Effect of Vibration on the Porosity and Strength of Instant Drink Granules

Abstract

Instant food products are extremely popular, and food industry knows numerous ways and methods of their production. To remain competitive, an instant drink production process should be efficient and flawless. The research objective was to improve the physical profile of granular instant products. The study featured a vibrating drum unit controlled segregated flows. The granulometric composition, porosity, and strength of the obtained granules were tested in a vertical vibration cl assifier. The new design of the drum with an installed classifier was able to grind larger granules. The research revealed the effect of frequency and amplitude on the porosity and strength of the granules. The rotation rate of the belt mixer had a greater effect on the agglomeration process than the amplitude and frequency of the vibrations in the generator. The porosity and strength of the granules depended on the parameters of the classifier. Therefore, the new drum design made it possible to control the operating parameters depending on the required properties of the finished product. The rational parameters were obtained as follows: frequency and amplitude of the vibration generator – 1 mm and 40 Hz, respectively; rotation speed – 7 rpm; drum tilt angle – 3°; amplitude and frequency of the classifier – 2 mm and 100 Hz, respectively. The study revealed the optimal technological parameters for a new instant drink. The new vibration classifier increased the distribution density of the granular composition.

Keywords

• instant drink
• granules
• granulation
• structure formation
• porosity
• strength
• abrasion
• vibro-roller
• classifier