Breaker bars

Mechanical Methods Static or rotating breaker bars or slowly revolving paddles are sometimes successful. Their application in conjunction with other methods is frequently better. As indicated in the theory of foams, they will work better if installed at a level at which the foam has had some time to age and drain. A rotating breaker works by deforming the foam, which causes rupture of the lamella walls. Rapidly moving slingers will throw the foam against the vessel wall and may cause impact on other foam outside the envelope of the... 

Unlike sieve trays, valve trays were observed to experience substantial weeping from the inlet row of valves (72). An inlet weir about 1 in tall was shown (72) to roughly half this inlet weep at higher liquid rates (> 5 gpm/in) but to be less effective at lower liquid rates. The installation of such an inlet weir ( interrupter" or breaker bar) is a common design practice on valve trays. 

FIG. 21-157 Examples of low-shear mixers used in granulation, (a) Ribbon blender (h) planetary mixer (c) orbiting screw mixer (d) sigma blender (e) double-cone blender with baffles (/) v blender with breaker bar. (See also Solids Mixing. ) [( ) and (d), Chirkot and Propst, in Parikh (ed.). Handbook of Pharmaceutical Granulation Technology, Taylor 6- Francis, 2005.]... 

Opposing breaker bars on opposite wall of vessel, not... 

Mechanical agitators. A wide variety of agitators are available. These are typically very low- (2- to 3-r/min) speed devices with shafts and breaker bars,. tators typically cycle at the same time as silo unloading systems to break up bridging. It is generally not advisable to allow agitators to run continuously as they may cause fines in the material. 

Clinker cooling - types of clinker cooler Fig.38 Inlet socket with breaker bar... 

The entry zone where the food is rapidly heated and is covered in a few seconds with small steam bubbles, more or less uniform in size and distribution. Bubbles keep the food pieces separated and, along with the flow of oil, prevent clump formation. Mechanical pressure or even pressure due to excessive oil flow that would force the food pieces into close contact must be avoided in the entry zone. The food must move freely with the aid of a smooth oil flow. At the end of the entry zone a breaker bar or any other appropriate device may be used for the separation of any clumps that have been formed. Starch, in starch containing foods like savory snacks and potato products, begins to gelatinize in the entry zone, first on the surface and later through to the interior. 

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