Advanced Particle Technology Laboratory – APTLab
The laboratory activities focus on several aspects of Particle Technology and aim at solving handling and processing problems. Bulk properties are often affected by single particle properties. We therefore investigate the link between microscopic and macroscopic properties of the particulate solids. As a result we mainly work in the following areas:
- mechanics and rheology of granular solids
- powder flowability (flow function, Hausner and packing ratios, static & dynamic angles of repose)
- internal friction angle, cohesion, tensile strength of powders
- design for flow of hoppers and silos
- pharmaceutical and food powders processing
- mixing of solids and mixers scale-up (high and low shear mixers)
- study of segregation phenomena and mitigation strategies
- particle size enlargement by wet agglomeration
- characterization of particulate solids (size, shape, wettability, flowability)
- multiphase phenomena (gas-solid flows, rheology of wet granular materials and drying of solids)
- wetting and re-dispersion of dehydrated food powders (soups and beverages reconstitution from dry powders)
Our approach to Particle Technology is both experimental (see Facilities >>>) and numerical (mainly Finite Element Method, FEM, and Distinct Element Method, DEM simulations of particulate materials).
The laboratory works with state-of-the-art facilities. In addition it shares expertise (Collaborations >>>) and additional facilities with other academic groups in order to tackle the often complex problems of Particle Technology.
The research laboratory belongs to the Department of Industrial Engineering (DII) at the University of Padova (Italy).
Simulation of free surface granular flows in tumblers (2017) Advanced Particle Technology, 28, 1028-1037.
Artificial vision system for particle size characterization from bulk materials (2017) Chemical Engineering Science, 164, 246-257.
In-line characterization of ground oilseeds concentration in solid-liquid dispersions in the food industry (2017) LWT – Food Science and Technology, 77, 298-307.