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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
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)
3
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
4
DSM Food Specialties
6IntergratedIntergrated Spray Dryer (Niro) (LA)Spray Dryer (Niro) (LA)
DSM Food Specialties
7MechanismMechanism
5
DSM Food Specialties
8MSDMSD--materialmaterial
--- = 200 µm
DSM Food Specialties
9NIRONIRO IntegratedIntegrated SpraySpray DryerDryer
6
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.
7
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.
8
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)
9
DSM Food Specialties
16
DSM Food Specialties
17
10
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)
11
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)
12
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)
13
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
14
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
15
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
Slide 30
CFWS2 last year we had different outputs.Constantijn Sanders, 6/11/2007
16
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
17
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
18
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)
19
DSM Food Specialties
36Fluid bed spray coating/layeringFluid bed spray coating/layering
DSM Food Specialties
37MechanismMechanism FluidFluid bedbed coatingcoating
20
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)
21
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
22
DSM Food Specialties
42WursterWurster typetype fluidisedfluidised bedbed;;SmallSmall PilotPilot
DSM Food Specialties
43WursterWurster typetype fluidisedfluidised bedbed;;LargeLarge pilotpilot
23
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)
24
DSM Food Specialties
46Top Spray Fluid BedTop Spray Fluid Bed
DSM Food Specialties
47Top Spray Fluid Bed coatingTop Spray Fluid Bed coating
25
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)
26
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
27
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
28
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.)
29
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
30
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
31
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
32
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
33
DSM Food Specialties
64AttritionAttrition
DSM Food Specialties
65Attrition in pneumatic transport systemsAttrition in pneumatic transport systems
34
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
35
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
36
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
37
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