A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent)

Djantou, Elie Baudelaire; Mbofung, Carl Moses; Scher, Joël; Desobry, Stéphane

doi:10.1016/j.jfoodeng.2006.07.003

Cited by 28 publications

(47 citation statements)

References 16 publications

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“…Higher specific energy consumption was recorded for groundnut shell at the same screen aperture. However, in grinding of biomaterials, factors such as difference in moisture content, and fibrous nature of groundnut shell might have contributed to this (Himmel et al, 1985;Schnatz et al, 2000;Mani et al, 2004;Djantou et al, 2007;Bitra et al, 2009;Hess et al, 2009;and Miaoa et al, 2011).…”

Section: Energy Requirement For Grindingmentioning

confidence: 99%

“…Generally, the economics and efficiency of downstream bioenergy production success has been linked by some researchers to particle shape, size distribution and comminution energy consumption (Djantou et al, 2007;Hess et al, 2009;Zhu et al, 2009). The authors have proposed different particle sizes and distributions which can be adequate for several downstream applications which include combustion using fluidized bed combustion (FBC) systems, electricity generation, hydrothermal conversion, biochemical pyrolysis, hydrolysis, fermentation, transportation and storage of biomass.…”

Section: Biomass Grind Model Rmentioning

confidence: 99%

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Measurement of energy requirements for size reduction of palm kernel and groundnut shells for downstream bioenergy generation

Nnaemeka¹,

MacManus²

2016

J. Eng. Technol. Res.

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The study estimated the amount of energy required for grinding palm kernel shell and groundnut shell using laboratory hammer mill and also characterize their ground physical properties. The material type and hammer mill screen aperture significantly influenced the energy requirement for grinding the two materials. For a given screen aperture size, groundnut shell consumed more energy than palm kernel shell. The energy relationship with hammer mill screen exhibited a second order polynomial form. Within the same hammer mill screen aperture range, the energy requirements for palm kernel and groundnut shell were considerably lower than most grass based biomass or straw. The bulk and particle density of groundnut shell decreased with increased geometric mean diameter while that of palm kernel shell increased with geometric mean. The two materials ground exhibited a lognormal particle size distribution at hammer mill screen of 5 and 3 mm, while 0.8 mm screen aperture exhibited a normal size distribution. The total particle and surface area estimate in a charge was sensitive to the screen sizes. Energy equations: Ratzinger's, Kicks and Bond's were used to investigate the results of the biomass comminution with Ratzinger's equations showing a higher R 2 value for palm kernel shell while Kick's equation showed a higher R 2 value for groundnut shell.

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Section: Energy Requirement For Grindingmentioning

confidence: 99%

Section: Biomass Grind Model Rmentioning

confidence: 99%

Measurement of energy requirements for size reduction of palm kernel and groundnut shells for downstream bioenergy generation

Nnaemeka¹,

MacManus²

2016

J. Eng. Technol. Res.

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“…In the food industry, powders are considered as both end products and intermediate products between unit operations [1]. The grinding process involves a variety of operations using equipment such as mincer, crushers, cutters, mills, grinders, shredders, disintegrators and homogenizers [2,3]. Grinding requires the breaking or tearing of the materials by such mechanisms as compression, impact, attrition or shear and cutting [4].…”

Section: Introductionmentioning

confidence: 99%

“…The amount of moisture in food materials before grinding is a particularly important factor because it helps determine the materials' physical properties and the powder properties [5]. Many researchers have investigated the efficiency of the grinding process as applied to grains and other food materials with various moisture contents [3,[6][7][8][9][10]. Several studies…”

Section: Introductionmentioning

confidence: 99%

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

2018

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Abstract:Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since it determines the materials' physical properties and the powder properties, such as flowability after grinding. Generally, the moisture content of food materials is closely related to its energy requirement for grinding, because the energy expenditure required to create new surfaces varies. Grinding models used to analyze and predict the grinding characteristics, including energy, have been developed in many studies. The moisture content also influences powder flow properties. The inter-particle liquid bridges among the particles are due to the moisture in powders; therefore, the flowability of powders is interrupted because of the increase of the cohesiveness of the powder. Understanding the grinding characteristics related to various moisture contents is, theoretically and experimentally, an important cornerstone in optimizing the grinding processes used in food industries. In this review, comprehensive research of the effect of moisture content on the grinding process and powder properties is presented.

