VIETNAM NATIONAL UNIVERSITY, HCMC

INTERNATIONAL UNIVERSITY

FOOD UNIT OPERATION 2 (BTFT304IU)

LABORATORY REPORT 3

SIEVING AND PARTICLE SIZE DISTRIBUTION

Instructor: Dr. Dang Quoc Tuan
Teaching Assistant: B.Eng. Nguyen Quang Nhat
Date of experiment: May 30th,2020.
Date of submission: June 5th, 2020.
Group 3:
Nguyễn Đoàn Xuân An BTFTIU17035
Trần Kim Ngân BTFTIU17036
Nguyễn Phương Thảo BTFTIU17050
Thái Hoàng Nguyễn BTFTIU17051
Hồ Hà Mi BTFTIU16016
Trần Hoàng Vỹ BTFTIU17031

1
 CONTENTS

SESSION 1: MASS TRANSFER COEFFICIENT

I. INTRODUCTION

II. OBJECTIVE

III. MATERIAL & METHOD

IV. RESULTS

V. QUESTIONS & DISCUSSION

VI. CONCLUSION

VII. REFERENCE

2
 I. Introduction:
Sieving (also called sifter) is an instrument with meshes which the order is arranged in the
largest mesh at the top and the smallest mesh is at the bottom, below the smallest mesh is the
pan. It is called separation process. In food industry, sieving plays role in removing fine
particles from large particles.
A sieve analysis (or called gradation test) is the process used to access the partical size
distribution of materials by putting the sample go through a chains of sieving following the
decreasing size order gradually and weighting the amount of materials which is retained each
sieve as a fraction of the total mass.
The sieve analysis is carried out by sieving a known dry mass already of materials through the
size of sieves placed following the decreasing order with a pan at the bottom of the stack. The
whole sieves will be shaking horizontally for the time and base on the shape and number of
sample is constant value. In this experiment is 10 minutes sieving.

II. Objective:
An extensive amount of food, snacks and confectionary companies rely on sieving as part of a
production process. The use of vibratory sieves ensures accurate separation of products and is
essential for quality assurance in the manufacturing of food. This experiment is to illustrate the
separation of food components by particle size. Students can know how to operate the sieving
process and determine particle size distributions from sieve analysis. Students can realize how
important it is to know the particle size distribution, particularly within the context of quality
assurance of bulk goods for production processes. If the particle size distribution changes
during the production process, the quality of the product will change as well.

III. Materials & Methods:

A. Materials:
-Rice -Technical balance
-Paddy rice - Grinder
-Roasted coffee bean -Stop watches
-Sieving apparatus -Beaker
-Sieves -Stirring rod

B. Methods: 3
1. Preparing samples of ground material:
 First, weighing about 100g of each samples: paddy rice, rice, coffee bean. Next, dividing the
100g into three parts and grind it for 10 seconds, 20 seconds, 30 seconds, respectively.
2. Sieving analysis:
Selecting suitable sieves and a pan. In this experiment, the sieve size of each sample is
difference:
- Paddy rice: US-Sieve Size number used are No.10, 14, 16, 32, 60.
- Rice: US-Sieve Size number used are No.14, 16, 32, 60, 150.
- Roasted coffee bean: US-Sieve Size number used are No.12, 16, 32, 65, 115.
Base on US-Sieve Size, record the size opening (µm) following in the largest order at the top
and descending to the smallest.
-Keep the sieves to be cleaned, using brush to remove particles which stucked before the
experiment.
3. Procedure for using sieve shaker
-Step 1: Weigh the empty sieves and pan.
-Step 2: Prepare a stack of sieve from larger opening size (low numbers) to smaller opening
size ( higher number ).
-Step 3: Pour 100g around the stack from the top of stack.
-Step 4: Put the stack in the sieve shaker and fix the clamps.
-Step 5: Place the cover.
-Step 6: Adjust the time on 10 minutes and turn on the shaker going.
-Step 7: Stop the sieve shaker and weigh each sieves (sieve + material retained).
Repeat step 1 to 7 for paddy rice and roasted coffee bean.

IV. Results
Calculations:

4
1. Paddy rice
a. 10s of grinding times
Weig Sieve
ht of mass + Cumulati
Mesh Size Mass Mass
Siev empt retaine ve mass
numb openin retaine retaine
e y d retained
er g (µm) d (g) d (%)
sieve materi (%)
(g) al (g)
Siev
10 2000 376.8 378.06 1.26 1.26 1.26
e1
Siev 326.8
14 1400 358.24 31.42 31.42 32.68
e2 2
Siev 307.6
16 1000 334.93 27.25 27.25 59.93
e3 8
Siev 298.5
32 500 325.35 26.8 26.8 86.73
e4 5
Siev
60 250 256.1 264.59 8.49 8.49 95.22
e5
347.8
Pan 0 0 352.96 5.12 5.12 100.34
4
Tot
        100.34    
al
Table 1a.1: Data of paddy rice with grinding time of 10 seconds
Avera
ge Mass
Size Metho
Mesh diamet Mass retain Method
Siev openi d1
numb er of retain ed 2 (Xi/di)
e ng (di*Xi)
er particl ed (g) fracti (µm)
(µm) (µm)
e di on Xi
(µm)
Siev 5.7534E-
10 2000 2190 1.26 0.0126 27.594
e1 06
Siev 0.000184
14 1400 1700 31.42 0.3142 534.14
e2 82
Siev 0.000227
16 1000 1200 27.25 0.2725 327
e3 08
Siev 32 500 725 26.8 0.268 194.3 0.000369
5
 e4 66
Siev 31.837 0.000226
60 250 375 8.49 0.0849
e5 5 4
0.000409
Pan 0 0 125 5.12 0.0512 6.4
6
Tota 1121.2 0.001423
l       100.34   72 32
Table 2a.2: The average particle of grinding time of 10 seconds
Method 1:
According to equation D=∑ (X i¿ × Di)¿, the average particle size after being grinded for 10
seconds is:
D=∑ (X i¿ × Di)=1121.272 ¿ (µm)

