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Mixing of Bidisperse Cohesive Granular Materials in Food Processes

Ahmed Jarray 1, Mehdi Habibi 2, Bert J. Scheper 1, Hao Shi 1, and Stefan Luding 1
1. Multi Scale Mechanics (MSM), University of Twente, NL-7500 AE Enschede, The Netherlands
2. Full Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands
Abstract—Particulate mixing is one of the most common unit operations in food processes. Yet, mixing phenomena are still not fully understood. In this study, we investigate experimentally the ability of cohesion to enhance mixing in dry cohesive particulate systems. Extensive chemical silanization is used to produce cohesive dry glass particles and the cohesive force is measured using an in-house setup. The effect of the cohesive force on the flow and mixing is then explored using a rotating drum. We found that high cohesive forces clump small particles together, and hence reduce the segregation and improve mixing. These results have important implications for food industrial processes (e.g., flowability control, engineered mixing and blending of multicomponent particulate systems).

Index Terms—food processes, granular materials, mixing, cohesion, rotating drum, segregation

Cite: Ahmed Jarray, Mehdi Habibi, Bert J. Scheper, Hao Shi, and Stefan Luding, "Mixing of Bidisperse Cohesive Granular Materials in Food Processes," International Journal of Food Engineering, Vol. 5, No. 3, pp. 195-199, September 2019. doi: 10.18178/ijfe.5.3.195-199
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