Understanding the Effect of Granulation and Milling Process Parameters on the Quality Attributes of Milled Granules

Milling is an essential unit operation used for particle size reduction in solid oral dosage manufacturing. The breakage of particles in a comil is due to the intense shear applied on the particles between impeller and the screen. Breakage also occurs due to the impact from a rotating impeller. Particles exit the mill based on their size relative to the aperture size of the screen bores. This study was set up to understand the working of the comil better. A new CPP (Critical Process Parameter), in the form of batch loading was identified. It was found that there are two different regimes (quasi static regime and impact regime) in which a comil generally operates, and the effect of the CPP’s (batch loading and impeller speed) on these regimes was studied. Knowledge of the effect of upstream operations on a particular unit operation is of significant importance, especially for pharmaceutical industry. For this reason, the effect of granulation variables such as liquid-to-solid ratio, granulator impeller speed and the amount of binder in the formulation were analyzed. Milled particle size distribution and other critical quality attributes such as bulk density, friability, and porosity were studied. Batch loading and the interaction effect of batch loading with impeller speed are significant parameters that affect the quality attributes of the mill. Predictive regression models were developed for throughput of the mill, milled product bulk density and milled product tapped density (with an R2 of 0.987, 0.953, 0.995 respectively) to enable their use in downstream process modeling.

VIBRATION PNEUMATIC SEPARATION OF MILLED PRODUCT OF RUBBER-FIBRE-WASTE

This work is devoted to the problem of vibration pneumatic separation of milled product of rubber-fibre waste. It is established that worn rubber products are a valuable secondary raw material. We studied the mechanical technology for the processing of rubber products, based on the processes of multistage grinding with an initial removing the bead wire and steel cord. The analysis showed that the most simple and qualitative way of separating of crumb rubber is vibration pneumatic separation. A separation of crushed rubber waste on the vibrating table with the use of air blowing of the textile component will allow separating of dissimilar particles of the initial mixture as efficiently as possible. The operation of the vibro-pneumatic separator is influenced by many factors, including the angle of inclination of the vibrating table, the amplitude of its oscillations, as well as the magnitude of the aerodynamic lifting force of the air flow. We have conducted research to identify the impact of these factors on the efficiency of sieving and purity of the crumb rubber of different fractions at the outlet. The aim of this work is to study the process vibration pneumatic separation of rubber-cord compound and the development of its hardware design. To achieve this aim the following tasks were set and solved: development of a new modernized system; determination of dependencies between the rate of transport of rubber-cord compound, the angle of inclination of the vibrating table and the amplitude-frequency characteristics; obtaining the calculated dependencies allowing to determine the velosity of entrainment of the cord fibers and crumb rubber.Forcitation:Kozlov А.М., Blinichev V.N. Vibration pneumatic separation of milled product of rubber-fibre-waste. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 6. P. 96-102

Substitusi Jantung Pisang Kepok Kuning (Musa paradisiaca) sebagai Sumber Serat Terhadap Karakteristik Organoleptik Dendeng Giling Ikan Gabus (Ophiocephalus striatus) [The Subtitutions of Banana Blossom Yellow Kepok (Musa Paradisiaca) as a Fiber Source for Organoleptic Characteristic of Jerky Milled Snakehead Fish (Ophiocephalus Striatus)]

AbstrakTujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi ikan gabus dan jantung pisang kepok kuning terhadap karakteristik organoleptik dendeng giling ikan gabus, serta mentapkan konsentrasi ikan gabus dan jantung pisang kepok kuning yang optimal pada dendeng giling ikan gabus. Perlakuan pada penelitian ini yaitu konsentrasi ikan gabus : jantung pisang kepok sebagai berikut, 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) dan 100% : 0% (K) dengan suhu pengovenan 45 C selama 8 jam, kemudian dilakukan uji serat kasar dan uji organoleptik (skoring dan hedonik). Penelitian menggunakan RAL Sederhana dengan 5 kali ulangan. Hasil penelitian menunjukkan bahwa konsentrasi ikan gabus dan jantung pisang kepok kuning tidak berpengaruh nyata terhadap organoleptik hedonik dendeng giling ikan gabus, namun berpengaruh nyata terhadap organoleptik skoring. Konsentrasi ikan gabus dan jantung pisang kepok kuning yang optimal yaitu pada perlakuan D dengan konsentrasi ikan gabus : jantung pisang kepok kuning 57,5% : 42,5%, dengan kadar serat 47,804% dan nilai organoleptik skoring warna 3,347 (coklat tua), aroma 3,360 (khas dendeng), rasa manis 3,48 (manis), rasa gurih 3,560 (gurih), tekstur 4,573 (empuk) serta nilai organoleptik hedonik warna 5,187 (agak suka), aroma 4,880 (agak suka), rasa 5,427 (agak suka), tekstur 5,36 (agak suka). AbstractThe aim of this study was to determine the effect of the concentrations of snakehead fish and banana blossom yellow kepok for the organoleptic and chemical characteristic of jerky milled from snakehead fish, to determine optimal snakehead fish and banana blossom yellow kepok concentrations for the jerky milled product. The treatment of the concentrations of snakehead fish and c consist 65% : 35% (A), 62,5% : 37,5% (B), 60% : 40% (C), 57,5% : 42,5% (D), 55% : 45% (E) and control sample 100% : 0%. All of these treatments will be roasted on 8 hours. After that, these samples analyzed with organoleptic ( scoring and hedonic test). This research used by completely randomized design with five repetitions. The results showed that the concentration of snakehead fish and banana blossom yellow kepok had no significant effects on the organoleptic and hedonic jerky milled product but had significant effects on organoleptic scores and chemical characteristics. The optimal concentration of snakehead fish and banana blossom yellow kepok is D treatment with the concentrations of snakehead fish and banana blossom yellow kepok respectively 57,5 % and 42,5 % with crude fiber content 47,804% and organoleptic testing consist color score 3,347 (brown), aroma 3,360 (similar with the real of jerky milled), sweet taste 3,48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded)the treatment of D with concentration of cork: yellow banana heartbeat 57,5%: 42,5%, with organoleptic value of color scoring 3,347 (dark brown), aroma 3,360 (typical of jerky) , sweet taste 3.48 (sweet), savory taste 3,560 (tasty), texture 4,573 (padded). The hedonic analysis showed that color 5,187 (rather like), aroma 4,880 (somewhat like), taste 5,427 (rather like), texture 5,36 (slightly like).