Method 2:
1
D=
According to equation X
∑ Di , the average particle size after being grinded for 10 seconds is:
i

1 1
D= = =¿
X 0.0014233155 702.584935(µm)
∑ Di
i

Mass retained versus Size opening of 10s in paddy rice

35

30

25
Mass retained(%)

20

15

10

0
2190 1700 1200 725 375 125

Size opening (µm)

Figure 1a.1: Percentage frequency curve of paddy rice with grinding time of 10
second
The figure 1a show that the percentage of mass of rice retained on each sieve after 10 seconds of
6
 grinding and 10 minutes of sieving. The most of mass of paddy rice are retained on 31.42%
when using 1400 µm sieve. The lowest percentages with 1.26% at 2190 µm sieve. The mass
retained have unstable variation. It increase from sieve 1 to 2 but decrease slowly form sieve 2
to 4. Finally, the mass retained is 5.12% at the pan. The paddy rice was grinded with grinder for
10 seconds for lower the size and make it easily to separate in the sieving. However, 10 seconds
are not enough. So, the size is too large, the paddy rice cannot be completely grinded.

Cumulative mass retained versus Size opening of 10s in paddy

rice
120

100
Cumulative mass retained (%)

80

60

40

20

0
2190 1700 1200 725 375 125
Size opening (µm)

Figure 1a.2: Cumulative percentage curve versus size opening of paddy rice with grinding
time of 10 seconds

7
 Cummulative mass retained versus opening size in 10s
120

100
Cumulative mass retained(%)

80

60

40

20

0
2500 2000 1500 1000 500 0
size opening(µm)

Figure 1a.3: Cumulative percentage curve versus size opening of paddy rice with grinding time of
10 seconds
Estimate the percentage of particles with size smaller 350 μm for paddy rice with grinding time
of 10 seconds
According to figure 1a.3, we can estimate the percentage of particles with the size opening
bigger than 350 μm is about 96%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 96% = 4%, which
means there is 4% of particles that are smaller than 350 μmwith grinding time of 10 seconds.

8
b. 20s of grinding times
Sieve
Weig
mass + Cumulati
Mesh Size ht of Mass Mass
Siev retaine ve mass
numb openin empty retaine retaine
e d retained
er g (µm) sieve d (g) d (%)
materi (%)
(g)
al (g)
Siev
10 2000 376.8 377.09 0.29 0.29 0.29
e1
Siev 326.8
14 1400 330.06 3.24 3.24 3.53
e2 2
Siev 307.6
16 1000 324.27 16.59 16.59 20.12
e3 8
Siev 298.5
32 500 345.03 46.48 46.48 66.6
e4 5
Siev
60 250 256.1 276.75 20.65 20.65 87.25
e5
347.8 100.09
Pan 0 0 360.68 12.84 12.84
4
Tot
     
al   100.09    
Table 1b.1: Data of paddy rice with grinding time of 20 seconds

Averag
e Mass
Size Metho Metho
Mesh diamet Mass retain
openi d1 d2
Sieve numb er of retain ed
ng (di*Xi) (Xi/di)
er particl ed (g) fractio
(µm) (µm) (µm)
e di n Xi
(µm)
1.32E-
Sieve 1 10 2000 2190 0.29 0.0029 6.351
06
1.91E-
Sieve 2 14 1400 1700 3.24 0.0324 55.08
05
0.0001
Sieve 3 16 1000 1200 16.59 0.1659 199.08
38
Sieve 4 32 500 725 46.48 0.4648 336.98 0.0006
9
 41
77.437 0.0005
Sieve 5 60 250 375 20.65 0.2065
5 51
0.0010
Pan 0 0 125 12.84 0.1284 16.05
27
690.97 0.0023
Total       100.34   85 78
Table 1b.2: The average particle of grinding time of 20 seconds
Method 1:
According to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 20 seconds
is:
D=∑ (X i¿ × Di)=¿ ¿690.9785
Method 2:
1
D=
According to equation X
∑ Di , the average particle size after being grinded for 20 seconds is:
i

1 1
D= = =¿
X 0.002378 420.5916
∑ Di
i

Mass retained versus Size opening of 20s in paddy rice

50
45
40
35
Mass retained (%)

30
25
20
15
10
5
0
2190 1700 1200 725 375 125

Size opening(µm)

Figure 2b.1: Percentage frequency curve of paddy rice with grinding time of 20 seconds
The figure 2b.1 show that the most mass retained on 725 μm sieve (46.48%). The lowest mass
retained on 2190 μm sieve (3.24%). The percentages in each sieve have unstable changes.
Following to the figure, the mass retained increase from sieve 1 to 4, but it is decrease strongly
10
 from sieve 4 to 5. Finally the mass retain at the pan is 12.84%.That can conclude that 20s
grinding is still unsuitable time to acquire fine powder.
Cumulative mass retained versus Size opening of 20s in paddy
rice

120

100
Cumulative mass retained (%)

80

60

40

20

0
2190 1700 1200 725 375 125

Size opening(µm)

