Mathematical modeling of grinding kinetics of food particulates

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.