- How does it work?
- What can it be used for?
- What can it not be used for?
- Related Facilities
- Further Information
|Key words||electrostatic, separation, powder, charging, di-electric separation, flour, starch, protein, dry|
|Completed by||Wageningen UR - FBR|
How does it work?
|Primary objective||Separation of dry food powders into two or more dry fractions.|
|Working principle|| Electrostatic separation is based on differences in chargeability of components in food powders combined with differences in density and size.
Particles being charged are brought into an electric field that attracts positive particles to one and negative particles to the other electrode.
|Additional effects||By charging particle the surplus or deficit of electrons might have an effect on the functionality of the component.|
|Important process parameters||electric field|
|Important product parameters||chargeability, particle size, density|
What can it be used for?
|Products||Dry food powders|
|Operations||Isolation, concentration, separation|
|Solutions for short comings|| Electrostatic separation offers a solution for materials containing particles that can’t be separated by traditional separation techniques because of:
What can it NOT be used for?
|Products||Non-powder materials and wet or fatty powders.|
|Risks or hazards||The particle cloud combined with air (oxygen) and an ignition source (spark from electrical discharge) can cause a dust explosion.|
|Maturity||Electrostatic separation for food application is only available on lab scale yet. However, in other industries (mining and recycling industry) electrostatic separation is implemented on larger scales. This indicates that scale-up problems are not expected.|
|Modularity /Implementation||Electrostatic separation can be inserted in existing production lines.|
|Consumer aspects||Not available.|
|Legal aspects||Not available, unknown.|
|Environmental aspects||Electrostatic separation can save a lot of drying energy.|
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|Institutes||Wageningen UR - FBR, INRA|
|References|| 1. Sumawi, H; Barringer, S.A., Positive vs. negative electrostatic coating using food powders, J. o. Electrostatics (2005), Vol 63, Issue 6-10, Page 815-821
2. Mayr, M.B.; Barringer, S.A., Corona Compared with Triboelectric Charging for Electrostatic Powder Coating, J. o. Food Science (2006), Vol 71, Issue 4, Page E171-E177
3. Ricks, N.P. et.al., Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and Dustiness, J. o, Food Science (2002), Vol 67, Nr. 6, page 2256-2263
4. Adamiak, K., Numerical Modelling of Tribo-Charge Powder Coating Systems, Journal of Electrostatics 40&41 (1997), 395-400
5. Bailey, A.G., Charging of Solids and Powders, Journal of Electrostatics (1993), 30 167-180
6. Matsusaka, S et.al., Control of electrostatic charge on particles by impact charging, Advanced Powder Technol. (2007), Vol. 18, No. 2, pp. 229–244
7. Hemery, Y; Rouau, X; Dragan, C, et al., Electrostatic properties of wheat bran and its constitutive layers: Influence of particle size, composition, and moisture content, J. o Food ecngineering (2009), Vol 93 (1), p. 114-124
chargeability, particle size, density
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