Figure 2b.2: Cumulative percentage curve versus size opening of paddy rice with grinding time of
20 seconds

Cummulative mass retained versus opening size in 20s

12

10
Cumulative mass retained (%)

0
2500 2000 1500 1000 500 0

Size opening(µm)

Figure 2b.3: Cumulative percentage curve versus size opening of paddy rice with grinding time of
20 seconds
Estimate the percentage of particles with size smaller 350 μm for paddy rice with grinding time
of 20 seconds
11
According to figure 2b.3, we can estimate the percentage of particles with the size opening
bigger than 350 μm is about 90%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 90% = 10%, which
means there is 10% of particles that are smaller than 350 μmwith grinding time of 20 seconds.

c. 30s of grinding times

Weig Sieve
Size ht of mass + Cumulati
Mesh Mass Mass
Siev openi empt retaine ve mass
numb retain retain
e ng y d retained
er ed (g) ed (%)
(µm) sieve materi (%)
(g) al (g)
Siev
10 2000 376.8 377.22 0.42 0.42 0.42
e1
Siev 326.8
14 1400 327.3 0.48 0.48 0.9
e2 2
Siev 307.6
16 1000 313.23 5.55 5.55 6.45
e3 8
siev 298.5
32 500 343.31 44.76 44.76 51.21
e4 5
Siev
60 250 256.1 285.39 29.29 29.29 80.5
e5
347.8
Pan 0 0 366.76 18.92 18.92 99.42
4
Tot
  99.42    
al      
Table 1c.1: The average particle of grinding time of 30 seconds

12
 Averag
e Mass
Size Metho Metho
Mesh diamet Mass retaine
Siev openi d1 d2
numb er of retaine d
e ng (di*Xi) (Xi/di)
er particl d (g) fractio
(µm) (µm) (µm)
e di n Xi
(µm)
Siev 1.92E-
10 2000 2190 0.42 0.0042 9.198
e1 06
Siev 2.82E-
14 1400 1700 0.48 0.0048 8.16
e2 06
Siev 4.63E-
16 1000 1200 5.55 0.0555 66.6
e3 05
siev 0.0006
32 500 725 44.76 0.4476 324.51
e4 17
Siev 109.83 0.0007
60 250 375 29.29 0.2929
e5 75 81
0.0015
Pan 0 0 125 18.92 0.1892 23.65
14
Tot 541.95 0.0029
al       100.34   55 63
Table 1c.2: The average particle of grinding time of 30 seconds
Method 1:
According to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 30
seconds is:
D=∑ (X i¿ × Di)=¿ ¿ 541.9555
Method 2:
1
D=
According to equation X
∑ Di , the average particle size after being grinded for 30 seconds is:
i

1 1
D= = =¿
X 0.002963 337.4915
∑ Di
i

13
 Mass retained versus Size opening of 30s in paddy rice
50
45
40
35
Mass retained (%)

30
25
20
15
10
5
0
2190 1700 1200 725 375 125

Size opening(µm)

Figure 1c.1: Percentage frequency curve of paddy rice with grinding time of 30 seconds
Following the figure 1c.1, it show the mass retained of paddy rice after 30s grinding. The most
mass retained is on 725µm (44.76%). The lowest mass retained on 2190µm sieve (0.42%). Sive 1
and 2 almost do not content mass of sample.The big gap between the mass retained from the first
three sieve and the next tow sieve. Just 6.45% of mass retained on sive 1 2 3. The rest is on sieve 4
and 5. The percentages of a pan is 18.92%. This can be prove that 30s of grinding is quite suitable
to getting fine powder.

14
 Cumulative mass retained versus Size opening of 30s in paddy
rice
120

100

Cumulative mass retained (%) 80

60

40

20

0
2190 1700 1200 725 375 125

Size opening(µm)

Figure 1c.2: Cumulative percentage curve versus size opening of paddy rice with grinding time
of 30 seconds

Cumulative mass retained versus Size opening of 30s in paddy

rice
120

100
Cumulative mass retained (%)

80

60

40

20

0
2500 2000 1500 1000 500 0

Size opening(µm)

Figure 1c.3: Cumulative percentage curve versus size opening of paddy rice with grinding time

15
 of 30 seconds
Estimate the percentage of particles with size smaller 350 μm for paddy rice with grinding time
of 30 seconds.
According to figure 1c.3, we can estimate the percentage of particles with the size opening
bigger than 350 μm is about 87%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 87% = 13%, which
means there is 13% of particles that are smaller than 350 μmwith grinding time of 30 seconds.

Average particle size of paddy rice after different time calcu-

lated by method 1
1200 1121.2715
Average diameter of rice particle(µm)

1000

800
690.978499999999

600 541.955500000001

400

200

0
10s 20s 30s
Grinding time(s)

Figure 1c.4: The average particle size of paddy rice after different time of grinding calculated
by method 1

16
 Average particle size of paddy rice after different time calcu-
lated by method 2
800

Average diameter of rice particle(µm)

702.584935126734
700

600

500
420.591638459304
400
337.491531091526
300

200

100

0
10s 20s 30s
Grinding time (s)

Figure 1c.5: The average particle size of paddy rice after different time of grinding calculated
by method 2

17
Frequency of retained mass with size opening of paddy rice with different grinding times.

Retained mass versus Size opening of paddy rice in different

grinding time
50
45
40
35
Mass retained9%)

