MODULE

FOOD PROCESS
ENGINEERING
Module Overview
This module will discuss the size alterations of AB materials.
5
Module Objectives / Outcomes:

1. Discuss size adjustment /alterations on AB materials .

WELCOME ON YOUR FIFTH MODULE IN THE SUBJECT FOOD PROCESS ENGINEERING ( ABE 413)

Learning Outcomes: At the end of the lessons the students will be able to:

 Determine sized alterations on AB materials.

 Discuss size reduction and size enlargement.

Time Frame: 2 weeks

Introduction:

In size adjustment, the food is reduced mostly into smaller pieces during processing, as the raw
material may not be at a desired size. This may involve slicing, dicing, cutting, grinding, etc.
However, increasing a product size is also possible. For example, aggregation, agglomeration
(instant coffee), and gelation are examples of size adjustment that result in increase in size. In the
case of liquid foods, size reduction is often achieved by homogenization. During milk
processing, fats are broken into emulsions via homogenization for further separation.
Size Reduction

Size reduction is the operation carried out for reducing the size of bigger particles into smaller
one of the desired shapes and size with the help of external forces.

Comminution is another term used for sized reduction. The raw materials is generally present in
the large size which cannot be used by the industries so, the material needs to be converted into
smaller particles or powder.

Moreover, the main objectives of size reduction in food processing is to improve the handling
characteristics, to mixed solid particles more ultimately.

Benefits of size reduction in food processing

1. Increase in the surface area to the volume ration of the food

2. Increases the rate of drying
3. Increases the rate heating or cooling
4. Facilitating mixing and blending
5. Facilitates heat exchange, chemical and biological reactions

Classification of size reduction

1. Large to medium
2. Medium to small
3. Small to granular
4. Milling to powders or paste of increasing fineness
5. Emulsification and homogenization

Mechanism of Size reduction :

Size reduction involves the following mechanisms:

1. Cutting
2. Compression
3. Impact
4. combination of impact and attrition
Cutting – The material is cut by sharp blade . It is useful for size reduction of fibrous or very
solid ex. Cutter mill

Compression – in this mechanism the size reduction is achieved by crushing the materials by
application of pressure. ex. Roller mill

Impact – impact occurs when the material is kept stationary and is hit by an object moving at the
high speed or when the material is kept moving at high speed against a stationary object .ex.
hammer mill

Attrition – it involves collision between the two -particle having high kinetic energy or a high
velocity particle with a stationary phase .ex. roller mill

Combination of impact and attrition – this type of mechanism involves both effects i.e. impact
and attrition ex. Ball mill

Table 1: presents the mechanism for size reduction

Laws governing size reduction

They are used to predict energy requirement for size reduction.

1. Rittingers ‘s law
2. Kicks law
3. Bonds law

Rittinger’s law

The nergy required in crushing is proportional to the surface crated as a result of particle
fragmentation

Energy and New surface

Where: E = is the energy per unit mass required for the production of a new surface by reduction

K=rittingers constant

X1= average initial feed size

X2= average final feed size

Rittingers law has been found to hold better for fine grinding , where a large increases in surface
results

Kicks law

The energy required to reduce the size particles is proportional to share root of the diameter of
the product particles
 - Kick reckoned that the energy required for a given size reduction was proportional to
the size reduction ratio
- Kicks law has been found to hold more accurately for coarser crushing
- Where most of the energy is used in causing fracture along existing cracks

Bonds law

The total work input required to reduce particle size is proportional to the square root of the
diameter of the produce particles

Where: E = is the energy per unit mass required for the production of a new surface by reduction

K=rittingers constant

X1= average initial feed size

X2= average initial feed size

X1 and X2 are measured in micrometers and E in kWh/ton, K=5Ei

Where ei is the bond work index, defined as the energy requires to reduce a unit mass of material
from an infinite particle size to a size such that 80% passes a 100 micrometer sieve.

Or
Sample Problem
Size Enlargement

The primary step in size enlargement is agglomeration, the formation of a ball or sphere by
clumping particles together. Each type of equipment uses one of five agglomeration methods:
pressure, spray, tumbling, thermal, or mixing. Some equipment involved in size enlargement are
listed in the table of contents below. These sections consists of general information, equipment
design, usage examples, and advantages/disadvantages.

Agglomeration

Agglomeration happens when small particle stick together , forming aggregates which are of
larger size
Objetcives of agglomeration

1. Provision of a defined quantity for dispensing and metering – agricultural chemical

granules or pharmaceutical tablets
2. Elimination of dust handling hazards or losses -briquetting of waste fines
3. Improve product appearance -food
4. Reduced caking and lump formation -fertilizer
5. Improve flow properties
6. Improvement of heat transfer

Agglomeration by Agitation Methods

Will be referred toas granulation, where a particulate feed is introduced to a process vessel an id
agglomerated to form a granulated product

Liquid binder used to form interparticle bonds

Agitation of wet mass to promote liquid binder dispersion and granule growth

Agglomeration by compression methods

Where the mixture of particulate matter is fed to a compression device which promotes
agglomeration due to pressure

Usually dry, sometimes liquid as lubricant

Products : briquette or tablet

Induction ; heat or cooling ;carrier fluids (wet extruded)

Processes:

Continuous : roll presses; briquetting machines ;extrusion

Batch: tableting

Semi-continuous : Ram extrusion

Closure:
Congratulations students for the job well-done. The Module 1 is now completed and if need
assistance regarding the topics presented, please do not hesitate to seek advice.

MODULE ASSESSMENT
Part I
1. What will be the power required to crush 150 ton per hourof limestone if 80% of the
feed passes 50 mm screen and 80% of the product passes 3.125 mm screen? Work
index of limestone -12.74
Ans. 256.4kw
2. A certain crusher accepts a feed material having a volume surface mean diameter of
19 mm and gives product of volume surface mean diameter of 5 mm. The power
required to crush 15 tonnes per hour is 7.5 KW. What will be te power consumption if
the capacity is reduced to 12 tonnes per hour?
Ans. 6 kw
References:
Clark, S. ,Jung, S., & Lamsal,B.,(2014).Food Processing :Principles and Applications .2nd
edition. Joh Wiley &Sons.,Ltd.ISBN 978-0-67114-6.
Singh, P.,& Heldman, D.(2009).Intoduction to Food Engineering .4rth edition .ISBN:
978-0-12-370900-4
Website :
https://slideplayer.com/slide/14801641/
https://www.slideshare.net/sagarsavale1/partical-size-enlargement-techniques