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WUR – Electrostatic separation of powders

Last updated 654 days ago by Albert Verver

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NL GUTS Group of Users of Technology for Separation in the Netherlands


  

20120918 WUR (Wageningen University and Research lab) – Mr. Remco Hamoen: Electrostatic separation of powders in food

The Agrotechnological & Food Sciences Group of WUR works on development and application of novel technologies to create high-added value healthy food products for producer, consumer and environment. Dry separation consumes much less energy (drying) then current wet separation. However the separation efficiency is far from sufficient. WUR is investigating dry electrostatic separation features of a multitude of flours based on dispersing particles in a gas (air) stream, charging the particles and then separating them in an electro-magnetic field. Depending on particle properties (not sticky, shape, chargeability, density) and size reduction to set proteins free from other flour constituents. Separation tests have been executed and results compared with modelling data.

Electrostatic separation of food powders is feasible, depending on milling and charging and the separation performance can be characterised by their test facility. www.fbr.wur.nl

 


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