30 10s
20s
25
30s
20
15
10
5
0
2000 1400 1000 500 250 0
Opening size

Figure 1c.6: Retained mass versus Size opening of paddy rice in different grinding time
The grinding time have an enormous effect on the average size of of the samples, the longer the
grinding time the more partical size of samples. The type of the mass data is following bell
shape, which will increasing to the middle number then decreasing after that. Bass on the figure
C, it is can be notice that the bell shape it most obvious on the grinding time of 30s and 20s.
This because with more partical size, more partical can go down and then retained on the 500
µm openning size. Which will show more obvious the trend of data.
2. Rice
a. 10s of grinding time

18
 Weig Sieve
Size ht of mass + Mass Cumulati
Mesh Mass
Siev openi empt retain retain ve mass
numb retain
e ng y ed ed retained
er ed (g)
(µm) sieve materi (%) (%)
(g) al (g)
Siev 326.8
14 1400 360.69 33.87 33.87 33.87
e1 2
Siev 307.6
16 1000 328.12 20.44 20.44 54.31
e2 8
Siev 298.5
32 500 324.37 25.82 25.82 80.13
e3 5
Siev 256.1
60 250 269.35 13.24 13.24 93.37
e4 1
Siev 281.2
150 125 285.65 4.37 4.37 97.74
e5 8
347.8
Pan 0 0 349.86 2.02 2.02 99.76
4
Tota
l         99.76    
Table 2a.1: Data of rice with grinding time of 10 second

    Avera
    ge Mass
Size Metho
Sieve Mesh diamet Mass retain Method
openi d1
numb er of retain ed 2 (Xi/di)
ng (di*Xi)
er particl ed (g) fracti (µm)
(µm) (µm)
e di on Xi
(µm)
Sieve 0.000199
14 1400 1700 33.87 0.3387 575.79
1 24
Sieve 0.000170
16 1000 1200 20.44 0.2044 245.28
2 33
Sieve 0.000344
32 500 750 25.82 0.2582 193.65
3 27
Sieve 0.000353
60 250 375 13.24 0.1324 49.65
4 07
Sieve 150 125 187.5 4.37 0.0437 8.1937 0.000233
19
 5 07 5
0.000323
Pan 0 0 62.5 2.02 0.0202 1.2625
2
TOT 1073.8 0.001623
AL       99.76   26 17
Table 2a.2: The average particle of grinding time of 10 seconds
Method 1:
Following to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 10
seconds is:
D=∑ (X i¿ × Di)=1073.826¿

Method 2:
1
D=
Following to equation X
∑ Di , the average particle size after being grinded for 10 seconds is:
i

1 1
D= = =¿
X i 0.00162317 616.0789
∑D
i

Mass retained versus size opening of 10s in rice

40

35

30

25
Mass retained (%)

20

15

10

0
1 2 3 4 5 6
Size opening (μm)

Figure 2a.1: Percentage frequency curve of rice with grinding time of 10 seconds
The figue 4a.1 show the mass retained after 10s of grinding. The most mass retain is on 1700µm
(33.87%), the lowest mass retained is on the pan (2.02%). The tendency of change mass retained
20
is that it will be stucked at the the first sieve and descending in order of sieve. It easily conclude
that 10s of grinding is not suitable to get fine powder.

Cumulative mass retained versus size opening of 10s in rice

120

100

80
Mass retained (%)

60

40

20

0
1700 1200 750 375 187.5 62.5

Size opening (μm)

Figure 2a.2: Cumulative percentage curve versus size opening of rice with grinding time of 10
seconds

21
 Cumulative mass retained versus size opening of 10s in rice
120

100

80
Mass retained (%)

60

40

20

0
1800 1600 1400 1200 1000 800 600 400 200 0
Size opening (μm)

Figure 2a.3: Cumulative percentage curve versus size opening of rice with grinding time of 10
seconds
Estimate the percentage of particles with size smaller 350 μm for rice with grinding time of 10
seconds
Following to figure 2a.3, we can estimate the percentage of particles with the size opening
bigger than 350 μm is about 92%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 92% = 8%, which
means there is 8% of particles that are smaller than 350 μmwith grinding time of 10 seconds.

b. 20s of grinding times

Avera
  ge Mass
  Size Metho
  diamet Mass retain Method
  openi d1
Mesh er of retain ed 2 (Xi/di)
Siev ng (di*Xi)
numb particl ed (g) fractio (µm)
e (µm) (µm)
er e di n Xi
(µm)
Siev 0.019923
14 1400 1700 33.87 33.87 57579
e1 53
Siev 0.017033
16 1000 1200 20.44 20.44 24528
e2 33

22
Siev 0.034426
32 500 750 25.82 25.82 19365
e3 67
Siev 0.035306
60 250 375 13.24 13.24 4965
e4 67
Siev 819.37 0.023306
150 125 187.5 4.37 4.37
e5 5 67
Pan 0 0 62.5 2.02 2.02 126.25 0.03232
Tota 107382 0.162316
l       99.76   .6 86
Table 2b.1: Data of rice with grinding time of 20 seconds

23
 Avera
  ge Mass
  Size Metho
  diamet Mass retain Method
  openi d1
Mesh er of retain ed 2 (Xi/di)
Siev ng (di*Xi)
numb particl ed (g) fractio (µm)
e (µm) (µm)
er e di n Xi
(µm)
Siev 2.7176E-
14 1400 1700 4.62 0.0462 78.54
e1 05
Siev 0.000119
16 1000 1200 14.39 0.1439 172.68
e2 92
Siev 0.000513
32 500 750 38.54 0.3854 289.05
e3 87
Siev 102.86 0.000731
60 250 375 27.43 0.2743
e4 25 47
Siev 19.368 0.000550
150 125 187.5 10.33 0.1033
e5 75 93
0.000793
Pan 0 0 62.5 4.96 0.0496 3.1
6
Tota 665.60 0.002736
  100.27  
l     13 96
Table 2b.2: The average particle of grinding time of 20 seconds
Method 1:
Following to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 20
seconds is:
D=∑ (X i¿ × D i)=665.6013¿

