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

这项研究探讨了食品粉末分离的机理和定量标准的发展。到目前为止，调查的主要发现之一是已经附着的粉末迁移到另一种粉末颗粒中的现象。这种迁移依赖于选择性的表面亲和力，并可用于通过干燥过程从颗粒和设备中去除粉尘。然而，同样的现象也会对吸附了着色剂的粉末的外观产生不利影响，或者通常会影响细粉在有序混合物中的分布类型。是否存在取决于颗粒的化学物种和表面性质的分布系数尚未确定，也没有对这种过程的动力学进行量化。磨损实验已经产生了关于这一过程及其动力学的大量数据和定量信息。计划使用这些信息以及文献中的数据来测试数学模型和计算机模拟方法的适用性。

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.