Quantitative characterization of the particle size distributions of instant coffee during mechanical attrition
The bimodal particle size distribution of agglomerated and freeze dried coffees during mechanical attrition by tapping is presented by a mathematical model based on a normalized size and a modified beta distribution function. Its five dimensionless parameters are the modes of the fine and coarse fractions, their two corresponding variances and the fines weight fraction. The magnitude of these parameters and their progressive change enabled quantitative assessment of the role of shattering and surface erosion in this size reduction process and comparison between the attrition patterns of different kinds of particulates
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
May-
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| Subjects: | CAFE SOLUBLE, MOLIENDA, TAMAÑO DE LA PARTICULA, MODELOS, SIMULACION, |
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