Method 2:
1
D=
Following to equation X
∑ Di , the average particle size after being grinded for 20 seconds is:
i

1 1
D= = =¿
X 0.002737 365.3689026
∑ Di
i

24
 Mass retained versus size opening of 20s in rice
45
40
35
30
Mass retained (%)

25
20
15
10
5
0
1 2 3 4 5 6
Size opening (μm)

Figure 2b.1: Percentage frequency curve of rice with grinding time of 20 seconds
The Figure 2b.1 show that the most mass retained is on 750µm (38.54%), the slowest mass
retained is on 1700µm (4.62%). The mass retained increase from sieve 1 to 3 which is 4.62% to
38.54% and then decrease slowly(27.43% on 375µm to 10.33% on 187.5µm. At the pan the
percentages is 4.96%.That can conclude that 20s grinding is still unsuitable time to acquire fine
powder.

Cumulative mass retained versus size opening of 20s in rice

120

100

80
Mass retained (%)

60

40

20

0
1700 1200 750 375 187.5 62.5

Size opening (μm)

Figure 2b.2: Cumulative percentage curve versus size opening of rice with grinding time of 20
25
 seconds

Cumulative mass retained versus size opening of 20s in rice

120

100

80
Mass retained (%)

60

40

20

0
1800 1600 1400 1200 1000 800 600 400 200 0
Size opening (μm)

Figure 2b.3: Cumulative percentage curve versus size opening of rice with grinding time of 20
seconds
Estimate the percentage of particles with size smaller 350 μm for rice with grinding time of 20
seconds.
Following to figure 2b.3, we can estimate the percentage of particles with the size opening
bigger than 350 μm is about 86%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 86% = 14%, which
means there is 14% of particles that are smaller than 350 μmwith grinding time of 20 seconds.

26
c. 30s of grinding times
Weig Sieve
Size ht of mass + lative
Mesh Mass Mass
Siev openi empt retaine mass
numb retaine retaine
e ng y d retaine
er d (g) d (%)
(µm) sieve materi d (%)
(g) al (g)
Siev 326.8
14 1400 328.5 1.68 1.68 1.68
e1 2
Siev 307.6
16 1000 317.76 10.08 10.08 11.76
e2 8
Siev 298.5
32 500 338.61 40.06 40.06 51.82
e3 5
Siev 256.1
60 250 287.36 31.25 31.25 83.07
e4 1
Siev 281.2
150 125 292.34 11.06 11.06 94.13
e5 8
347.8
Pan 0 0 353.5 5.66 5.66 99.79
4
Tota  
    99.79  
l    
Table 2c.1: The average particle of grinding time of 30 seconds

Avera
  ge Mass
Size Metho
    diamet Mass retain Method
openi d1
  Mesh er of retain ed 2 (Xi/di)
ng (di*Xi)
Sieve numb particl ed (g) fractio (µm)
(µm) (µm)
er e di n Xi
(µm)
Sieve 9.8824E-
14 1400 1700 1.68 0.0168 28.56
1 06
Sieve
16 1000 1200 10.08 0.1008 120.96 8.4E-05
2
Sieve 0.000534
32 500 750 40.06 0.4006 300.45
3 13
27
 Sieve 117.18 0.000833
60 250 375 31.25 0.3125
4 75 33
Sieve 20.737 0.000589
150 125 187.5 11.06 0.1106
5 5 87
0.000905
Pan 0 0 62.5 5.66 0.0566 3.5375
6
TOT 591.43 0.002956
  99.79  
AL     25 82
Table 2c.2: The average particle of grinding time of 30 seconds
Method 1:
Following to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 30
seconds is:
D=∑ (X i¿ × Di)=¿ ¿ 591.4325

Method 2:
1
D=
Following to equation X
∑ Di , the average particle size after being grinded for 10 seconds is:
i

1 1
D= = =¿
X i 0.00162317 338.201669
∑D
i

Mass retained versus size opening of 30s in rice

45

40

35

30
Mass retained (%)

25

20

15

10

0
1 2 3 4 5 6
Size opening (μm)

Figure 2c.1: Percentage frequency curve of rice with grinding time of 30 seconds
28
The figure 2c.1 show that mass retained at the pan is 5.66% (The highest mass retained in 3
period of time. The most mass retain is 40.06% on 750µm sieve. The tendency that it will be
increase the mass retained from sieve 1 to 3 (1.68% to 40.06%) and after that it decrease from
sieve 3 to the pan. Finally, the mass retain at the pan is 5.66%. After the experiment, 30s of
grinding seem to be the most suitable time to get fine powder.

Cumulative mass retained versus size opening of 30s in rice

120

100

80
Mass retained (%)

60

40

20

0
1700 1200 750 375 187.5 62.5
Size opening (μm)

Figure 2c.2: Cumulative percentage curve versus size opening of rice with grinding time of 30
seconds

29
 Cumulative mass retained versus size opening of 30s in rice
100
90
80
70

Mass retained (%)

60
50
40
30
20
10
0
1800 1600 1400 1200 1000 800 600 400 200 0

Size opening (μm)

Figure 2c.3: Cumulative percentage curve versus size opening of rice with grinding time of 30
seconds
Estimate the percentage of particles with size smaller 350 μm for rice with grinding time of 30
seconds.
Following to figure 2c.3, we can estimate the percentage of particles with the size opening
bigger than 350 μm is about 83%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 85% = 15%, which
means there is 15% of particles that are smaller than 350 μmwith grinding time of 30 seconds.

