Bed Stability Control in Pulsed Fluidized-Bed Agglomeration of Instant Riceberry Powder Using an Image-Processing Technique

Abstract

The problematic cohesiveness of food powders can commonly be solved using pulsed fluidized-bed agglomeration. However, progressively larger granules may result in unstable fluidization. The aims of this research study were to investigate fluid bed expansion as affected by particle enlargement and to control its stability using an image-processing technique. Instant riceberry powder (IRP) was agglomerated using varied air pulsation frequencies (1, 2.5, and 4 Hz). Bed expansion captured by image processing revealed that expanded bed height decreased with agglomeration time. The results showed an enlargement of agglomerated IRP, expressed in D10, D50, and D90, with narrower distribution presented by span, and an improvement in bulk and reconstitution properties. The reduced Carr index (22–27%) and Hausner ratio (1.28–1.38) presented fair flowability and intermediate cohesiveness, respectively. Additionally, airflow during agglomerate growth was progressively adjusted using the image-processing method to enhance bed hydrodynamic stability, leading to improved process efficiency and product quality. This proposed approach has potential applications in the food powder manufacturing industry, particularly by enhancing the fluidization of cohesive particles with cracks and channels.

Keywords

• instant rice powder
• image processing
• pulsed fluid bed agglomeration
• cohesive powder
• instantaneous property
• bed stability