfoodeng.2016.03.004
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0260877416300620?via%3Dihub
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/329672
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1366697
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFluid 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.
dc.description181
dc.description67
dc.description83
dc.descriptionFAPESP (Sao Paulo Research Foundation) [2010/18704-6]
dc.descriptionCAPES (Brazilian Co-ordination for the Improvement of Higher Education Personnel)
dc.descriptionCNPq (National Counsel of Technological and Scientific Development) [445533/2014-5]
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageEnglish
dc.publisherElsevier Sci LTD
dc.publisherOxford
dc.relationJournal of Food Engineering
dc.rightsfechado
dc.sourceWOS
dc.subjectAgglomeration
dc.subjectFood Powder
dc.subjectPulsed-fluid Bed
dc.subjectCassava Starch
dc.subjectCornstarch
dc.subjectPopulation Balance Modeling
dc.titleEffects Of Pulsating Air Flow In Fluid Bed Agglomeration Of Starch Particles
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución