Análise das propriedades de fluxo de diferentes tipos de açúcar
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFSCAR |
Texto Completo: | https://repositorio.ufscar.br/handle/ufscar/13422 |
Resumo: | Various processes in food, pharmaceutical and chemical industries have to handle with solid particles at some point during their processes. From the manufacturing process to storage of these materials, interparticle forces may intensify and lead to serious issues as incrustation inside the equipment or blocking a silo output. Therefore, it becomes necessary a better understanding about particle systems flowability, which include a good physical chemistry characterization and morphology associated with flow parameters analysis that will help on the flowability prediction. The purpose of this work was to investigate the flowability of four types of sugars: icing sugar from União® (IS), granulated sugar from Colombo® (GS), very high polarization (VHP) sugar from São Martinho industry (VS) and refined sugar from União® (RS), through classical tests as repose angle and Hausner ratio and dynamic tests in rheometer. For particle characterization, sieving was conducted to obtain size distribution and scanning electron microscopy (SEM) for morphology visualization. GS and VS types presented to be more similar in shape and size, with crystal configuration and higher particle mean diameter. RS and IS, on the other hand, showed greater percentage of fines and irregular shape, where IS was the type with more agglomerates. Cohesive forces were more noticeable in the IS type since this is the sugar with the smallest grain size distribution. As a consequence, this presented a greater resistance to flow, with a Hausner ratio of 1,33 (good flowability is between 1.12-1.18) and the higher angle of repose of 40º. Dynamic shear tests were made in powder rheometer FT4 from Freeman Technology and returned uncertain data for GS and VS, evidencing that this equipment may not be suitable for this kind of material. Compressibility analysis always showed greater values in dynamic condition than static ones and despite of GS and VS similarities, GS and RS were closer in compaction kinetics due the related values of D90. Overall, one may say sugar IS had the worst flowability among the 4 types following by RS wich is the second with a greater number of fines. VS and GS were classified as free flow materials according to classical tests. However, powder rheometer presented some limitations to higher particle size (about 1 mm) materials analysis. On the other hand, as seen in classical tests, IS and RS showed similarity in some tests made using powder rheometer. |
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Santos, Luana Cristina dosFerreira, Maria do Carmohttp://lattes.cnpq.br/7070885875161111Condotta, Rodrigohttp://lattes.cnpq.br/5002028192850503http://lattes.cnpq.br/150764709506334056e018a0-3457-4cd8-82b6-240f11cc88b22020-11-11T10:54:56Z2020-11-11T10:54:56Z2017-02-22SANTOS, Luana Cristina dos. Análise das propriedades de fluxo de diferentes tipos de açúcar. 2017. Dissertação (Mestrado em Engenharia Química) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/13422.https://repositorio.ufscar.br/handle/ufscar/13422Various processes in food, pharmaceutical and chemical industries have to handle with solid particles at some point during their processes. From the manufacturing process to storage of these materials, interparticle forces may intensify and lead to serious issues as incrustation inside the equipment or blocking a silo output. Therefore, it becomes necessary a better understanding about particle systems flowability, which include a good physical chemistry characterization and morphology associated with flow parameters analysis that will help on the flowability prediction. The purpose of this work was to investigate the flowability of four types of sugars: icing sugar from União® (IS), granulated sugar from Colombo® (GS), very high polarization (VHP) sugar from São Martinho industry (VS) and refined sugar from União® (RS), through classical tests as repose angle and Hausner ratio and dynamic tests in rheometer. For particle characterization, sieving was conducted to obtain size distribution and scanning electron microscopy (SEM) for morphology visualization. GS and VS types presented to be more similar in shape and size, with crystal configuration and higher particle mean diameter. RS and IS, on the other hand, showed greater percentage of fines and irregular shape, where IS was the type with more agglomerates. Cohesive forces were more noticeable in the IS type since this is the sugar with the smallest grain size distribution. As a consequence, this presented a greater resistance to flow, with a Hausner ratio of 1,33 (good flowability is between 1.12-1.18) and the higher angle of repose of 40º. Dynamic shear tests were made in powder rheometer FT4 from Freeman Technology and returned uncertain data for GS and VS, evidencing that this equipment may not be suitable for this kind of material. Compressibility analysis always showed greater values in dynamic condition than static ones and despite of GS and VS similarities, GS and RS were closer in compaction kinetics due the related values of D90. Overall, one may say sugar IS had the worst flowability among the 4 types