TITLE OF EXPERIMENT

 Measurement of Particle Size Distribution of Food Powder By Using A Test Sieve

Stack

OBJECTIVE

1) To measure the particle size of powdered food material.

2) To measure size spread or particle size distribution

m
er as
MATERIAL

co
eH w
1) Banana fritter coating flour

o.
2) Castor sugar
3) Rice flour
rs e
ou urc
o
aC s

APPARATUS
v i y re

1) Sieve shaker
2) Weighing balance
3) British and ASTM sieves
ed d
ar stu
sh is
Th

PROCEDURE

This study source was downloaded by 100000823961960 from CourseHero.com on 04-23-2021 09:29:40 GMT -05:00

https://www.coursehero.com/file/35758320/EXPERIMENT-3-FST359docx/
 the sieves are arrange so that larger size is
on the top of the smaller size

the size of apertures and mesh numbers

of the sieve are recorded

accurately weighed 200 g banana fritter

coating flour and placed on the top of
sieves.

m
er as
the shaker are switch on and 20 minutes of

co
the time are set on continous mode

eH w
o.
rs e
ou urc
the flour on each sieve are weighed by
pouring the flour on a piece of pre-weighed
paper
o
aC s
v i y re

the readings are tabulated as per Table 3.1

ed d
ar stu

the experiment are repeated with rice flour

and castor sugar
sh is
Th

No. Mesh Weight retained Weight Fraction Undersize Cumulative

No.1 Fractions
Aperture Banana Banana Rice

This study source was downloaded by 100000823961960 from CourseHero.com on 04-23-2021 09:29:40 GMT -05:00

https://www.coursehero.com/file/35758320/EXPERIMENT-3-FST359docx/
 Size2 fritter Castor Rice fritter Castor flour Banana Castor Rice
(mm) coating sugar flour coating flour sugar fritter sugar flour
flour coating
flour
1 5 4.0mm 0.00 0.00 0.00 0/186.85=0 0/200=0 0/200=0 0 0 0
2 10 2.0mm 0.00 0.00 0.00 0/186.85=0 0/200=0 0/200=0 0 0 0
3 14 1.4mm 0.00 0.00 0.00 0/186.85=0 0/200=0 0/200=0 0 0 0
4 18 1.0mm 0.00 0.00 0.00 0/186.85=0 0/200=0 0/200=0 0 0 0
5 35 500µm 4.85 0.00 0.00 4.85/186.85 0/200=0 0/200=0 0.0260 0 0
=0.0260
6 50 300µm 20.00 154.94 0.00 20/186.85= 154.94/20 0/200=0 0.133 1.2908 0
0.1070 0=1.2908
7 70 212µm 42.00 32.58 90.00 42/186.85= 32.58/200 90/200= 4.5818 7.4295 2.2222
4.4488 =6.1387 2.2222
8 0 0 120.00 12.48 110.00 120/186.85 12.48/200 110/200 6.1389 23.4551 4.0404
=1.5571 =16.0256 =1.8182
Total 202 186.85 200.00 200.00

m
RESULT

er as
co
eH w
o.
rs e
ou urc
o
aC s
v i y re
ed d
ar stu
sh is
Th

DISCUSSION

This study source was downloaded by 100000823961960 from CourseHero.com on 04-23-2021 09:29:40 GMT -05:00

https://www.coursehero.com/file/35758320/EXPERIMENT-3-FST359docx/
 In this experiment, we have learned how to measure the particle size of powdered food

material and to measure size spread or particle size distribution. The sample food powders

that we use are banana fritter coating flour, castor sugar and rice flour.

