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Bed Stability Control in Pulsed Fluidized-Bed Agglomeration of Instant Riceberry Powder Using an Image-Processing
Wasan Duangkhamchan1,2, Prarin Chupawa2,3, Naoshi Kondo4
1Research Unit of Process Design and Automation, Faculty of Engineering, Mahasarakham University, Maha Sarakham 44150, Thailand.
Foods (Basel, Switzerland)
|June 27, 2024
Summary
Pulsed fluidized-bed agglomeration improved instant riceberry powder properties. Image processing controlled airflow to stabilize fluidization, enhancing process efficiency and product quality.
Area of Science:
- Food Science and Technology
- Chemical Engineering
- Particle Technology
Background:
- Food powder cohesiveness often hinders processing.
- Fluidized-bed agglomeration is a common solution.
- Particle enlargement during agglomeration can cause fluidization instability.
Purpose of the Study:
- Investigate fluid bed expansion dynamics with particle enlargement.
- Control fluidization stability during agglomeration using image processing.
- Optimize pulsed fluidized-bed agglomeration for instant riceberry powder.
Main Methods:
- Instant riceberry powder (IRP) agglomeration using pulsed fluidized-bed technology.
- Varied air pulsation frequencies (1, 2.5, 4 Hz).
- Image processing to monitor bed expansion and control airflow dynamically.
Main Results:
- Agglomerated IRP showed particle enlargement (D10, D50, D90) and narrower distribution (span).
- Improved bulk and reconstitution properties were observed.
- Reduced Carr index (22-27%) and Hausner ratio (1.28-1.38) indicated fair flowability and intermediate cohesiveness.
- Image-based airflow adjustment enhanced hydrodynamic stability.
Conclusions:
- Pulsed fluidized-bed agglomeration effectively improves IRP properties.
- Image processing offers a method to control fluidization stability during agglomeration.
- This approach enhances process efficiency and product quality in food powder manufacturing.
- Potential applications include fluidizing cohesive particles with complex structures.
