Abstract
In the food Industry, jet agglomeration plants have been widely used for several years now, to produce agglomerates with favourable instant properties from fine powders. The process is suitable for all foodstuffs containing water-soluble substances when wetted, as well as for mixtures of other powders containing such soluble substances. Short average residence time and narrow residence time-distribution allow processing of materials containing volatile components. In a jet agglomeration plant, freely falling particles are wetted by turbulent-free jets of steam. Colliding wetted particles form agglomerates, provided their relative kinetic energy can be dissipated by the viscous liquid layers on the particles' surface. This article gives a short overview of the basic principles of agglomeration and deals with the mechanisms underlying the jet agglomeration process. The process is described as conducted in the author's pilot plant. Based on experimental results and calculations some general information for plant design is provided.
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