following by RS wich is the second with a greater number of fines. VS and GS were classified as free flow materials according to classical tests. However, powder rheometer presented some limitations to higher particle size (about 1 mm) materials analysis. On the other hand, as seen in classical tests, IS and RS showed similarity in some tests made using powder rheometer.Diversos processos nas indústrias de alimentos, farmacêutica e química utilizam materiais particulados em alguma etapa do processo. Durante o processamento ou armazenagem, forças interparticulares podem se intensificar e gerar graves problemas como obstrução em equipamentos ou bloqueio na saída de silos. É necessário um melhor entendimento sobre a fluidez dos sólidos particulados, através de caracterização físico-química e morfológica, associadas à análise de parâmetros de fluxo desses materiais. O objetivo deste trabalho foi avaliar a propriedades de escoamento de quatro tipos de açúcar: o açúcar de confeiteiro “glaçúcar” da União® (IS), cristal da marca Colombo® (GS), tipo exportação ou ‘very high polarization’ - VHP, da usina São Martinho® (VS) e o refinado da União® (RS). A fluidez foi avaliada por testes clássicos (ângulos de repouso e índices de Hausner) e dinâmicos, em reômetro de sólidos. Para a caracterização, realizaram-se análises de peneiramento e microscopia eletrônica para morfologia. Os tipos GS e VS foram similares morfologicamente, com arestas bem definidas e elevada granulometria dos cristais. Já RS e IS apresentaram maior quantidade de finos e formato irregular, com aglomerados mais evidentes em IS. Forças coesivas foram mais pronunciadas no açúcar IS, devido sua baixa granulometria. Este apresentou maior resistência ao escoamento, com índice de Hausner de 1,33 (boa fluidez está entre 1.12-1.18) e ângulo de repouso estático de 40°, maior entre os açúcares testados. Testes dinâmicos de cisalhamento no reômetro de pós FT-4 da Freeman™ mostraram que este equipamento foi adequado para caracterizar a fluidez dos açúcares RS e IS, mas os resultados para os açucares de maior granulometria (GS e VS) não foram consistentes. Já a compressibilidade mostrou-se sempre maior quando aplicadas condições dinâmicas e apesar de maiores semelhanças físicas de GS com VS, as curvas de compressibilidade de GS e RS foram mais similares. No geral, afirma-se que o açúcar IS é o material de pior fluidez e que RS, devido à presença de finos é classificado como o segundo pior entre os materiais. VS e GS são classificados como materiais de fácil escoamento pelos testes clássicos, e independe da tensão de consolidação aplicada. Testes em reômetro de sólidos mostraram que essa técnica é limitada para materiais de granulometria próximas a 1 mm, mas alguns resultados para amostras de menor granulometria (RS e IS) apresentaram similaridade, assim como nos testes clássicos.Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)CNPq: 132159/2015-5porUniversidade Federal de São CarlosCâmpus São CarlosPrograma de Pós-Graduação em Engenharia Química - PPGEQUFSCarAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/info:eu-repo/semantics/openAccessPropriedades de fluxoÂngulo de repousoÍndice de HausnerAçúcarFlow propertiesHausner ratioSugarAngle of reposeENGENHARIAS::ENGENHARIA QUIMICA::OPERACOES INDUSTRIAIS E EQUIPAMENTOS PARA ENGENHARIA QUIMICAENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICAAnálise das propriedades de fluxo de diferentes tipos de açúcarFlow properties analysis of different types of sugarinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis60060051bc7f7e-d938-4dc2-a229-c420d2e6338creponame:Repositório Institucional da UFSCARinstname:Universidade Federal de São Carlos (UFSCAR)instacron:UFSCARORIGINALSANTOSLC_2017(Diss.).pdfSANTOSLC_2017(Diss.).pdfDissertaçãoapplication/pdf3372404https://repositorio.ufscar.br/bitstream/ufscar/13422/1/SANTOSLC_2017%28Diss.%29.pdfad5e71f5e3559f6d4e0518b4eda4f837MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8811https://repositorio.ufscar.br/bitstream/ufscar/13422/5/license_rdfe39d27027a6cc9cb039ad269a5db8e34MD55TEXTSANTOSLC_2017(Diss.).pdf.txtSANTOSLC_2017(Diss.).pdf.txtExtracted texttext/plain193922https://repositorio.ufscar.br/bitstream/ufscar/13422/6/SANTOSLC_2017%28Diss.%29.pdf.txtd3cf0ba184266b604e08c684a717e66fMD56THUMBNAILSANTOSLC_2017(Diss.).pdf.jpgSANTOSLC_2017(Diss.).pdf.jpgIM Thumbnailimage/jpeg6055https://repositorio.ufscar.br/bitstream/ufscar/13422/7/SANTOSLC_2017%28Diss.%29.pdf.jpg11581296bca96f59e2a9e29ed788514dMD57ufscar/134222023-09-18 18:32:03.694oai:repositorio.ufscar.br:ufscar/13422Repositório InstitucionalPUBhttps://repositorio.ufscar.br/oai/requestopendoar:43222023-09-18T18:32:03Repositório Institucional da UFSCAR - Universidade Federal de São Carlos (UFSCAR)false |
dc.title.por.fl_str_mv |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
dc.title.alternative.eng.fl_str_mv |
Flow properties analysis of different types of sugar |
title |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
spellingShingle |
Análise das propriedades de fluxo de diferentes tipos de açúcar Santos, Luana Cristina dos Propriedades de fluxo Ângulo de repouso Índice de Hausner Açúcar Flow properties Hausner ratio Sugar Angle of repose ENGENHARIAS::ENGENHARIA QUIMICA::OPERACOES INDUSTRIAIS E EQUIPAMENTOS PARA ENGENHARIA QUIMICA ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA |
