Amal Barkouti - Academia.edu (original) (raw)

Papers by Amal Barkouti

Euro-Mediterranean Journal for Environmental Integration, Dec 28, 2023

Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglome... more Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglomerates with improved instant properties. The growth of agglomerates was studied following the evolution of the particle size distribution during agglomeration under different conditions of processing. During the first minutes, initial particles (180µm) associated to form two size populations (250 and 400 µm). The smallest one disappeared quickly while the largest one increased in size until 650-700 µm at the end of experiment (30-40 min). The tested conditions corresponding to a lower final particle moisture content (6.8-7.0 % d.b.) generated the smaller agglomerates (650-640 µm).

Powder Technology, 2014

The wet agglomeration of powder results from the combined action of mechanical energy and the add... more The wet agglomeration of powder results from the combined action of mechanical energy and the addition of a wetting liquid binder. The wet agglomeration process is induced by successive contacts and/or collisions between native particles and nuclei/agglomerates. The aim of this work is to identify the phenomenological law that leads to the association mechanism occurring during the wet agglomeration of durum wheat semolina in a low shear mixer. This work is based on the study of the distribution of properties of the structures formed during the process. A twin study of the water content and solid volume fraction distributions of structures appearing in the bulk for each experimental wetting highlights the growth regime of an agglomerate. In this regime, a decrease in solid volume fraction associated with an increase in median diameter is observed. This leads to the fractal growth of structures. Despite this, the agglomerates progressively saturate, pore network filling occurring faster than volume expansion. Analysis of the standard deviations of the hydro-textural parameters (water contents and solid volume fractions) highlights their dependence on the diameters of agglomerates. This suggests that wet agglomeration preferentially occurs between structures of the same size and texture. This pattern of association is in accordance with the fractal structuration previously highlighted in low shear mixers under the same wetting and mixing conditions.

Powder Technology, Jul 1, 2012

Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into dr... more Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into droplets depends on the nature of the nozzle, on the process parameters as well as physicochemical characteristics of the fluid. The aim of this work is to study the contribution of the process (liquid outlet speed and air pressure) and physicochemical (viscosity and surface tension) factors on the size distribution of droplets generated by single-and two-fluid flat spray nozzles. The obtained droplet median diameters which range between 77 and 594 μm for the single-fluid nozzle and between 11 and 599 μm for the two-fluid nozzle, are discussed in relation with operating conditions of atomization process. Dimensional analysis was performed as a modeling approach. Despite energy input for the droplet formation is known to be influenced by different origins according to single and two-fluid nozzles, it is shown that a unique correlation, with specific values of parameters for each nozzle type, gathers all the parameters affecting droplet size. In the range of process and formulation parameters tested, this correlation is validated and gives satisfactory agreement for the singleand two-fluid nozzles.

La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits al... more La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits alimentaires tel que le couscous. Largement consomme dans les pays d’Afrique du Nord et au Moyen Orient, le couscous est peu couteux, facile a preparer et sa valeur nutritionnelle est elevee

American Journal of Agricultural Science, Engineering, and Technology

In this work, a simulation of the climate change impact on the wheat grain storage process in Nor... more In this work, a simulation of the climate change impact on the wheat grain storage process in Northwestern regions of Tunisia was investigated based on grain aeration systems. This simulation was conducted by implementing the software package called Zephyrus for a period from 2041 to 2070 during storage season from the 01st of July to the 30th of November. The model estimates grain moisture content, grain temperature, and dry matter loss. The results showed a significant potential of the Zypherus strategy to maintain the grain moisture content around 12.2± 0.2% w.b. and to reduce grain temperatures from 35°C to 24 ± 1.5°C inside the silo. Consequently, under these values, the wheat storage process is considered safe and preserves wheat quality during the simulated storage period. Moreover, the wheat dry loss matter was about 0.8% during the whole storage period for each simulated year (approximately 0.15% per month).

HAL (Le Centre pour la Communication Scientifique Directe), Nov 29, 2011

The insecticidal effect of natural basalt powder on Tribolium castaneum was evaluated. Two tests ... more The insecticidal effect of natural basalt powder on Tribolium castaneum was evaluated. Two tests were used to study the insecticidal action of the basalt powder on the stored durum wheat. The coating test followed by the Bioassay test. The coating test of Tribolium castaneum adults in 10g of natural basalt powder, for 17 samples at rate of 25 adults per sample and an uncoated control, showed an insecticidal effect of the said powder with mortality rate of 100% for 70 hours of exposure against 5% for the control sample with a homogeneity of the mortality rate for the 17 samples. The bioassay test was carried out on durum wheat, the natural basalt powder was applied as dust at six different doses. The results of showed an insecticidal efficacy closely related to the dose and the time of exposure. The 500ppm dose showed insecticidal potential after 12 days of exposure against Tribolium castaneum (100% mortality). However, the 300ppm dose showed significant efficacy (100% mortality) aga...

Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglome... more Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglomerates with improved instant properties. The growth of agglomerates was studied following the evolution of the particle size distribution during agglomeration under different conditions of processing. During the first minutes, initial particles (180µm) associated to form two size populations (250 and 400 µm). The smallest one disappeared quickly while the largest one increased in size until 650-700 µm at the end of experiment (30-40 min). The tested conditions corresponding to a lower final particle moisture content (6.8-7.0 % d.b.) generated the smaller agglomerates (650-640 µm).

