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1 DSM Food Specialties Powders Powders and and granulates granulates How do we make them... Gabrie Meesters Instant products Coated products Control and models Attrition DSM Food Specialties 1

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Page 1: Powdersand granulates - Universiteit Twente · PDF filePowdersand granulates How do we make them... Gabrie Meesters Instant products Coated products Control and models Attrition

1

DSM Food Specialties

PowdersPowders andand granulatesgranulates

How do we make them...

Gabrie Meesters

Instant products

Coated products

Control and models

Attrition

DSM Food Specialties

1

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2

DSM Food Specialties

2LiquidLiquid toto PowderPowder LiquidLiquid toto AgglomerateAgglomerate PowderPowder toto AgglomerateAgglomerate

(LP) (LA)(LP) (LA) (PA)(PA)

• Spray drying

• Low sheargranulation

• Pan and drumgranulation

• Low-medium sheargranulation

• High Sheargranulation

• Fluid bedgranulation

• Extrusion• Pelletising• Briquetting• Tabletting• (Sintering)

•Multi stage drying•Filtermat•Fluid bedagglomeration

•AGT•Procell•Cont. fluid bed aggl.

•Fluid bed coating

•Pan coating

•Drum coating

•(Prilling)

DSM Food Specialties

3LiquidLiquid toto PowderPowder LiquidLiquid toto AgglomerateAgglomerate PowderPowder toto AgglomerateAgglomerate

(LP) (LA)(LP) (LA) (PA)(PA)

• Spray drying

• Low sheargranulation

• Pan and drumgranulation

• Low-medium sheargranulation

• High Sheargranulation

• Fluid bedgranulation

• Extrusion• Pelletising• Briquetting• Tabletting• (Sintering)

•Multi stage drying•Filtermat•Fluid bedagglomeration

•AGT•Procell•Cont. fluid bed aggl.

•Fluid bed coating

•Pan coating

•Drum coating

•(Prilling)

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DSM Food Specialties

4Aim of making agglomeratesAim of making agglomerates

• Changing particle size distribution• Changing flow behaviour• Instant products• reducing lumping• de-dusting• decrease segregation• changing porosity and density• Increase wettability and disperability• etc

DSM Food Specialties

5Advanced Spray Drying (LA)Advanced Spray Drying (LA)

• Multi stage drying (50-1000 µm)• spray drying with fines return• integrated spray dryers• spray dryers agglomerators

• Filtermat (100-2000 µm)• specially for sticky powders and high fat products

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DSM Food Specialties

6IntergratedIntergrated Spray Dryer (Niro) (LA)Spray Dryer (Niro) (LA)

DSM Food Specialties

7MechanismMechanism

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DSM Food Specialties

8MSDMSD--materialmaterial

--- = 200 µm

DSM Food Specialties

9NIRONIRO IntegratedIntegrated SpraySpray DryerDryer

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DSM Food Specialties

10spray drying sectionspray drying section

DSM Food Specialties

11What happens inside the dryer at production.What happens inside the dryer at production.

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DSM Food Specialties

12

0102030405060708090

100110120130140150160170180

0,00 5,00 10,00 15,00 20,00 25,00 30,00 35,00 40,00

Relative Humidity (%)

Tem

pera

ture

(°C

)

Stickiness relation between T, RH and product.Stickiness relation between T, RH and product.

DSCP

10

Sticky

Powder

StickinessYE type 1

YE type 2

DSM Food Specialties

13

)Stickiness

010203040

5060708090

100110120130

140150160170180

0 0,01 0,02 0,03 0,04 0,05

watergehalte per kg droge lucht

Tem

pera

tuur

(°C

)

At what temperature do we have a powder.At what temperature do we have a powder.

STICKINESS

Sticky

Powder

YE type 1

YE type 2

Result:Result:Air conditions outsideAir conditions outsidethe curve gives a pollutedthe curve gives a pollutedinstallation and thereforeinstallation and thereforeproduct losses.product losses.

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DSM Food Specialties

14

Stickiness

010203040

5060708090

100110120130

140150160170180

0 0,01 0,02 0,03 0,04 0,05

watergehalte per kg droge lucht

Tem

pera

tuur

(°C

)

Combining with drying conditions.Combining with drying conditions.

Stickiness (gr H2O vs T)

YE type 1

Free-flowingpowder

YE type 2Sticks

Heat up airDry liquid

Product

YE type 1

YE type 2

DSM Food Specialties

15

Stickiness

010203040

5060708090

100110120130

140150160170180

0 0,01 0,02 0,03 0,04 0,05

watergehalte per kg droge lucht

Tem

pera

tuur

(°C

)

Definition dry ability.Definition dry ability.