Food powders represent a large fraction of the many food products available in the food

industry, ranging from raw materials and ingredients, such as flours and spices, to processed

products like instant coffee or powdered milk. Food powders can be distinguished not only by

their composition and microstructure, but also by particle size, size distribution, chemical and

physical properties, and functionality. Sieving is known as one of the most useful, simple,

m
reproducible, and inexpensive methods of particle size analysis, and belongs to the techniques

er as
co
using the principle of geometry similarity. It is considered the only method for giving a

eH w
o.
particle size distribution based on the mass of particles in each size range. Particle size is
rs e
ou urc
defined by the sieve aperture by which a particle may, or may not, pass through. As presented

in Table 3.1 and Table 3.2, all types of sieving cover a range from 212µm to 4.0 mm. This
o

lower limit can be achieved using micro-mesh sieves, while the upper limit can be extended to
aC s
v i y re

the centimetre range by punched-plate sieves. The minimum applicable particle size range is

limited for two main reasons: first, it is not possible to produce sieve cloth fine enough for it
ed d
ar stu

and, second, very small powders do not have a strong enough gravity force to resist its

tendency to adhere to one another and to the sieve cloth.

sh is

A standard sieve series usually consists of a set of sieves with apertures covering a wide range
Th

from microns to centimetres. The sieve size is defined as the minimum square aperture

through which the particles can pass. Sieves are often referred to by their mesh size, i.e., the

number of wires per linear inch. Mesh size and the wire diameter determine the aperture size.

The ratio of aperture of a given sieve to the aperture of the next one in a sieve series is a

constant.

This study source was downloaded by 100000823961960 from CourseHero.com on 04-23-2021 09:29:40 GMT -05:00

https://www.coursehero.com/file/35758320/EXPERIMENT-3-FST359docx/
 Sieving analysis consists of stacking the sieves in ascending order of aperture size, placing the

material concerned on the top sieve, vibrating the sieves by machine or hand for a fixed time,

and determining the weight fraction retained on each sieve. Additional forces may also be

used to help the sieving process, such as liquid flow, air jet, and vibrating air column.

Based on our experiment, the weight retained after sieve for banana fritter coating flour is

186.85 g. This value less than the actual value which is 200 g. Meanwhile for the castor sugar

and rice flour, the weight retained is accurately to the actual value which is 200 g for each

sample. Test sieve retained the most for banana fritter coating flour is Mesh No. 1 0 with 120 g.

m
For castor sugar the test sieve retained the most is Mesh No. 1 50 with weight 154.94 g.

er as
co
Meanwhile for rice flour the test sieve retained the most is Mesh No. 1 o with weight 110g.

eH w
o.
The sieve retained the least weight is Mesh No.1 that containing 0 g for each sample. For
rs e
ou urc
banana fritter coating flour Mesh No.1 is 5, 10, 14 and 18, for sugar castor Mesh No. 1 is 5, 10,

14, 18 and 35, meanwhile for rice flour Mesh NO.1 is 5, 10, 14, 18, 35 and 50.
o
aC s

For banana fritter coating flour, the value we get after sieve are less than 200g. The values we
v i y re

get are 186g. That’s mean we less 14g of banana fritter coating flour. The reasons why this
ed d

flours less because have been spill on the ground.

ar stu
sh is

CONCLUSION
Th

The objective of this experiment is to measure the particle size of powdered food material and

to measure size spread or particle size distribution. The result we get after conduct this

experiment are as stated in discussion and Table 3.1 and Table 3.2. The objective was

achieved.

This study source was downloaded by 100000823961960 from CourseHero.com on 04-23-2021 09:29:40 GMT -05:00

https://www.coursehero.com/file/35758320/EXPERIMENT-3-FST359docx/
 REFERENCE

1) www.nzifst.org.nz

2) J.scott Smith and Y.H.Hui, Food Processing: Principles and Applications, 2008, page

223.

3) SunaAtak, Guran Oral and Mehmet SabriCelik, Innovations in Mineral and Coal

Processing, 1998, page 17.

m
er as
co
eH w
o.
rs e
ou urc
o
aC s
v i y re
ed d
ar stu
sh is
Th

This study source was downloaded by 100000823961960 from CourseHero.com on 04-23-2021 09:29:40 GMT -05:00

https://www.coursehero.com/file/35758320/EXPERIMENT-3-FST359docx/
Powered by TCPDF (www.tcpdf.org)