Investigation of the effect of particle size distribution on the flow properties of bulk solids
Investigation of the effect of particle size distribution on the flow properties of bulk solids
Abstract
This paper reports from a Defra sponsored project which aims to develop a toolkit that can be used by formulators to assist in controlling the flow properties of blended or engineered powders. This paper presents the results of an investigation into the effect of the breadth of the particle size distribution on the flow function, bulk density and internal friction of four food grade fillers namely; lactose, dextrose, maltodextrin and sodium chloride. Physical property measurements, including particle size and particle shape, are presented along with bulk flow properties which were measured using the Brookfield Powder Flow Tester (PFT). The flow properties of the four food powders are compared and discussed with reference to the effect of the breadth of the particle size distribution.
1 Introduction
The objective of this work is to investigate the effect of particle size distribution on the flow properties of four filler powders commonly used in the food manufacturing industry. Due to the variety of lactose, we used six different lactose grades to compare different particle size distributions – from wide to very narrow.
Dextrose was used because of its wide size
distribution and by sieving analysis, sections from particle size distribution were removed to be tested in the shear tester. Sodium chloride and maltodextrin have a narrower particle size distributions and the presence of very fine particles gave us the possibility to study the effect of particles below 45 m. Three samples were tested for each flow property measurement and the mean values of the flow functions, bulk densities and friction functions were plotted.
These values showed a low standard deviation indicating that the data points tend to be very close to the mean, therefore, they are unappreciable in the graphs.
2 Methods
2.1 Physical properties
Particle
Abstract
This paper reports from a Defra sponsored project which aims to develop a toolkit that can be used by formulators to assist in controlling the flow properties of blended or engineered powders. This paper presents the results of an investigation into the effect of the breadth of the particle size distribution on the flow function, bulk density and internal friction of four food grade fillers namely; lactose, dextrose, maltodextrin and sodium chloride. Physical property measurements, including particle size and particle shape, are presented along with bulk flow properties which were measured using the Brookfield Powder Flow Tester (PFT). The flow properties of the four food powders are compared and discussed with reference to the effect of the breadth of the particle size distribution.
1 Introduction
The objective of this work is to investigate the effect of particle size distribution on the flow properties of four filler powders commonly used in the food manufacturing industry. Due to the variety of lactose, we used six different lactose grades to compare different particle size distributions – from wide to very narrow.
Dextrose was used because of its wide size
distribution and by sieving analysis, sections from particle size distribution were removed to be tested in the shear tester. Sodium chloride and maltodextrin have a narrower particle size distributions and the presence of very fine particles gave us the possibility to study the effect of particles below 45 m. Three samples were tested for each flow property measurement and the mean values of the flow functions, bulk densities and friction functions were plotted.
These values showed a low standard deviation indicating that the data points tend to be very close to the mean, therefore, they are unappreciable in the graphs.
2 Methods
2.1 Physical properties
Particle