Educ. Reso. for Part. Techn. 032Q-Young
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Copyright © 2003 Gordon Young, Licensed to ERPT

Size Reduction of Particulate Material

by Gordon Young

Note: The tutorial sections are posted as PDF files.

Abstract: This tutorial describes the general methods of size reduction used for a range of types of solid food materials.

On completion the reader should be able to:
-- describe and discuss the principles
      of a range of size reduction methods
-- describe different modes of operation
      of grinding systems
-- discuss the advantages and limitations of these systems
-- perform basic calculations for crushing rolls
      and basic grinding energy
-- assess how changes to a grinding system affect
      potential throughput rate and/or power requirements

Outline

      Part 1
            1. The value of size reduction
            2. Grinding equiment
            3. Product factors influencing equipment selection
            4. Modes of operation of grinding equipment
      Part 2
            5. Energy used in grinding
            6. Size reduction of fibrous material -
                  slicing, dicing, shredding, chopping, and pulping
            7. Exercises
            8. References

Gordon Young is Director of Food Industry Engineering Pty Ltd, based in Brisbane, Australia. The company offers consultancy and training services to the food processing industry, specialising in areas such as thermal processing, drying, and extrusion.

He previously taught in areas related to food engineering at the University of Queensland in Australia, and has continuing involvement in the presentation of undergraduate courses to food technology students. The material presented here was developed as part of of a course on unit operations in the food industry."

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