PARTICLE TECHNOLOGY FOR THE FOOD AND PHARMACEUTICAL INDUSTRIES

1. PRINCIPLES: Materials in the form of granular solids and powders used in the food and pharmaceutical industries. Properties and characterization of granular solids (shape, size, apparent density, surface area, porosity) (4h). Distributed properties of collections of solid particles and their representation (4h). Types of forces between particles (solid-solid contact) and between particles and fluid; problems of smoothness and wettability of dusts (6h). Static and dynamic analysis of stresses in solids (solid mechanics) (4h).
2. SYSTEMS: Criteria for sizing silos and hoppers; functions and flow factors (6h). Segregation and mixing of solids; evaluation of the quality of a mixture and overview of sampling; types of mixers, their scale-up and choice; (4h). Wet granulation: agglomeration mechanisms and scale-up principles of agitated granulators (4h). Comminution: physical principles and choice of mills and energy evaluation of the process (4h). Crystallization: principles and choice of crystallisers (4h). Mechanical separation operations (screening): selection and sizing of industrial screens (4h).
3. LABORATORY: Detailed description of the activities that will be carried out in the laboratory. Description of laboratory rules for safety. Indications to write a technical report in a clear and concise form (2h).