title: Damage in agitated vessels of large visco-elastic particles dispersed in a highly viscous fluid.
abstract: Many food recipes entail several homogenization steps for solid particles in hot or cold viscous liquids, such as pureed fruit and sugar, jam or sauce with mushroom pieces. Unfortunately, these unavoidable processes induce damage to the solid particles. To date, little is known of the extent and nature of the damage caused. Consequently, few clear guidelines are available for monitoring solid particle integrity when mixing solid/liquid suspensions in an agitated tank. In this study, an attempt is made to quantify the impact of various physical parameters including the influence of the rotational speed of the impeller and the processing time on particle attrition, when a suspension of large visco-elastic particles in a highly viscous fluid is mixed under isothermal condition. Pectin gel particles were immerged in a viscous liquid and homogenized for various times and rotational speeds, while the evolution of the particle's morphological parameters was monitored. Then, a set of dimensionless numbers governing the attrition mechanism is established and some empirical process relationships are proposed to correlate these numbers to the morphological characteristics and mass balance ratios. From the conditions observed, it is clear that 2 dimensionless ratios could be responsible for a change in the damaging mechanisms. These 2 ratios are the Froude and impeller rotation numbers. Finally, in the conditions tested, mass balance ratios appear to be mainly sensitive to the impeller rotational number, while the shape ratios are both impacted by the Froude and impeller rotational numbers.
  
  
  CONCLUSIONS
  Damage to solid particles suspended in a stirred vessel reduce the final product quality in industrial cooking processes. Examples of this are fruit in jam or sauces with mushroom pieces. The attrition phenomenon was measured and the influences of the impeller rotational speed and processing time were evaluated quantitatively in function of dimensionless numbers. This study contributes key elements for the monitoring of damage to solids with a view to retaining solid integrity.
authors.affiliation: INRA, UR638 Processus aux Interfaces et Hygiène des Matériaux, F-59651 Villeneuve d'Ascq, France.
authors.forename: Laurent
authors.initials: L
authors.lastname: Bouvier
authors.forename: Anne
authors.initials: A
authors.lastname: Moreau
authors.forename: Alain
authors.initials: A
authors.lastname: Line
authors.forename: Nouria
authors.initials: N
authors.lastname: Fatah
authors.forename: Guillaume
authors.initials: G
authors.lastname: Delaplace
mesh_terms: D019149:Bioreactors; D003296:Cooking / Q000379:methods*; D008962:Models, Theoretical; D010316:Particle Size; D012399:Rotation; D014783:Viscosity