Processing of barley grains in a continuous vibrating conveyor

S. Keppler; S. Bakalis; C.e. Leadley; Peter Fryer

doi:10.1016/j.jfoodeng.2016.04.010

Processing of barley grains in a continuous vibrating conveyor

S. Keppler, S. Bakalis, C.e. Leadley, Peter Fryer

Chemical Engineering

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3 Citations (Scopus)

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Abstract

A novel tubular industrial apparatus for the surface pasteurization of particles has been studied. Particles are conveyed through a helical pipe by vibrations created by off-balance motors. The residence time of barley grains was characterized. The behaviour of the system was a function of motor angle and motor speed. The residence time could vary up to 21% during one experiment of 2 h (20°, 740 rpm). However, ranges of processing conditions were identified that produce stable operation and thus effective pasteurization of product. In some cases, residence time increased by up to 7% of the initial value over consecutive experiments (40°, 710 rpm). Some reasons for this phenomenon have been proposed and tested. The formation of a powder layer inside the pipe has been proven to affect the residence time of barley grains. A simple model for pasteurization of particles has been developed to characterise the impact of variation in residence time on microbial inactivation.

Original language	English
Pages (from-to)	114-123
Journal	Journal of Food Engineering
Volume	187
Early online date	14 Apr 2016
DOIs	https://doi.org/10.1016/j.jfoodeng.2016.04.010
Publication status	Published - 1 Oct 2016

Keywords

Vibrating conveyer
Residence time distributions
Particle flow
Heat transfer

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title = "Processing of barley grains in a continuous vibrating conveyor",

abstract = "A novel tubular industrial apparatus for the surface pasteurization of particles has been studied. Particles are conveyed through a helical pipe by vibrations created by off-balance motors. The residence time of barley grains was characterized. The behaviour of the system was a function of motor angle and motor speed. The residence time could vary up to 21% during one experiment of 2 h (20°, 740 rpm). However, ranges of processing conditions were identified that produce stable operation and thus effective pasteurization of product. In some cases, residence time increased by up to 7% of the initial value over consecutive experiments (40°, 710 rpm). Some reasons for this phenomenon have been proposed and tested. The formation of a powder layer inside the pipe has been proven to affect the residence time of barley grains. A simple model for pasteurization of particles has been developed to characterise the impact of variation in residence time on microbial inactivation.",

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T1 - Processing of barley grains in a continuous vibrating conveyor

AU - Keppler, S.

AU - Bakalis, S.

AU - Leadley, C.e.

AU - Fryer, Peter

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Y1 - 2016/10/1

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AB - A novel tubular industrial apparatus for the surface pasteurization of particles has been studied. Particles are conveyed through a helical pipe by vibrations created by off-balance motors. The residence time of barley grains was characterized. The behaviour of the system was a function of motor angle and motor speed. The residence time could vary up to 21% during one experiment of 2 h (20°, 740 rpm). However, ranges of processing conditions were identified that produce stable operation and thus effective pasteurization of product. In some cases, residence time increased by up to 7% of the initial value over consecutive experiments (40°, 710 rpm). Some reasons for this phenomenon have been proposed and tested. The formation of a powder layer inside the pipe has been proven to affect the residence time of barley grains. A simple model for pasteurization of particles has been developed to characterise the impact of variation in residence time on microbial inactivation.

KW - Vibrating conveyer

KW - Residence time distributions

KW - Particle flow

KW - Heat transfer

U2 - 10.1016/j.jfoodeng.2016.04.010

DO - 10.1016/j.jfoodeng.2016.04.010

M3 - Article

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VL - 187

SP - 114

EP - 123

JO - Journal of Food Engineering

JF - Journal of Food Engineering

ER -

Processing of barley grains in a continuous vibrating conveyor

Abstract

Keywords

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