Dryability

YE type 2: 14 g H2O/kg airYE type 1: 34 g H2O/kg air

Stickiness (gr H2O vs T)

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DSM Food Specialties

16

DSM Food Specialties

17

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DSM Food Specialties

18LiquidLiquid toto PowderPowder LiquidLiquid toto AgglomerateAgglomerate PowderPowder toto AgglomerateAgglomerate

(LP) (LA)(LP) (LA) (PA)(PA)

• Spray drying• Low shear granulation• Pan and drum granulation• Low-medium shear granulation• High Shear granulation• Fluid bed granulation• Extrusion• Pelletising• Briquetting• Tabletting• (Sintering)

•Multi stage drying•Filtermat•Fluid bedagglomeration

•AGT•Procell•Cont. fluid bed aggl.

•Fluid bed coating

•Pan coating

•Drum coating

•(Prilling)

DSM Food Specialties

19FiltermatFiltermat (Niro) (LA)(Niro) (LA)

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DSM Food Specialties

20FiltermatFiltermat (Niro)(Niro)

DSM Food Specialties

21LiquidLiquid toto PowderPowder LiquidLiquid toto AgglomerateAgglomerate PowderPowder toto AgglomerateAgglomerate

(LP) (LA)(LP) (LA) (PA)(PA)

• Spray drying• Low shear granulation• Pan and drum

granulation• Low-medium shear

granulation• High Shear granulation• Fluid bed granulation• Extrusion• Pelletising• Briquetting• Tabletting• (Sintering)

•Multi stage drying•Filtermat•Fluid bed agglomeration

•AGT•Procell•Cont. fluid bed aggl.

•Fluid bed coating

•Pan coating

•Drum coating

•(Prilling)

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DSM Food Specialties

22Low / medium shear granulationLow / medium shear granulation FlexomixFlexomix(Hosokawa) (PA)(Hosokawa) (PA)

ContinuousContinuousWetWet

AgglomerationAgglomerationfor instantizingfor instantizing

Endproduct particles 0.2 - 1.2 mmExcellent free flowingInstant products> 300 kg/h

Instant mixing “The Schugi Principle”

DSM Food Specialties

23FlexomixFlexomix (Hosokawa) (PA)(Hosokawa) (PA)

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DSM Food Specialties

24Instant CocoaInstant Cocoa

Typical formulation

sugarcocoa powdermilkpowderflavourings

thickenersemulsifiervitamins

for usein H2O

39%28%31%

2%

for usein milk

78%19%0%

3%

DSM Food Specialties

25Granulation

Binder Liquid

Granulator Fluid bed dryer

Feed

Fluidisingmedium

Screens

Product

Oversize

Undersize

Crusher

?Recycle

Particle size analysis

Solid flow measurement

Solid/fluid flow

Informationflow

Measurement

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DSM Food Specialties

26The plantThe plant

DSM Food Specialties

27

• 1.80m drum, 3 sections, slight angle with horizontal• 2 spray nozzles in first section• Residence time 10 min• Hans Wildeboer

Movie

The Pilot Plant at the U. of QueenslandThe Pilot Plant at the U. of Queensland

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DSM Food Specialties

28

ExperimentalDesign

2212Liquid/Solid

450250Rpm

204HPC/Water

305Starch/Lactose

Upperlimit(%)

Lowerlimit(%)

VO

VOS Camera

High Shear Mixer

Image Analysis

Model

RateConstant

Batch Plant ModelBatch Plant Model

DSM Food Specialties

29

0 100 200 300 400 500 600

-0.1

0

0.1

y1: d50 mean size

ISE: 1.47

0 100 200 300 400 500 600

-0.1

0

0.1

y2: (d84/d16)0.5 distribution width

ISE: 11.7

u : aggregation rate

0 100 200 300 400 500 600

-0.1

0

0.1

y1: d50 mean size

ISE: 1.29

0 100 200 300 400 500 600

-0.1

0

0.1

y2: (d84/d16)0.5 distribution width

ISE: 1.81

u : aggregation rate

MPC PID

Open loop

• Two setpoint changes at 300 and 480 seconds• Pulse change in feed flow rate at 150 seconds• Noise in the granulation process: aggregation rate (=u1) 480

300

0

time

0.04-0.05

0.040.065

00

y2y1

Integral Square Error (ISE)

