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Division of Food Technology
SOP-5000.02
Standard Operating Procedure
Title
SOP-5000.00
Course description for particle technology
Author
Date
................................................................
........................
Marie Wahlgren
QA-Approval
Date
................................................................
........................
Petr Dejmek
Distribution: All students in the course
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Division of Food Technology
SOP-5000.02
Purpose
The purpose of this SOP is to give a description of the course Particle technology.
Responsibility
The teacher in pharmaceutical technology is responsible for this SOP.
Introduction
The aim is to acquire knowledge within the field of particle technology including
particle characterisation as well as particle interactions in different types of fluids in
order to be able to identify and solve problems arising when handling particular
material.
The course covers the following subjects: Flow around single particles and through
porous beds. Characterisation of particles and powders. Measurement of particle size
distribution. Sampling. Storage in silo. Mixing. Segregation. Hydraulic and pneumatic
transport. Grinding. Agglomeration. Wet granulation. Tabletting. Coating.
Learning outcomes
Knowledge and understanding
• Understand how the properties of the single particles influence their
performance at particle characterisation and in flowing systems.
• Understand how the properties of assemblies of particles influence the
characterisation of bulk of particles and particulate unit operations.
• Be able to define basic concepts within particle technology
Skills and Abilities
• Be able to apply basic fluid dynamics on particulate flowing systems
• Be able to apply the knowledge of single particles and bulk material on a
number of particulate unit operations
• Be able to present solutions of a problem in short written communications.
• Be able to present a small project orally and in a project report
Values and Attitudes
• Be able to independently acquire and value information
Description of the course
The course is comprised of 13 different topics presented in lectures. Assignment
problems are introduced in most lectures. Solutions to each assignment problem is
submitted individually as a typed short memo and will be discussed at a seminar.
The course also includes a group practical that will include the characterization of a
sample. The practical is divided into two parts: characterization of individual
particles, and production of granulates and characterization of granulates. The
practical will be reported both as a report of max 10 pages and as oral presentations,
see SOP 5003.
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Division of Food Technology
SOP-5000.02
Examination
The course grade is pass/fail (UG) and to pass the course the student shall have
completed all exercises including the practical. The student has to
• Submit all the assignment memos and actively participate in all seminars.
• Participate actively in the practical, hand in a written report and present the
results in a seminar according to SOP 5003
Course literature
Coulson, J M, Richardson, J F: Chemical Engineering - particle technology and
separation processes, Vol.2, 4th ed, Pergamon Press, Oxford 1993.
Aulton, M E (ed.): Pharmaceutics- the science of dosage form design, 2nd ed.,
Churchill Livingstone, New York 2002.
Handouts from the division.
Electronic books from Elin
Hiroaki Masuda, Ko Higashitani, Hideto Yoshida Powder Technology Handbook
Practical information
Contact information teachers
Professor Petr Dejmek (PD), petr.dejmek@food.lth.se, 046- 222 98 10
Lecturer Marie Wahlgren (MW), marie.wahlgren@food.lth.se, 0702-216689
Tutor for laboratory experiment Emma Magnusson, em22cc@student.hik.se
Deadlines etc
The assignments memos should be handed in at the corresponding seminar
The written report on the practical exercise should be handed in before the date of the
final seminar.
Procedure for seminars
All students will submit a short memo of their solution prior to the start of the
seminar. A randomly chosen student will present his/her solution, and the student
group will discuss this solution in relation to alternative suggested solutions.
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Division of Food Technology
Review history
Revised March 12 2009, PD
SOP-5000.02