Modeling of coal breakage in a double-roll crusher considering the reagglomeration phenomena

Kwon, Jihoe; Cho, Heechan; Mun, Myoungwook; Kim, Kihong

doi:10.1016/j.powtec.2012.08.021

Cited by 18 publications

(4 citation statements)

References 14 publications

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“…In the case of bread, the agglomeration of particles during comminution is critical for the formation of cohesive bolus and must be taken into consideration. Knowledge obtained from the milling studies could serve as a valuable reference (Fadda et al ., ; Kwon et al ., ). Furthermore, more modifications would be necessary for its application to ductile and soft bread as the original model was derived based on brittle food for which crack propagation was the major mode of deformation (Lucas & Luke, ).…”

Section: Oral Processing Of Breadmentioning

confidence: 97%

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Gao

Wang²,

Dong³

et al. 2017

Int J of Food Sci Tech

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Oral processing has become an important area of research in sensory and nutrition studies. Mastication process not only determines the dynamics of flavour release and texture perception but also affects the bioavailability of nutrients. Oral processing of bread is of particular interest because of the need to reduce its glycaemic potential while keeping its desired soft and aerated texture. Bread structure determines its mechanical strength and deformation behaviour which in turn decides people's texture perception and swallowing thresholds. The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread to control bread digestion, starting from the oral phase. The present review summarises the characterisation and formation of bread structure, its interlink with bread mechanical behaviour and destruction during human oral processing. Future research should further elucidate the structure-mechanics-digestion interlink by implementing relevant mechanical analyses and micromechanical modelling.Bread structure and human oral processing J. Gao et al. 859 Bread structure and human oral processing J. Gao et al. 868

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Section: Oral Processing Of Breadmentioning

confidence: 97%

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Gao

Wang²,

Dong³

et al. 2017

Int J of Food Sci Tech

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“…For instance, a mathematical model has been developed to reproduce the performance of the double-roll crusher of a urea granulation circuit and to optimize the gap setting to meet specific requirements of the crushed-particle size distribution (Cotabarren et al 2008). Similarly, a new breakage-agglomeration model for a double-roll crusher has been established to reproduce particle behaviors and to predict the product size distributions of coal breakage products (Kwon et al 2012). The cited studies found that mechanical properties are vital factors in modeling and analysis.…”

Section: Introductionmentioning

confidence: 99%

Physico-mechanical properties of Sapindus mukorossi seed

Bai

Sun

et al. 2022

BioRes

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This work characterized physical and mechanical properties of Sapindus mukorossi seed to explore the mechanical behaviors of the seed during compression in a roll crusher. A new method that combines simulations and calculations with experimental data obtained using a three-dimensional optical measurement system for the measurement of the Poisson ratio and elasticity modulus of the hollow-sphere seed hull was proposed. The modulus of elasticity was derived from a mechanics formulation and verified in a computer simulation based on experimental data. Scanning electron microscopy and energy-dispersive spectrometry were conducted to reveal the mesostructure and components of the seed hull. The results revealed that the average densities of the S. mukorossi seed shell and kernel were respectively 1.49 and 1.07 × 103 kg/m3, the average Poisson’s ratio was 0.185, and Young’s modulus ranged from 1.3 to 0.3 GPa. These values had little dispersion, demonstrating both the consistency of the processing techniques and the stability of the material properties. The given properties of the S. mukorossi can be used as a theoretical basis for the optimized processing of this biomass material. The proposed method provides a new direction in the study of the mechanical properties of biomaterials.

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“…This work is based on the KG model developed by Austin, Luckie [6,7], and Reid [9]. The basic concept of the models has been used in numerous studies to characterize the grinding properties of various materials with various operating variables in ball mills, in terms of the breakage rate and the breakage distribution [24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Investigation of Error Distribution in the Back-Calculation of Breakage Function Model Parameters via Nonlinear Programming

Kwon

Cho

2021

Minerals

Self Cite

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Despite its effectiveness in determining breakage function parameters (BFPs) for quantifying breakage characteristics in mineral grinding processes, the back-calculation method has limitations owing to the uncertainty regarding the distribution of the error function. In this work, using Korean uranium and molybdenum ores, we show that the limitation can be overcome by searching over a wide range of initial values based on the conjugate gradient method. We also visualized the distribution of the sum of squares of the error in the two-dimensional parameter space. The results showed that the error function was strictly convex, and the main problem in the back-calculation of the breakage functions was the flat surface of the objective function rather than the occurrence of local minima. Based on our results, we inferred that the flat surface problem could be significantly mitigated by searching over a wide range of initial values. Back-calculation using a wide range of initial values yields BFPs similar to those obtained from single-sized-feed breakage tests (SSFBTs) up to four-dimensional parameter spaces. Therefore, by searching over a wide range of initial values, the feasibility of the back-calculation approach can be significantly improved with a minimum number of SSFBTs.

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Modeling of coal breakage in a double-roll crusher considering the reagglomeration phenomena

Cited by 18 publications

References 14 publications

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Physico-mechanical properties of Sapindus mukorossi seed

Investigation of Error Distribution in the Back-Calculation of Breakage Function Model Parameters via Nonlinear Programming

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