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Establishment of a repeatable test procedure for measuring adhesion strength of particulates in contact with surfaces

机译:建立可重复的测试程序,以测量与表面接触的微粒的粘附强度

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摘要

The firm adhesion of flavouring particles onto snack surfaces during coating processes is a major concern in the snack production industry. Detachment of flavouring powders from products during handling and production stages can lead to poor appearance and reduced taste of the product as well as substantial financial losses for the industry, in terms of variable flavour performance and extended cleaning down time of fugitive particle build-up on process equipment. Understanding the adhesion strength of applied bulk particulates used for flavouring formulations will help analysts to evaluate the efficiency of coating processes and potentially enable them to assess the adhesion strength of newly formulated flavouring powder prior to commitment to full scale plant trials.ududMeeting this object has required the development of an over-arching review of the adhesion mechanisms as a primary step. Based on this overview to the work of previous researchers, technological gaps and promising techniques have been identified for further research and development. A prototype of a novel adhesion tester called an Impact Adhesion Tester (IAT) has been designed and constructed. The development of the overall tester design is presented, and details of its parts and the resulting tester are discussed.ududThe IAT and its experimental procedure were primarily designed and implemented for use in the snack industry, in particular, for the measurement and evaluation of the key factors affecting the adhesion behaviour of flavour powder onto snack surfaces qualitatively and quantitatively. This measurement can indicate the percent flavour powder loss within production stages (from coating to packing) and in package. ududThe instrument has been evaluated using different materials and substrates subjected to different coating conditions such as rotational speed of the drum, retention time in drum, the amount of surface oil and the amount of powder applied. By plotting the detachment versus impact force, the difference has been obtained between adhesion strength of different flavouring powders (which is a strong function of particle size, particle shape, particle density and surface oil content of the snack). In addition to the above work, ultra-centrifuge method was used as a reference for comparison.ududThe research work conducted using IAT on flavouring powders has proved the importance of particle adhesion strength and that the particle adhesion strength can reflect the changes in particle loss, based on particle characteristics as well as process conditions during snack production. It proved that bench size IAT would be a useful tester to measure adhesion strength of particles. The results obtained from experiments have confirmed that the tester may be able to usefully determine the variations between different powder materials. However the tester needs to be further evaluated by industrialists and researchers before possible use or commercialisation.
机译:在包衣过程中,风味颗粒在小吃表面上的牢固粘附是小吃生产行业的主要关注点。在加工和生产阶段从产品上取下调味粉会导致外观变差,产品味道降低,并因可变的风味性能和延长清洁过程中堆积的逃生颗粒的清除时间而导致行业的重大财务损失。工艺设备。了解用于调味剂配方的散装颗粒的附着力将有助于分析人员评估包衣工艺的效率,并有可能使他们能够在进行大规模工厂试验之前评估新配制的调味粉的附着力。 ud ud目标要求对粘合机理进行全面审查,并将其作为第一步。基于对先前研究人员所做工作的概述,已经确定了技术差距和有前途的技术有待进一步研究和开发。已经设计并制造了一种新型的附着力测试仪的原型,称为冲击附着力测试仪(IAT)。介绍了整体测试仪设计的开发,并讨论了其组成部分和所得测试仪的详细信息。 ud udIAT及其实验程序的设计和实施主要是用于零食行业,尤其​​是用于测量和定性和定量地评估影响风味粉在小吃表面上粘附行为的关键因素。该测量值可以指示出生产阶段(从涂层到包装)和包装内调味粉损失的百分比。 ud ud仪器已使用不同的材料和基材进行了不同的涂覆条件评估,例如滚筒的转速,滚筒中的保留时间,表面油量和所施加的粉末量。通过绘制分离度与冲击力的关系图,可以得出不同调味粉的粘合强度之间的差异(这是小吃的粒径,颗粒形状,颗粒密度和表面含油量的强函数)。除了上述工作外,还使用超速离心法作为比较的参考。 ud ud使用IAT对调味粉进行的研究工作已经证明了颗粒粘附强度的重要性,并且颗粒粘附强度可以反映食品中粉末的变化。基于零食生产过程中的颗粒特性和加工条件的颗粒损失。事实证明,工作台尺寸的IAT是测量颗粒附着强度的有用测试仪。从实验中获得的结果已经证实,该测试仪可能能够有效地确定不同粉末材料之间的差异。但是,在可能使用或商业化之前,需要由工业家和研究人员对测试仪进行进一步评估。

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    Ermis Ertan;

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  • 年度 2011
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