Dis

turb

ance

pul

se

Disturbance pulse

Closed loopSetpoint

Setpoint changes

MPC and PID ResultsMPC and PID Results

11.71.8y21.51.3y1PIDMPC

CFWS2

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Slide 30

CFWS2 last year we had different outputs.Constantijn Sanders, 6/11/2007

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DSM Food Specialties

30MMuullttii--ddiimmeennssiioonnaall ppooppuullaattiioonn bbaallaanncceess

),,,(),,,(),,,( tDtBt

tnalsals

als

s l av v v

alsals dvdvdvtzvyvxvntzyxnB0 0 0

),,,(),,,(21

• Model for agglomeration only:

DSM Food Specialties

31ContinuousContinuous granulationgranulation

• Importance of properly functioning equipment(hopper):

0

2000

4000

6000

8000

10000

0 10 20 30 40 50 60 70

Time (min)

Mas

s m

ean

diam

eter

(µm

)

0%

2%

4%

6%

8%

10%

12%

Moi

stur

e co

nten

t

<d>Moisture content:

Drop insolids flow

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DSM Food Specialties

32ContinuousContinuous granulationgranulation

6.0

8.0

10.0

12.0

14.0

16.0

18.0

0 20 40 60 80 100 120

Time (min)

l/s (%

)

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

d(4,

3) (m

m)

l/s (%)

d(4,3) (mm)

DSM Food Specialties

33ContinuousContinuous granulationgranulation; model; model basedbased controlcontrol

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DSM Food Specialties

34ContinuousContinuous granulationgranulation; model; model basedbased controlcontrol

DSM Food Specialties

35LiquidLiquid toto PowderPowder LiquidLiquid toto AgglomerateAgglomerate PowderPowder toto AgglomerateAgglomerate

(LP) (LA)(LP) (LA) (PA)(PA)

• Spray drying • Low sheargranulation

• Pan and drumgranulation

• Low-medium sheargranulation

• High Sheargranulation

• Fluid bedgranulation

• Extrusion• Pelletising• Briquetting• Tabletting• (Sintering)

•Multi stage drying•Filtermat•Fluid bedagglomeration

•AGT•Procell•Cont. fluid bed aggl.

•Fluid bed coating

•Pan coating

•Drum coating

•(Prilling)

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DSM Food Specialties

36Fluid bed spray coating/layeringFluid bed spray coating/layering

DSM Food Specialties

37MechanismMechanism FluidFluid bedbed coatingcoating

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DSM Food Specialties

38Spray coating (liquid on granules)Spray coating (liquid on granules)

• Fluidised bed coating

DSM Food Specialties

39Fluid bed spray coating/layering (LA)Fluid bed spray coating/layering (LA)

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DSM Food Specialties

40Fluid bed spray coating/layering (LA)Fluid bed spray coating/layering (LA)

DSM Food Specialties

41WursterWurster typetype fluidisedfluidised bedbed;;BottomBottom SpraySpray

Controlled release

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DSM Food Specialties

42WursterWurster typetype fluidisedfluidised bedbed;;SmallSmall PilotPilot

DSM Food Specialties

43WursterWurster typetype fluidisedfluidised bedbed;;LargeLarge pilotpilot

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DSM Food Specialties

44WWüürsterrster fluid bed: Production Scalefluid bed: Production Scale

DSM Food Specialties

45Top Spray Fluid Bed: Production ScaleTop Spray Fluid Bed: Production Scale

(LA)

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DSM Food Specialties

46Top Spray Fluid BedTop Spray Fluid Bed

DSM Food Specialties

47Top Spray Fluid Bed coatingTop Spray Fluid Bed coating

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DSM Food Specialties

48EnzoguardEnzoguard

• Solid core ……20-50%

• PVA-layer ……. ~1%

• Enzyme layer + PVA 0.1-10%• (NH4)2SO4 layer 10-30%

• Polymer + pigment ..1-10%

• Neodol coating …0.1-2%

DSM Food Specialties

49FluidFluid bedbed coatercoater;; sideside spray,spray, rotorrotor--bottombottom

(LA)

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DSM Food Specialties

50FluidFluid bedbed coatercoater;; sideside spray,spray, rotorrotor--bottombottom

DSM Food Specialties

51Encapsulation PrincipleEncapsulation PrincipleEncapsulation of Liquids

seed of samematerial

sprayeddropletwith matrixand activeingredient

spraying spreading

solidifiedshell

solidifying final granule

encapsulatedactive ingredient

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DSM Food Specialties

52VerkapselnVerkapseln PelletPellet -- REMREMEncapsulation of Liquids: Pellet

200µm

protection for oxidation

improving the storage stability

dust-free, round pellets

optical appearance

5 µm

DSM Food Specialties

53F.b. rotorF.b. rotor coatercoater;; powderpowder coatingcoating

• Not only liquids may be applied also mixtures of liquids andpowders can be added

