Mathematical modeling of grinding kinetics of food particulates

Sridhar, B. S. and Sommer, K. (2015) Mathematical modeling of grinding kinetics of food particulates. food and bioproducts processing, 94. pp. 392-397.

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Abstract

A mathematical model for the size reduction process of food particulates was developed based on the distribution of number of fractures occurring in a particle. It was found that the selection and distribution functions are related through a single parameter �, expected number of fractures per unit original size. The model was validated using experimental results of comminuted spice black pepper (Piper nigrum) as a model material. The generalized expression presented is applicable to any feed size distribution, rate of breakage and non-ideal classification and can be used to design and simulate grinding operations.

Item Type:	Article
Uncontrolled Keywords:	Modeling; Grinding kinetics; Food particulates; Black pepper
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	11 Mar 2025 06:33
Last Modified:	11 Mar 2025 06:33
URI:	http://ir.cftri.res.in/id/eprint/19260

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