MODELING OF SIZE REDUCTION, PARTICLE SIZE ANALYSIS AND FLOW CHARACTERISATION OF SPICE POWDERS GROUND IN HAMMER AND PIN MILLS

A.D. Srikanth. Tangirala, K. Charithkumar, T.K. Goswami

Abstract: Comparative study using Rosin-Rammler-Sperling-Bennet (RRSB) and Rosin-Rammler model parameters, including particle size analysis and flow characterization helps in identifying whether hammer mill or pin mill is suitable for grinding three selected spices, namely, cinnamon, coriander and turmeric. Model parameters like degree of uniformity in size and statistical average diameter of ground products, mean sizes of ground particles, Bond’s work index, specific energy consumption for grinding, and flow characteristics indicate cinnamon and coriander are suitable for grinding with hammer mill while turmeric is suitable for grinding with pin mil

Keywords: Rosin-Rammler-Sperling-Bennet model, coriander, cinnamon, turmeric, degree of uniformity, statistical average diameter, Bond’s work index, specific energy.

DOI: https://doi.org/10.15623/ijret.2014.0312042