DEPARTMENT OF BIORESOURCE ENGINEERING
McGill University, Macdonald Campus
FOOD ENGINEERING LABORATORY
LABORATORY #1: SIEVE ANALYSIS
Place:
Date:
Report due date:
Online
Friday, September 16, 2022
Friday, September 23, 2022
INTRODUCTION
Particle size and its distribution within a material quantity, i.e., the fractions of particles of different
sizes, have crucial influence on physical and chemical properties as well functionalities of a food
material. Therefore, characterization of bulk goods of different forms and size distribution are essential
part of food quality assessment. There are different methods that can be used for particle size analysis.
The data provided in this lab is for sieve analysis.
OBJECTIVE
1.
To understand the role of particle and size distribution onfood quality assessment
2.
To understand how to evaluate and interpret sieve analysis data.
3.
PROCEDURE
-
Typical equipment used in sieve analysis include sieves, pans are shaker mechanism. Important
factors to consider include the mesh size and sieve number, amount of material retained on
each sieve and shaking time.
-
Review and become familiar with basic mechanical sieve analysis procedure.
-
Conduct analysis of a provided particle size distribution data that was obtained from a sieve
analysis.
-
Review other methods of particle size distribution analysis.
-
Review papers that are provided on the topic
QUESTIONS
1. The particle sizes of three different flours were measured by sieve analysis. The data in Table 1 was
obtained during the test.
Table 1. Particle size measurement details of three different flours
Sieve Size
Wheat flour particle
present (g)
Banana flour
particle present
(g)
Cocoa flour
particle present
(g)
1.8 mm
260
300
280
600 μm
225
250
240
300 μm
210
150
200
150 μm
138
120
150
106 μm
87
95
85
90 μm
35
60
35
75 μm
30
15
10
45 μm
15
10
Calculate:
a) Calculate the percentage retained and passed on each sieve. Clearly show your calculations.
b) Plot a cumulative size analysis and size distribution analysis graph.
c) As a food engineer/food Scientist, discuss the quality impacts of using flours from cocoa (Table 1)
from sieve size of 150 μm and 75 μm in the production of chocolate.
NOTE: You may have to conduct a literature review in order to address this question properly.
Important: link to a YouTube video on how to plot particle distribution curve:
https://youtu.be/o5fTAuwSGRE
REFERENCES
ANSI/ASAE S319.4 FEB2008 (R2012). Method of Determining and Expressing Fineness of Feed Materials
by Sieving
Gagan Mongia & Gregory R. Ziegler (2000) The role of particle size distribution of suspended solids in
defining the flow properties of milk chocolate, International Journal of Food Properties, 3:1, 137-147,
DOI: 10.1080/10942910009524621
Hera et al. (2013). Influence of flour particle size on quality of gluten-free rice bread. LWT 54(1): 199-206
VIDEOS:
1.
Particle Size Analysis (Sieves and Hydrometer).
https://www.youtube.com/watch?v=QqxfwpUtEoQ
2.
Hosokawa Micron Powder Systems Webinar on particle analysis.
https://www.youtube.com/watch?v=IW3DPKs6Qj4