title_short |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
title_full |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
title_fullStr |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
title_full_unstemmed |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
title_sort |
Análise das propriedades de fluxo de diferentes tipos de açúcar |
author |
Santos, Luana Cristina dos |
author_facet |
Santos, Luana Cristina dos |
author_role |
author |
dc.contributor.authorlattes.por.fl_str_mv |
http://lattes.cnpq.br/1507647095063340 |
dc.contributor.author.fl_str_mv |
Santos, Luana Cristina dos |
dc.contributor.advisor1.fl_str_mv |
Ferreira, Maria do Carmo |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7070885875161111 |
dc.contributor.advisor-co1.fl_str_mv |
Condotta, Rodrigo |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/5002028192850503 |
dc.contributor.authorID.fl_str_mv |
56e018a0-3457-4cd8-82b6-240f11cc88b2 |
contributor_str_mv |
Ferreira, Maria do Carmo Condotta, Rodrigo |
dc.subject.por.fl_str_mv |
Propriedades de fluxo Ângulo de repouso Índice de Hausner Açúcar |
topic |
Propriedades de fluxo Ângulo de repouso Índice de Hausner Açúcar Flow properties Hausner ratio Sugar Angle of repose ENGENHARIAS::ENGENHARIA QUIMICA::OPERACOES INDUSTRIAIS E EQUIPAMENTOS PARA ENGENHARIA QUIMICA ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA |
dc.subject.eng.fl_str_mv |
Flow properties Hausner ratio Sugar Angle of repose |
dc.subject.cnpq.fl_str_mv |
ENGENHARIAS::ENGENHARIA QUIMICA::OPERACOES INDUSTRIAIS E EQUIPAMENTOS PARA ENGENHARIA QUIMICA ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA |
description |
Various processes in food, pharmaceutical and chemical industries have to handle with solid particles at some point during their processes. From the manufacturing process to storage of these materials, interparticle forces may intensify and lead to serious issues as incrustation inside the equipment or blocking a silo output. Therefore, it becomes necessary a better understanding about particle systems flowability, which include a good physical chemistry characterization and morphology associated with flow parameters analysis that will help on the flowability prediction. The purpose of this work was to investigate the flowability of four types of sugars: icing sugar from União® (IS), granulated sugar from Colombo® (GS), very high polarization (VHP) sugar from São Martinho industry (VS) and refined sugar from União® (RS), through classical tests as repose angle and Hausner ratio and dynamic tests in rheometer. For particle characterization, sieving was conducted to obtain size distribution and scanning electron microscopy (SEM) for morphology visualization. GS and VS types presented to be more similar in shape and size, with crystal configuration and higher particle mean diameter. RS and IS, on the other hand, showed greater percentage of fines and irregular shape, where IS was the type with more agglomerates. Cohesive forces were more noticeable in the IS type since this is the sugar with the smallest grain size distribution. As a consequence, this presented a greater resistance to flow, with a Hausner ratio of 1,33 (good flowability is between 1.12-1.18) and the higher angle of repose of 40º. Dynamic shear tests were made in powder rheometer FT4 from Freeman Technology and returned uncertain data for GS and VS, evidencing that this equipment may not be suitable for this kind of material. Compressibility analysis always showed greater values in dynamic condition than static ones and despite of GS and VS similarities, GS and RS were closer in compaction kinetics due the related values of D90. Overall, one may say sugar IS had the worst flowability among the 4 types following by RS wich is the second with a greater number of fines. VS and GS were classified as free flow materials according to classical tests. However, powder rheometer presented some limitations to higher particle size (about 1 mm) materials analysis. On the other hand, as seen in classical tests, IS and RS showed similarity in some tests made using powder rheometer. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017-02-22 |
dc.date.accessioned.fl_str_mv |
2020-11-11T10:54:56Z |
dc.date.available.fl_str_mv |
2020-11-11T10:54:56Z |
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dc.identifier.citation.fl_str_mv |
SANTOS, Luana Cristina dos. Análise das propriedades de fluxo de diferentes tipos de açúcar. 2017. Dissertação (Mestrado em Engenharia Química) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/13422. |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufscar.br/handle/ufscar/13422 |
identifier_str_mv |
SANTOS, Luana Cristina dos. Análise das propriedades de fluxo de diferentes tipos de açúcar. 2017. Dissertação (Mestrado em Engenharia Química) – Universidade Federal de São Carlos, São Carlos, 2017. Disponível em: https://repositorio.ufscar.br/handle/ufscar/13422. |
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Universidade Federal de São Carlos Câmpus São Carlos |
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UFSCar |
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Universidade Federal de São Carlos Câmpus São Carlos |
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