Calculate the average particle size for paddy rice using method 1:

30
 Average partical size of rice after different time calculated by
method 1
1200
1073.82625

Average diameter of rice partical

1000

800
665.60125
591.4325
600

400

200

0
10s 20s 30s
Grinding time (s)

Figure 2c.4: The average particle size of rice after different time of grinding calculated by
method 1

31
 Calculate the average particle size for paddy rice using method 2:

Average partical size of rice after different time calculated by

method 2
700
616.078935415597
Average diameter of rice partical
600

500

400 365.368902593008
338.201668992079
300

200

100
0 0 0
0
10s 20s 30s
Grinding time (s)

Figure 2c.5: The average particle size of rice after different time of grinding calculated by
method 2

Frequency of retained mass with size opening of paddy rice with different grinding
times.

Figure 2c.6: Retained mass versus Size opening of rice in different grinding time
32
The grinding time have an enormous effect on the average size of of the samples, the longer the
grinding time the more partical size of samples. The type of the mass data is following bell
shape, which will increasing to the middle number then decreasing after that. Bass on the figure
2c.6, it is can be notice that the bell shape it most obvious on the grinding time of 30s and 20s.
This because with more partical size, more partical can go down and then retained on the 500
µm openning size. Which will show more obvious the trend of data.
3. Coffee Beans:
a. 10s of Coffee Beans:
Sieve
mass + Cumulati
Mesh Size Weight Mass Mass
Siev retaine ve mass
numb openin of empty retaine retaine
e d retained
er g (µm) sieve (g) d (g) d (%)
materi (%)
al (g)
Siev
12 1400 326.82 342.35 15.53 15.53 15.53
e1
Siev
16 1000 307.68 339.18 31.5 31.5 47.03
e2
Siev
32 500 330.81 32.26 32.26 79.29
e3 298.55
Siev
65 212 252.15 270 17.85 17.85 97.14
e4
Siev
115 125 281.28 281.43 0.15 0.15 97.29
e5
Pan   0 347.84 347.88 0.04 0.04 97.33
Tot
al         97.33    
Table 3a.1: Data of coffee beans with grinding time of 10 seconds

33
 Average Mass
Mesh Size diameter Mass retaine Method Method 2
Siev
numbe openin of retaine d 1 (di*Xi) (Xi/di)
e
r g (µm) particle d (g) fractio (µm) (µm)
di (µm) n Xi
Siev 0.000100
12 1400 1540 15.53 0.1553 239.162
e1 84
Siev 0.000262
16 1000 1200 31.5 0.315 378
e2 5
Siev 0.000430
32 500 750 32.26 0.3226 241.95
e3 13
Siev 0.000501
65 212 356 17.85 0.1785 63.546
e4 4
Siev 8.9021E-
115 125 168.5 0.15 0.0015 0.25275
e5 06
Pan   0 62.5 0.04 0.0004 0.025 6.4E-06
Tot 922.935 0.001310
al       97.33   75 18
Table 3a.2: The average particle of grinding time of 10 seconds
Method 1:
According to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 10
seconds is:
D=∑ (X i¿ × Di)=922.936 ¿

Method 2:
1
D=
According to equation X
∑ Di , the average particle size after being grinded for 10 seconds is:
i

1 1
D= = =¿
X i 0.00131018 763.254
∑D
i

34
 Mass Retained Versus Size Opening
Of 10s in Coffee Beans
35

30
Mass retained (%)
25

20

15

10

0
1540 1200 750 356 168.5 62.5

Size opening (µm)

Figure 3a.1: Percentage frequency curve of coffee beans with grinding time of 10 seconds
The figure 7a show that the most mass retained is on 750 μm (32.26%) and the lowest is at the
pan (0.04%). The mass retained increase from sieve 1 to 3 (15.53% up to 32.26%). At sieve 4
the value is decreasing (18.75%) and doing not content mass of sample on sieve 5 and a pan.
This conclude that 10s of frinding roasted coffee beans is not enough to get fine powder.

Cumulative Mass Retained Versus Size Opening

Of 10s In Coffee Beans
120
Cumulative mass retained (%)

100

80

60

40

20

0
1540 1200 750 356 168.5 62.5

Size opening (µm)

Figure 3a.2: Cumulative percentage curve versus size opening of coffee beans with grinding
time of 10 second

35
 Cumulative Mass Retained Versus Opening Size
Of 10s In Coffee Beans

Cumulative mass retained (%)

120
97.29 97.33
97.14
100
79.29
80

60
47.03

40

15.53 20

0
1800 1600 1400 1200 1000 800 600 400 200 0

Size opening (µm)

