Coating quality as affected by core particle segregation in fluidized bed processing

被引:8
作者
Atares, L. [1 ]
Depypere, F. [2 ]
Pieters, J. G. [3 ]
Dewettinck, K. [2 ]
机构
[1] Univ Politecn Valencia, Inst Univ Ingn Alimentos Desarrollo, Valencia 46022, Spain
[2] Univ Ghent, Dept Food Safety & Food Qual, Fac Biosci Engn, B-9000 Ghent, Belgium
[3] Univ Ghent, Dept Biosyst Engn, Fac Biosci Engn, B-9000 Ghent, Belgium
关键词
Food powder; Fluidized bed coating; Confocal Laser Scanning Microscopy; Positron Emission Particle Tracking; Coating quality; SCANNING MICROSCOPY CLSM; AGGLOMERATION TENDENCY; VISUALIZATION; QUANTIFICATION; TRACKING; PELLETS;
D O I
10.1016/j.jfoodeng.2012.06.012
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
Fluidized bed coating is an important technique in the food powder industry, where often particles of a wide size distribution are dealt with. In this paper, glass beads of different particle size distribution were coated with sodium caseinate in a top-spray fluid bed unit. Positron Emission Particle Tracking (PEPT) was used to visualize and quantify the particle motion in the fluidized bed. Confocal Laser Scanning Microscopy combined with image analysis were used to investigate the effect of core particle size and its distribution on the thickness and quality of the coating. Particle size significantly affected the thickness and quality of the coating, due to differences in the corresponding fluidization patterns, as corroborated by PEPT observations. As the particle size distribution becomes narrower, segregation is less likely to occur. This results in a thicker coating which is, however, less uniform compared to when cores of a wider particle size distribution are spray coated. (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:415 / 421
页数:7
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