Mathematical modeling of grinding kinetics of food particulates

作者：Sridhar B S^*; Sommer K

来源：Food and Bioproducts Processing, 2015, 94: 392-397.

DOI：10.1016/j.fbp.2014.05.002

• Modeling
• Grinding kinetics
• Food particulates
• Black pepper

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 lambda, 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.

• 出版日期2015-4