Industry/University Cooperative Research Activity: Surface Interactions and Segregation of Food Powders

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This study investigates the mechanisms that are involved and development of quantitative criteria in the segregation of food powders. One of the major findings of the investigation so far is the phenomenon o migration of already adhered fines to particles of another powder. This migration depends on a selective surface affinity and can be used to remove dusts from particles and equipment by a dry process. The same phenomenon, however, can also have an adverse effect on the appearrance of powders having absorbed colorants or influence the type of distribution of fines within ordered mixtures in general. Whether there exist distribution coefficients that depend on the particle's chemical species and surface properties has not yet been established nor has the kinetics of such processes been quantified. Attrition experiments have produced a large body of data and quantitative information on the process and its kinetics. It is planned to use this information, as well as data from the literature, for testing the applicability of mathematical models and computer simulation methods.