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“…In developing countries, it is the common method for food powder processing [4]. In general, grinding is one part of a larger set of operations involved in the process of size reduction [5]. Dry grinding uses no water, need few manpower, and thus require low cost in production.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

Ahmad

Rajab

Hani

2016

MJAS

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Three different grinding techniques (dry, semi-wet, and wet) were employed in rice flour production. Investigation on the effects of the grinding techniques on starch damage percentage, particle size distribution, pasting profiles, morphological and textural properties of rice flours produced were evaluated. Wet grinding resulted in significantly (p< 0.05) has lower percentage of damaged starch (3.24 %) than other grinding methods. Morphological studies (microscopy and particle size analysis) have reflected significant differences among rice flours granule shapes. The granules displaying different shapes of polygonal, round and angular forms, with some as an individual granule while others tend to attached together. Wet grinding technique also yielded flour that exhibit significantly (p< 0.05) with higher gel hardness (16.62 g). Pasting profiles showed that pasting temperature for rice flour produce using these three grinding methods varied between 80.15 -80.42 °C. Results revealed that the three grinding techniques clearly affected the physicochemical properties of rice flour. The results from this study play an important role in the selection criteria of rice flour with desirable pasting and textural properties for manufacturing rice-based product.Keywords: Grinding techniques, particle size, pasting profiles, rice flour, starch damage Abstrak Tiga jenis teknik pengisaran (kering, separa basah, dan basah) telah digunakan dalam penghasilan tepung beras. Kajian ke atas kesan teknik pengisaran pada peratusan kerosakan kanji, taburan saiz partikel, profil pempesan, sifat morfologi dan tekstur tepung beras yang dihasilkan telah dianalisa. Pengisaran basah menyebabkan peratusan kanji rosak (p< 0.05) lebih rendah secara signifikan (3.24 %) berbanding kaedah -kaedah pengisaran lain. Kajian morfologi (mikroskopi dan analisis saiz zarah) telah menunjukkan perbezaan yang signifikan antara tepung beras dari segi saiz dan bentuk granul yang terhasil. Granul memaparkan bentuk berlainan seperti poligon, bulat dan bentuk bersudut, samada wujud sebagai granul sendirian ataupun berkluster. Teknik pengisaran basah juga menghasilkan perbezaan yang signifikan (p< 0.05) berbanding teknik pengisaran lain dari segi kekerasan gel yang lebih tinggi (16.62 g). Profil pempesan menunjukkan suhu pempesan untuk tepung beras yang dihasilkan menggunakan ketiga -tiga kaedah pengisaran berada dalam julat antara 80.15 -80.42 °C. Hasil kajian dengan jelas menunjukkan bahawa tiga teknik pengisaran memberi kesan kepada ciri -ciri fizikokimia tepung beras. Hasil kajian ini sangat penting dalam menentukan kriteria tepung beras berdasarkan sifat dan sifat tekstur yang dikehendaki untuk pembuatan produk berasaskan beras.Kata kunci: Teknik pengisaran, saiz partikel, profil pempesan, tepung beras, kerosakan kanji

show abstract

A modelling approach to determine the effect of pre-treatment on the grinding ability of dried mangoes for powder production (Mangifera indica var Kent)

Cited by 28 publications

References 16 publications

Measurement of energy requirements for size reduction of palm kernel and groundnut shells for downstream bioenergy generation

Measurement of energy requirements for size reduction of palm kernel and groundnut shells for downstream bioenergy generation

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

Effects of Different Grinding Methods on Morphological, Textural Properties and Pasting Profiles of Mr220 Rice Flour

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