FORMATION OF TiN/TiB2/TiAl NANO-COMPOSITE BY MECHANICAL ALLOYING OF A POWDER MIXTURE OF Ti-Al-BN

In this investigation, TiN / TiB 2/ TiAl nano-composite powder was produced by mechanical alloying technique and subsequent heat treatment. A powder mixture of Ti , BN , and Al with a molar ratio of 4:2:1 was milled for up to 70 h. Microstructures were studied and characterized using X-ray diffraction, scanning electron microscopy and energy-dispersive spectroscopy. The results indicated that TiN and TiB 2-based phases were formed in an amorphous Ti ( Al ) matrix after 30 h of ball milling. With progression of the milling, the amorphous Ti ( Al ) solid solution is partially crystallized and the particle size reduced significantly. Subsequent annealing of the milled product at 600 °C for 0.5 h resulted in the transformation of the unstable amorphous Ti ( Al ) to TiAl crystal structure and formation of TiN / TiB 2/ TiAl nano-composite powder.

MICROSTRUCTURES AND ELECTROCHEMICAL PROPERTIES OF NANO-STRUCTURED Mg2Ni-BASED COMPOUND CONTAINING Nb ADDITIVES

In the present work, high energy ball milling of binary ( Mg 2 Ni ) and ternary powder mixtures ( Mg 1.75 Nb 0.25 Ni and Mg 2 Ni 0.75 Nb 0.25, i.e., substitution of Nb for Mg and Ni , respectively) was carried out. The effects of milling process parameters on the microstructure of binary and ternary milled products were studied. Also, electrochemical properties of the nano-structured electrodes made from the milled products were measured. It was found that Nb substitution for Mg ( Mg 1.75 Nb 0.25 Ni ) has beneficial effect on the formation kinetic of Mg 2 Ni -based nano-crystallites. Electrode made from the 20h milled product using initial composition of Mg 1.75 Nb 0.25 Ni exhibited a high discharge capacity of ~600mAhg-1 and relatively longer discharge life. Such electrode showed a microstructure consisting of an amorphous core surrounded by nano-crystallites.

AN ELECTROCHEMICAL INVESTIGATION OF NANOCRYSTALLINE Mg2Ni0.75Nb0.25 COMPOUND SYNTHESIZED BY MECHANICAL ALLOYING

The effects of mechanical alloying on the microstructure of binary and ternary powder mixtures with stoichiometric compositions of Mg 2 Ni and Mg 2 Ni 0.75 Nb 0.25 were studied, respectively. Also, the electrode properties of the milled products were investigated in 6M KOH solution. X-ray diffraction and scanning electron microscopy of the milled products showed the formation of Mg 2 Ni -based nanocrystallites after 15 and 10h of milling using the initial binary and ternary mixtures, respectively. It was found that partial substitution of Nb for Ni has beneficial effect on the formation kinetic of nanocrystalline Mg 2 Ni . Longer milling times resulted in the formation of an amorphous phase. A relatively high discharge capacity of 350mAhg-1 was measured for the electrode made up of the ternary milled product after 20h. Also, the ternary milled product showed longer discharge life. This ternary electrode showed a microstructure consisting of Mg 2 Ni nanocrystallites and an amorphous phase. Nb substitution for Ni was found to be beneficial to electrode properties of the milled products.

The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration

A roller mill was designed and evaluated using four equal size cylindrical rollers with their centers on vertices of a parallelogram. The relative speeds and opposite direction of rotation of the rollers allowed the discharge of the materials on them, and splitting took place in between the first pair of corrugated rollers. The broken seeds were directed towards the second and third nips where adequate size reduction was accomplished consecutively by smooth rollers. The milled products were separated into three fractions: chaff, flour and size larger than flour. The chaff and the flour are collected at different outlets, while the particles with sizes larger than flour are blown back into the hopper for further reduction. The mill was evaluated using three grains: maize, beans and soy beans at different combinations of evaluating parameters. The machine was able to mill grains to flour size without any leakage at the nip points. For all the grains, a wide gap set produced higher throughput than narrow, as well as fast feeding in smaller particle size and higher throughput. The results obtained from the evaluation showed that the machine is very capable of three-stage size reduction to produce flour, avoiding the feeding problems in three high roller mills. Sieve analysis of the milled product for each experiment showed uniform particle size.