FLEISCHWIRTSCHAFT international 4/2017

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Fleischwirtschaft international 4_2017
43
Powder Technology
Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017
Fig. 7: Dust numbers of the analyzed samples
The samples were measured three times by afully automatic
DustView II measurement device (Fig. 6). Forthe test an amount of 30 g
of each product was dropped offinasample funnel automatically.The
measurement begins immediately after the valve opens. An attenuation
of alaser beam is measured after the sample dispersed in the funnel
(extinction measurement). This attenuation is observed during measurement
and is classifi
ed as adust value between 0and 100. Avalue of 0
means no attenuation of the laser beam due to dust development, i.e.
there are only minor dust fractions in the reservoir.Avalue of 100means
complete attenuation of the laser beam due to dust development.
The dust values change over time and indicate the attenuation of the
laser beam in relation to the 0value. The 0value is automatically determined
without dust prior to each measurement (calibration).
The determination of the dust number is areference value for dust
behavior and is estimated after following formula:
Dust number (STZ)= Max. value +30s value
In Figure 7asummary of all dust numbers and samples is shown.
Pure cinnamon had the biggest dust number and the samples with
both bamboo fi
ber based compositions showed lower ones. In comparison
of the samples with the same fi
ber content, the samples with “Sanacel
bamboo 40HOC” had lower dust numbers, than that one with “Sanacel
bamboo 90HOC”. With an increase in fiber content in the cinnamon, the
dustiness is reduced.
Trial evaluation: dust reduction
The dust formation of cinnamon is, because of the fine particle size,
extremely high, even higher than that one of cement or wheat fl
our.With
adding fi
bers food producers can reduce the dust formation radically.
The reduction of the dust number depends on the concentration of
fiber.Ifthe concentration of fi
ber is increased on up to 5% it is possible
to reduce the dust number more than 50%. The oil coated fi
bers
bind the fine particles physically and hinder hence the turbulences.
This binding has some signifi
cant effects. One is areduction of the
max. value, that correlates with the dust formation. The other one is,
that the sedimentation of the particles occurs much faster.The reason
for that is the higher weight of the bonded particles. The bigger surface
of the shorter fi
ber supports this effect.
Conclusion: dust reduction
With the Sanacel HOC series CFF developed asolutionfor strong dusty
and unhandy or diffif cult to use food ingredients powders. The main
benefi
tofthe fi
bre composition in powders is of course the reduction of
dust formation. This effect leads to an improvement of processing conditions,
increase in quality and last but not least saves money and maximizes
the profi
t. Located in Germany and founded in 1977 the company
distributes dietary fibers from Gehren into more than 70 countries around
the world. As sreliable producer of food ingredients the company offers
high quality technical support, customized fiber solutions and an innovative
growing portfolio. The company’s experts are able to give the appropriate
recommendation for each specifi
capplications and are happy to get
contacted.
Author’s address
Tamina Geiger
has been working at CFF since 2014,after finishing the Masters degree in Food
Technology at the Technical University of Munich. She is working as international
product manager for the business unit food, responsible for the new products as
well as for the application developments.
Tamina Geiger (tamina.geiger@cff.de), Food Technologist –Product manager food international,
CFF GmbH &Co. KG, Arnstädter Straße 2, 98708 Gehren, Germany