Mathematical modeling of grinding kinetics of food particulates

• Food materials are difficult to grind due to its varying proportion of constituents.
• Size reduction operations require rational mathematical description of the process.
• Mathematical model for the distribution function of grinding kinetics was developed.
• Selection and distribution functions were related through a single parameter.
• The expression developed can be used to design and simulate grinding operations.

A mathematical model for the size reduction process of food particulates was developed based on the distribution of number of fractures occurring in a particle. It was found that the selection and distribution functions are related through a single parameter λ, expected number of fractures per unit original size. The model was validated using experimental results of comminuted spice black pepper (Piper nigrum) as a model material. The generalized expression presented is applicable to any feed size distribution, rate of breakage and non-ideal classification and can be used to design and simulate grinding operations.