利用图像处理技术控制速溶越橘粉脉冲流化床造粒过程中的床层稳定性

Foods Pub Date : 2024-06-13 DOI:10.3390/foods13121859
W. Duangkhamchan, Prarin Chupawa, Naoshi Kondo, D. Jaisut
{"title":"利用图像处理技术控制速溶越橘粉脉冲流化床造粒过程中的床层稳定性","authors":"W. Duangkhamchan, Prarin Chupawa, Naoshi Kondo, D. Jaisut","doi":"10.3390/foods13121859","DOIUrl":null,"url":null,"abstract":"The problematic cohesiveness of food powders can commonly be solved using pulsed fluidized-bed agglomeration. However, progressively larger granules may result in unstable fluidization. The aims of this research study were to investigate fluid bed expansion as affected by particle enlargement and to control its stability using an image-processing technique. Instant riceberry powder (IRP) was agglomerated using varied air pulsation frequencies (1, 2.5, and 4 Hz). Bed expansion captured by image processing revealed that expanded bed height decreased with agglomeration time. The results showed an enlargement of agglomerated IRP, expressed in D10, D50, and D90, with narrower distribution presented by span, and an improvement in bulk and reconstitution properties. The reduced Carr index (22–27%) and Hausner ratio (1.28–1.38) presented fair flowability and intermediate cohesiveness, respectively. Additionally, airflow during agglomerate growth was progressively adjusted using the image-processing method to enhance bed hydrodynamic stability, leading to improved process efficiency and product quality. This proposed approach has potential applications in the food powder manufacturing industry, particularly by enhancing the fluidization of cohesive particles with cracks and channels.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Bed Stability Control in Pulsed Fluidized-Bed Agglomeration of Instant Riceberry Powder Using an Image-Processing Technique\",\"authors\":\"W. Duangkhamchan, Prarin Chupawa, Naoshi Kondo, D. Jaisut\",\"doi\":\"10.3390/foods13121859\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The problematic cohesiveness of food powders can commonly be solved using pulsed fluidized-bed agglomeration. However, progressively larger granules may result in unstable fluidization. The aims of this research study were to investigate fluid bed expansion as affected by particle enlargement and to control its stability using an image-processing technique. Instant riceberry powder (IRP) was agglomerated using varied air pulsation frequencies (1, 2.5, and 4 Hz). Bed expansion captured by image processing revealed that expanded bed height decreased with agglomeration time. The results showed an enlargement of agglomerated IRP, expressed in D10, D50, and D90, with narrower distribution presented by span, and an improvement in bulk and reconstitution properties. The reduced Carr index (22–27%) and Hausner ratio (1.28–1.38) presented fair flowability and intermediate cohesiveness, respectively. Additionally, airflow during agglomerate growth was progressively adjusted using the image-processing method to enhance bed hydrodynamic stability, leading to improved process efficiency and product quality. This proposed approach has potential applications in the food powder manufacturing industry, particularly by enhancing the fluidization of cohesive particles with cracks and channels.\",\"PeriodicalId\":502667,\"journal\":{\"name\":\"Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/foods13121859\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods13121859","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

食品粉末的粘性问题通常可以通过脉冲流化床造粒来解决。然而,颗粒逐渐增大可能会导致流化不稳定。这项研究的目的是调查流化床膨胀受颗粒增大的影响,并利用图像处理技术控制其稳定性。使用不同的空气脉动频率(1、2.5 和 4 赫兹)对速溶米果粉(IRP)进行造粒。通过图像处理捕捉到的床层膨胀情况显示,膨胀床层高度随着造粒时间的延长而降低。结果表明,以 D10、D50 和 D90 表示的团聚 IRP 扩大,跨度分布变窄,体积和重组性能得到改善。降低的卡尔指数(22-27%)和豪斯纳比率(1.28-1.38)分别显示出良好的流动性和中等的粘合性。此外,利用图像处理方法逐步调整团聚体生长过程中的气流,以增强床层流体动力稳定性,从而提高工艺效率和产品质量。这种建议的方法在食品粉末制造业中具有潜在的应用价值,特别是通过增强具有裂缝和通道的凝聚颗粒的流化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bed Stability Control in Pulsed Fluidized-Bed Agglomeration of Instant Riceberry Powder Using an Image-Processing Technique
The problematic cohesiveness of food powders can commonly be solved using pulsed fluidized-bed agglomeration. However, progressively larger granules may result in unstable fluidization. The aims of this research study were to investigate fluid bed expansion as affected by particle enlargement and to control its stability using an image-processing technique. Instant riceberry powder (IRP) was agglomerated using varied air pulsation frequencies (1, 2.5, and 4 Hz). Bed expansion captured by image processing revealed that expanded bed height decreased with agglomeration time. The results showed an enlargement of agglomerated IRP, expressed in D10, D50, and D90, with narrower distribution presented by span, and an improvement in bulk and reconstitution properties. The reduced Carr index (22–27%) and Hausner ratio (1.28–1.38) presented fair flowability and intermediate cohesiveness, respectively. Additionally, airflow during agglomerate growth was progressively adjusted using the image-processing method to enhance bed hydrodynamic stability, leading to improved process efficiency and product quality. This proposed approach has potential applications in the food powder manufacturing industry, particularly by enhancing the fluidization of cohesive particles with cracks and channels.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信