Figure 3a.3: Cumulative percentage curve versus size opening of coffee beans with grinding time
of 10 seconds
Estimate the percentage of particles with size smaller 350 μm for coffee beans with grinding time
of 10 seconds
According to figure 3.3, we can estimate the percentage of particles with the size opening bigger
than 350 μm is about 98%
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 98% = 2%, which
means there is 2% of particles that are smaller than 350 μmwith grinding time of 10 seconds.
b. 20s of Coffee Beans:
Sieve
mass + Cumulati
Mesh Size Weight Mass Mass
retaine ve mass
Sieve numb openin of empty retaine retaine
d retained
er g (µm) sieve (g) d (g) d (%)
materi (%)
al (g)
Sieve
12 1400 326.82 328.62 1.8 1.8 1.8
1
Sieve
16 1000 307.68 327.17 19.49 19.49 21.29
2
Sieve
32 500 355.18 56.63 56.63 77.92
3 298.55
Sieve
65 212 252.15 272.93 20.78 20.78 98.7
4
36
 Sieve
115 125 281.28 281.69 0.41 0.41 99.11
5
Pan   0 347.84 347.89 0.04 0.04 99.15
Tota
l         99.15    
Table 3b.1: Data of coffee beans with grinding time of 20 seconds
Average Mass
Mesh Size diameter Mass retaine Method Method 2
Siev
numbe openin of retaine d 1 (di*Xi) (Xi/di)
e
r g (µm) particle d (g) fractio (µm) (µm)
di (µm) n Xi
Siev 1.1688E-
12 1400 1540 1.8 0.018 27.72
e1 05
Siev 0.000162
16 1000 1200 19.49 0.1949 233.88
e2 42
Siev 0.000755
32 500 750 56.63 0.5663 424.725
e3 07
Siev 0.000583
65 212 356 20.78 0.2078 73.9768
e4 71
Siev 2.4332E-
115 125 168.5 0.41 0.0041 0.69085
e5 05
0.000006
Pan   0 62.5 0.04 0.0004 0.025
4
Tot 761.017 0.001543
al       99.15   65 61
Table 3b.2: The average particle of grinding time of 20 seconds
Method 1:
According to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 20
seconds is:
D=∑ (X i¿ × Di)=761.018¿

Method 2:
1
D=
According to equation X
∑ Di , the average particle size after being grinded for 20 seconds is:
i

1 1
D= = =¿
X 0.00154361 647.832
∑ Di
i

37
 Mass Retained Versus Size Opening
Of 20s in Coffee Beans
60

50

40
Mass retained (%)

30

20

10

0
1 2 3 4 5 6

Size opening (µm)

Figure 3b.1: Percentage frequency curve of coffee beans with grinding time of 20 seconds
The figure 3b.1 show that the most mass of roasted coffee bean is stocked on 750 μm (56.63%)
which is account for more than half of the total mass. The lowest mass of roasted coffee bean is at
a pan (0.04%).The percentage increase from 1540 μm to 750 μm (1.8% to 56.63%) but decrease to
20.78% when using 356 μm sieve. At the size opening 168.5 μm and a pan. There is almost no mass
of roasted coffee beans. This sum up that 20s of grinding is not suitable to get fine powder.

38
 Cumulative Mass Retained Versus Size Opening Of 20s
In Coffee Beans
120

100
Cumualative mass retained (%)

80

60

40

20

0
1 2 3 4 5 6

Size opening (µm)

Figure 3b.2: Cumulative percentage curve versus size opening of coffee beans with grinding time
of 20 seconds

Cumulative Mass Retained Versus Opening Size

Of 20s In Coffee Beans
120

Cumulative mass retained (%)

99.11 99.15
98.7
100

77.92
80

60

40
21.29
20
1.8
0
1800 1600 1400 1200 1000 800 600 400 200 0

Size opening (µm)

Figure 3b.3: Cumulative percentage curve versus size opening of coffee beans with grinding time
of 20 seconds
Estimate the percentage of particles with size smaller 350 μm for paddy rice with grinding time
of 20 seconds
According to figure 3b.2, we can estimate the percentage of particles with the size opening
39
bigger than 350 μm is about 98.8%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 98.8% = 1.2%,
which means there is 1.2% of particles that are smaller than 350 μmwith grinding time of 20
seconds.
c. 30s of Coffee Beans:
Sieve
mass + lative
Mesh Size Weight Mass Mass
Siev retaine mass
numbe openin of empty retaine retaine
e d retaine
r g (µm) sieve (g) d (g) d (%)
materi d (%)
al (g)
Siev
12 1400 326.82 327.67 0.85 0.85 0.85
e1
Siev
16 1000 307.68 319.46 11.78 11.78 12.63
e2
Siev
32 500 371.97 73.42 73.42 86.05
e3 298.55
Siev
65 212 252.15 265.61 13.46 13.46 99.51
e4
Siev
115 125 281.28 281.48 0.2 0.2 99.71
e5
Pan   0 347.84 347.87 0.03 0.03 99.74
Tota
99.74
l            
Table 3c.1: Data of coffee beans with grinding time of 30 seconds

40
 Average Mass
Size
Mesh diamete Mass retaine Method Method
Siev openi
numb r of retaine d 1 (di*Xi) 2 (Xi/di)
e ng
er particle d (g) fractio (µm) (µm)
(µm)
di (µm) n Xi
Siev 5.5195E-
12 1400 1540 0.85 0.0085 13.09
e1 06
Siev 9.8167E-
16 1000 1200 11.78 0.1178 141.36
e2 05
Siev 0.000978
32 500 750 73.42 0.7342 550.65
e3 93
Siev 0.000378
65 212 356 13.46 0.1346 47.9176
e4 09
Siev 1.1869E-
115 125 168.5 0.2 0.002 0.337
e5 05
Pan   0 62.5 0.03 0.0003 0.01875 4.8E-06
Tot 753.373 0.001477
al           35 38
Table 3c.2: The average particle of grinding time of 30 seconds
Method 1:
According to equation D=∑ (X i¿ × Di) ¿, the average particle size after being grinded for 30
seconds is:
D=∑ (X i¿ × Di)=753.373¿

