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An investigation of operational parameters of jet cutting method on the size of Ca-alginate beads

机译:喷射切割方法对藻酸钙微珠尺寸的影响

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摘要

A rarely used option for reduction the size of Ca-alginate beads is the jet cutter, a rotating disk coupled to the output of the nozzle, and responsible for cutting the jet in smaller sizes. There are few systematic studies in the literature about this apparatus and its operational effects on the bead size. Therefore, this work aimed to investigate some operational parameters on the size of Ca-alginate beads produced by dripping and jet cutting methods. First, physicochemical properties of different concentrations of sodium alginate solutions were determined, and the viscosity of 0.92Pas, corresponding to 2% (wt/wt), was found to be optimum for bead formation. For the dripping process, the highest flow rate of the alginate solution (49mL/min) caused a limited reduction of bead size to 2mm. This study on drop formation demonstrated that models developed for size prediction cannot be used as a tool for determination of size, due to the possible influences of the viscous forces. The jet cutter, adapted to a continuous jet regime, allowed to reduce from 5.2 mm to less than 1mm in size with the increase of the rotation speed from 200 to 900rpm. However, this increase resulted in higher tangential velocity of the beads, requiring larger collect recipients. This study developed the basis for broadening the application of the jet cutter to different biopolymers and ensures a better performance of this system.
机译:减少Ca-海藻酸盐珠粒尺寸的一种很少使用的选择是喷射切割器,它是一个与喷嘴的出口相连的旋转盘,用于将喷射流切割成较小的尺寸。在文献中很少有关于该装置及其对珠子尺寸的作用的系统研究。因此,这项工作旨在研究通过滴灌和喷射切割方法产生的钙藻酸盐微珠尺寸的一些操作参数。首先,确定了不同浓度的海藻酸钠溶液的理化性质,发现0.92Pas的粘度(对应于2%(wt / wt))对于珠的形成是最佳的。对于滴注过程,藻酸盐溶液的最高流速(49mL / min)导致将珠粒尺寸有限地减小至2mm。这项关于液滴形成的研究表明,由于粘性力的可能影响,无法将用于尺寸预测的模型用作确定尺寸的工具。适应连续喷射方式的喷射切割机,随着转速从200 rpm增加到900 rpm,尺寸从5.2 mm减小到小于1mm。然而,这种增加导致珠子的切线速度更高,需要更大的收集物接收者。这项研究为扩大喷射切割机在不同生物聚合物中的应用奠定了基础,并确保了该系统的更好性能。

著录项

  • 来源
    《Journal of food process engineering》 |2017年第6期|e12591.1-e12591.8|共8页
  • 作者单位

    Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP, Brazil;

    Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP, Brazil;

    Univ Estadual Campinas, UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP, Brazil;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-17 23:23:19

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