The mechanisms of segregation in solids mixing, even in simple rotating drums, are not clearly understood. Although most past studies have focused on binary mixtures, this work investigates the effect of polydispersity on granular flow, mixing, and segregation in a rotating drum operated in rolling regime through particle trajectories obtained from the radioactive particle tracking technique. Velocity profiles, radial segregation, and axial dispersion coefficients for monodisperse and polydisperse systems of glass beads are analyzed with respect to rotational speed and particle size. A model is introduced to predict the residence times along streamlines and evaluate the rate at which the material renews at the free surface and within the inner layers of the bed. Our results reveal similar velocity profiles and residence times for monodisperse and polydisperse systems. They also indicate that the particles distribute along the radial direction of the drum, although not necessarily in a core/shell configuration.

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This work assesses the accuracy of the discrete element method (DEM) for the simulation of solids mixing using non‐intrusive Lagrangian radioactive particle tracking data, and explains why it may provide physically sound results even when non‐real particle properties are used. The simulation results concern the size segregation of polydisperse granules in a rotating drum operated in rolling mode. Given that the DEM is sensitive to simulation parameters, the granule properties were measured experimentally or extracted from the literature. Several flow phenomena are investigated numerically and experimentally, including the particle residence time, the radial segregation, and the radial variation of the axial dispersion coefficient. An analysis of the DEM model is then presented, with an emphasis on the Young's modulus and friction coefficients. Finally, dimensionless motion equations and corresponding dimensionless numbers are derived to investigate the effect of simulation parameters on particle dynamics. © 2013 American Institute of Chemical Engineers AIChE J, 60: 60–75, 2014

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High-pressure processing is finding a growing interest in the food industry. Among the advantages of this emerging process is the ability to favorably freeze and thaw food. This study aims at comparing the effect of different freezing and thawing processes on the quality of Atlantic salmon fillets. Atlantic salmon (Salmo salar) samples were frozen by Pressure-Shift Freezing (PSF, 200 MPa, -18 degrees C) and Air-Blast Freezing (ABF, -30 degrees C, 4 m/s). Samples were stored 1 mo at -20 degrees C and then subjected to different thawing treatments: Air-Blast Thawing (ABT, 4 degrees C, 4 m/s), Immersion Thawing (IMT, 20 degrees C), and Pressure-Assisted Thawing (PAT, 200 MPa, 20 degrees C). Changes in texture, color, and drip loss were investigated. The toughness of the PSF samples was higher than that of the ABF sample. The modification of color was more important during high-pressure process than during the conventional process. The PSF process reduced thawing drip compared with ABF. The presence of small ice crystals in the pressure-shift frozen sample is probably the major reason leading to the reduced drip volumes. The freezing process was generally much more influent on quality parameters than the thawing process. These results show the interaction between freezing and thawing processes on selected quality parameters.

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