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DSM Food Specialties

54

14 October 2010 54

Attrition of particles

DSM Food Specialties

55Why do we need aWhy do we need a ‘‘ goodgood’’ coatingcoating

• Particle need to resist forced acting on them (during,production, transport, handling, dosing and in application)

Damage leads to:

1) changes in physical properties.(difficulties in subsequent handling particle size distribution,surface area, flowability, bulk density, stability of product,performance in application)

2) Generation of fine particles.(Dust explosions, health of employees, emissions to theenvironment, loss of valuable material, etc.)

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DSM Food Specialties

56Particle propertiesParticle properties

Data not available in handbooks!!

You have to measure it

Depend not only on chemical composition, but alsomorphology.

Each particle behaves differently

DSM Food Specialties

57What can we do?What can we do?

• Look at the surface of particles• Measure the damage• Try to correlate coating properties to behaviour in

application• Change processing conditions

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DSM Food Specialties

58What do we need?What do we need?

• Tools to quantify particle behaviour under different stresses• Measuring tools• To be able to predict particle behaviour from its properties

of the different component

DSM Food Specialties

59ExamplesExamples

• Damage measurements• Coating uniformity• Correlation of physical properties of coatings to its

performance

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DSM Food Specialties

60ExamplesExamples

• Damage measurements• Coating uniformity• Correlation of physical properties of coatings to its

performance

DSM Food Specialties

61Particle damage testersParticle damage testers

Well defined tests are able to isolate the cause ofdamage

Unfortunately most testers reported in literatureonly simulate conditions in industrial applications

New testers are required

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DSM Food Specialties

62Particle breakage mechanismsParticle breakage mechanisms

DSM Food Specialties

63Repeated Impact tester: attritionRepeated Impact tester: attrition

Typical impactvelocity

1m/s - 5m/s200 granules at desktop scale

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DSM Food Specialties

64AttritionAttrition

DSM Food Specialties

65Attrition in pneumatic transport systemsAttrition in pneumatic transport systems

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DSM Food Specialties

66Attrition in pneumatic transport systemsAttrition in pneumatic transport systems

DSM Food Specialties

67Attrition measurements in RIT for coatedAttrition measurements in RIT for coatedparticlesparticles

HPMC coating Thickness

0

20

40

60

80

100

120

1 2 3 4 5 6 7 8 9

log time [s]

Frac

tion

unda

mag

ed [%

]

25% HPMC50% HPMC75% HPMC100% HPMC

Methyl Cellulose (MC) coating

0

20

40

60

80

100

120

1 2 3 4 5 6 7 8 9

log time [s]

Frac

tion

unda

mag

ed [%

]

100% MC125% MC150% MC175% MC200% MC225% MC

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DSM Food Specialties

68AttritionAttrition: Different: Different coatingcoating polymerspolymers

Coating type

0

20

40

60

80

100

120

0.0 1.0 1.3 1.6 1.9 2.2 2.5 2.8 3.1log time [s]

Frac

tion

unda

mag

ed

MCHPMC/HEC/CPVA

MC

DSM Food Specialties

69AttritionAttrition ofof coatedcoated particlesparticles

Enzyme granule

0

20

40

60

80

100

120

0.0 1.0 1.3 1.6 1.9 2.2 2.5 2.8 3.1

log time [s]

frac

tion

unda

mag

ed [%

]

salt corePVAenzymeAmm. Sulph.PVA 0.75PVA 1.0PVA 1.25

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DSM Food Specialties

70AttritionAttrition; Different; Different corescores

Different cores

0

20

40

60

80

100

120

0 0,5 1 1,5 2 2,5 3 3,5

log time [s]

% m

ass

coated NPSalt granuleAmm. Sulph crystalNa2SO4-crystaluncoated NPMowial coated NPuncoated cellet

DSM Food Specialties

71Schematic of abrasion testerSchematic of abrasion tester

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DSM Food Specialties

72AttritionAttrition vsvs abrasion testingabrasion testing PuroxPurox--SS

DSM Food Specialties

73ReferencesReferences

• W. Pietsch; Size enlargement by agglomeration, JohnWiley&sons, 1991

• K.C. Kadam, Granulation of Bioproducts, CRC Press, 1990• Hosokawa Micron• Niro A/S• Glatt GmbH Process Technology• Lödige Process Technology