| The strength of particles and particle agglomerates typically depends on process conditions within a particle-formation or handling process. Conversely, the efficiency and control of a process may depend on the strength of particles within the process. Process examples include crystallization, agglomeration, extrusion/spheronization, compaction, conveying, etc. This session invites papers covering the characterization and modeling of particle strength especially in relation to inferred characterization and structure evolution within a process environment. Investigations of the relationships between in-process stress fields and resultant strength of the product particles or granules are encouraged. All material classes are welcome. |
The Effect of Binder Ratio on Granule Strength, Dissolution and Structure
Ian Gabbott, D. Barrera-Medrano, G.K. Reynolds, M.J. Hounslow and A.D. Salman, Chemical & Process Engineering, University of Sheffield, Mappin Street, Sheffield, United Kingdom |
Effect of Agitation Intensity during the Formation of Whey Protein Aggregates on Breakage Rate under Subsequent Turbulent Flow Transportation
Nixon Zumaeta1, Edmond P. Byrne2 and John J. Fitzpatrick2, (1)Process&Chemical Engineering, National University of Ireland, Department of Process and Chemical Engineering, UCC, Cork, Ireland, (2)Process & Chemical Engineering, National University of Ireland, Department of Process and Chemical Engineering, UCC, Cork, Ireland |
Mechanical Property Measurements of Protein Crystals by Indentation
Stephan Tait, James D. Litster, Edward T. White and Lian X. Liu, Particle and Systems Design Centre, School of Engineering, The University of Queensland, St. Lucia, Brisbane, QLD, 4072, Australia |
Stability of Granules Formed by Solid Bridging
Reinhard Kohlus, Global Technolgy Center, Unilever Germany,, Knorrstr.1, Heilbronn, 74016, Germany |
Structural Relaxation of Powdered Amorphous Food Biomaterials
Bhesh Bhandari, School of Land and Food Sciences, The University of Queensland, Brisbane 4072, Australia and Rich W. Hartel, University of Wisconsin, Department of Food Science, Madison, WI 53706 |
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