Method 2:
1
D=
According to equation X
∑ Di , the average particle size after being grinded for 30 seconds is:
i

1 1
D= = =¿
X i 0.00147738 676.874
∑D
i

41
 Mass Retained Versus Size Opening
Of 30s in Coffee Beans
80
70
Mass retained (%)

60
50
40
30
20
10
0
1 2 3 4 5 6

Size opening (µm)

Figure 3c.1: Percentage frequency curve of coffee beans with grinding time of 30 seconds
The figure 3c.1 show the mass retain in each sieve with different size opening. The most mass
retained is on 750 μm (73.42%) account for more than ¾ total mass of roasted coffee beans. The
lowest mass retained is on a pan (0.03%). The percentage of mass retained increase from sieve 1
to 3 (11.78% to 73.42%) and then decrease from sieve 3 to the pan (73.42% to 0.03%). It seem
to be the most suitable time to get fine powder.

Cumulative Mass Retained Versus Size Opening

Of 30s In Coffee Beans
120
Cumualative mass retained (%)

100

80

60

40

20

0
1 2 3 4 5 6

Size opening (µm)

Figure 3c.2: Cumulative percentage curve versus size opening of coffee beans with grinding time
of 30 seconds

42
 Cumulative Mass Retained Versus Opening Size
Of 30s In Coffee Beans

Cumulative mass retained (%)

120
99.71
99.74
99.51
100
86.05
80

60

40

12.63 20
0.85
0
1800 1600 1400 1200 1000 800 600 400 200 0

Size opening (µm)

Figure 3c.3: Cumulative percentage curve versus size opening of coffee beans with grinding time
of 30 seconds
Estimate the percentage of particles with size smaller 350 μm for paddy rice with grinding time of
30 seconds.
According to figure 3c.3, we can estimate the percentage of particles with the size opening bigger
than 350 μm is about 99.6%.
Therefore, the percentage of particles with size smaller than 350 μmis 100% - 99.6% = 0.4%, which
means there is 0.4% of particles that are smaller than 350 μmwith grinding time of 30 seconds.

43
 Calculate the average particle size for coffee beans using method 1:

Average particle size of coffee beans

after different time calculated by method 1
Average diameter of rice particle(µm)
1000
922.936
900
800 761.018 753.373
700
600
500
400
300
200
100
0
10 20 30
Grinding time(s)

Figure 3c.4: The average particle size of coffee beans after different time of grinding calculated
by method 1

Calculate the average particle size for coffee beans using method 2:

Average particle size of coffee beans after different time calcu-

lated by method 2
780
763.254
Average diameter of rice particle(µm)

760
740
720
700
676.874
680
660 647.832
640
620
600
580
10 20 30

Grading time (s)

Figure 3c.5: The average particle size of coffee beans after different time of grinding calculated
by method 2

44
 Frequency of retained mass with size opening of coffee beans with different grinding
times.

Retained mass versus Size opening of paddy rice in different

grinding time
70

60
Mass retained (%)

50

40

30

20

10

0
1400 1000 500 212 125 0

Opening size (µm)

10s 20s 30s

Figure 3c.6: Retained mass versus Size opening of coffee beans in different grinding time
The grinding time have an enormous effect on the average size of of the samples, the longer the
grinding time the more partical size of samples. The type of the mass data is following bell
shape, which will increasing to the middle number then decreasing after that. Bass on the figure
3c.6, it is can be notice that the bell shape it most obvious on the grinding time of 30s and 20s.
This because with more partical size, more partical can go down and then retained on the 500
µm openning size. Which will show more obvious the trend of data.
V. Discussion:
There are some problems with our results. The mass retained after grinding are larger or smaller
than 100g. The reason maybe by some residues of the previous materials, especially the moist
coffee powder or rice particle, the careless transference of the powder from the grinder into the
sieving apparatus or the error in weighing. Rice, roasted coffee bean particles may be grinded
unevenly which also led to unexpected results. The result might be inaccurate as the vibration of
the sieving nest is not significant or strong enough in sieving the particles through the sieve
diameter.
-There are some ways to avoid errors in the experiment to get better results:
45
+ Check the sieving apparatus carefully before starting experiment to make sure it works well.
+ Completely clean the sieve net after each run.
+Control the grinding technique and time to get the expected values.
+Make sure no loss of grinded particle during weighing by limiting the ability of moisture
content to absorb.
When grinding coffee bean, it is clear that having seen it come out in clumps from it. The
simple reason is that grinding will be increase temperature which help extracted the oil of the
bean.

VI. Conclusion:
The results collected from this experiment show us the relationship between the grinding time
and average particle size. Theoretically, when grinding the samples with longer and longer time
period, we get the powder of samples with the average size of particles becomes smaller and
smaller. Practically, this relationship is true when comparing the results collected from
experiment. In addition, the grinding time also affects to the particle size distribution. To assess
the particle size distribution of granular material, which is important to the way of usage of
granular material, a sieve analysis is useful. The grinding time helps grinding process save time
and energy. Besides that, it also supports manufacturers achieve the appropriate size of the
materials. With the wide range of kinds of sieve’s size, the processing or analysis in food
industry can be supported by the food components’ separation. Not only supporting in
theoretical knowledge, but this experiment also supports students with the laboratory’s
techniques, especially the way to operate sieving apparatus. Through the laboratory, my group
had many problems in arrangement of the order of sieves, but these were improved after the
laboratory.
VII. Reference:
R.Earle, R.L and Earle, M.D. 2012. Unit operations in food processing, chap 10: mechanical
separation
A laboratory manual – Food Unit Operation 2

46