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Patterns of Size Distribution Changes During the Attrition of Instant Coffees
Author(s) -
MALAVELOPEZ J.,
PELEG M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13913.x
Subject(s) - breakage , instant , attrition , drop (telecommunication) , particle size , particle size distribution , particle (ecology) , materials science , mechanics , mineralogy , composite material , chemistry , physics , biology , engineering , mechanical engineering , dentistry , food science , ecology , medicine
Instant agglomerated and freeze‐dried coffee particles of uniform size were subjected to mechanical attrition through horizontal and vertical vibration, and drop tests. The particle size distributions that resulted and their change with the time in vibration or number of drops were recorded. The results are interpreted in light of the relative roles of two breakage mechanisms, namely fines generation through surface erosion, and particle shattering that produces remnants of a much larger size.