Size enlargement and agglomeration processes
Küçük Resim Yok
Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Agglomeration and size enlargement are essential in the food industry, significantly improving material handling, product performance, and process efficiency. This chapter explores the principles, techniques, and machinery involved in agglomeration, focusing on objectives such as enhancing flowability, reducing dust, and improving product quality. Key agglomeration techniques—including pelletizing, briquetting, granulation, prilling, spray drying, and extrusion—are explained, with a focus on their underlying mechanisms, the principles of particle size enlargement, and the factors influencing the process. This chapter also examines the role of binders, exploring how they, along with various additives, contribute to improved properties of the final product. The types of equipment, such as disc pelletizers, drum granulators, and high-shear mixers, are discussed in terms of benefits, limitations, and industry applications. Additionally, advancements in smart control systems, energy-efficient designs, and modular equipment are highlighted, illustrating the latest innovations in agglomeration technology. © 2026 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
Agglomeration, flowability, granulation, mechanical strength, size enlargement
Kaynak
Extrusion and Size Change Processes in the Food Industry: Unit Operations and Processing Equipment in the Food Industry