La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits al... more La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits alimentaires tel que le couscous. Largement consomme dans les pays d’Afrique du Nord et au Moyen Orient, le couscous est peu couteux, facile a preparer et sa valeur nutritionnelle est elevee

Powder Technology, 2012

Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into dr... more Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into droplets depends on the nature of the nozzle, on the process parameters as well as physicochemical characteristics of the fluid. The aim of this work is to study the contribution of the process (liquid outlet speed and air pressure) and physicochemical (viscosity and surface tension) factors on the size distribution of droplets generated by single-and two-fluid flat spray nozzles. The obtained droplet median diameters which range between 77 and 594 μm for the single-fluid nozzle and between 11 and 599 μm for the two-fluid nozzle, are discussed in relation with operating conditions of atomization process. Dimensional analysis was performed as a modeling approach. Despite energy input for the droplet formation is known to be influenced by different origins according to single and two-fluid nozzles, it is shown that a unique correlation, with specific values of parameters for each nozzle type, gathers all the parameters affecting droplet size. In the range of process and formulation parameters tested, this correlation is validated and gives satisfactory agreement for the singleand two-fluid nozzles.

Advances in food and nutrition research, 2013

Food powders are used in everyday life in many ways and offer technological solutions to the prob... more Food powders are used in everyday life in many ways and offer technological solutions to the problem of food production. The natural origin of food powders, diversity in their chemical composition, variability of the raw materials, heterogeneity of the native structures, and physicochemical reactivity under hydrothermal stresses contribute to the complexity in their behavior. Food powder agglomeration has recently been considered according to a multiscale approach, which is followed in the chapter layout: (i) at the particle scale, by a presentation of particle properties and surface reactivity in connection with the agglomeration mechanisms, (ii) at the mechanisms scale, by describing the structuration dynamics of agglomerates, (iii) at the process scale, by a presentation of agglomeration technologies and sensors and by studying the stress transmission mode in the powder bed, and finally (iv) by an integration of the acquired knowledge, thanks to a dimensional analysis carried out...

Powder Technology, 2011

The wet agglomeration of durum wheat semolina is an important stage in couscous production which ... more The wet agglomeration of durum wheat semolina is an important stage in couscous production which contributes to the final quality of the end products (couscous grains). There is still a lack of studies in investigating the agglomeration mechanisms of durum wheat semolina. The present study aims to investigate the agglomeration mechanisms occurring during the wetting/mixing process of durum wheat semolina. This process implies the mixing of semolina with different quantities of water in low shear mixers at fixed operating speed. The wet agglomeration mechanisms promote significant changes in size and textural parameters that have been investigated. The evolution in the diameter of the agglomerated structures (nuclei, agglomerates and dough pieces) composing the bed bulk, shows a continuous growth process associated to the expansion of their internal structure. Descriptions of the internal and the external structures of these elements are investigated by scanning electron microscopy. The evolution of solid volume fraction is depicted with respect to the water content at both bed bulk scale and agglomerate scale. At the bed bulk scale, a three-stage texturing phenomenon is identified. At the agglomerate scale, the evolution of solid volume fraction can be related to the evolution of the agglomerate size. The relation between the diameter and the solid volume fraction of the agglomerates can be modeled by a power law equation and could thus indicate that the agglomeration mechanism of durum wheat semolina is a fractal formation process.

Powder Technology, 2014

The wet agglomeration of powder results from the combined action of mechanical energy and the add... more The wet agglomeration of powder results from the combined action of mechanical energy and the addition of a wetting liquid binder. The wet agglomeration process is induced by successive contacts and/or collisions between native particles and nuclei/agglomerates. The aim of this work is to identify the phenomenological law that leads to the association mechanism occurring during the wet agglomeration of durum wheat semolina in a low shear mixer. This work is based on the study of the distribution of properties of the structures formed during the process. A twin study of the water content and solid volume fraction distributions of structures appearing in the bulk for each experimental wetting highlights the growth regime of an agglomerate. In this regime, a decrease in solid volume fraction associated with an increase in median diameter is observed. This leads to the fractal growth of structures. Despite this, the agglomerates progressively saturate, pore network filling occurring faster than volume expansion. Analysis of the standard deviations of the hydro-textural parameters (water contents and solid volume fractions) highlights their dependence on the diameters of agglomerates. This suggests that wet agglomeration preferentially occurs between structures of the same size and texture. This pattern of association is in accordance with the fractal structuration previously highlighted in low shear mixers under the same wetting and mixing conditions.

Dairy Science & Technology, 2013

Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved in... more Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. Water (or binder solution) is sprayed in the fluidized bed of particles to render their surface sticky. The agglomerate growth results from the repetition of different steps (wetting of the particle surface, particles collision and bridging, and drying) and depends on the processing conditions and product properties. In this work, skim and whole milk powders were fluidized in hot air and agglomerated by spraying water in a bench-scale batch fluidized bed. The aim was to study the impact of the sprayed water flow rate (0-5.5 g.min − 1), particle load (300-400 g), initial particle size (200-350 μm), and composition (skim-whole milk) on the growth mechanisms and on the properties of the agglomerates obtained. Powder samples were regularly taken in the fluidized bed during agglomeration and characterized for the size, size distribution, and water content. Whatever the conditions tested, the size increase and the evolution of the particle size distribution during agglomeration were found to mainly depend on the relative amount of water sprayed in the particle bed. Agglomeration occurred in two stages, with first the rapid association of initial particles into intermediate structures, and second, the progressive growth of porous agglomerates. In any case, agglomeration allowed improving instant properties of the milk powder.

Journal of Food Engineering, 2012

ABSTRACT Wet agglomeration mechanisms developing in low shear mixers have been described consider... more ABSTRACT Wet agglomeration mechanisms developing in low shear mixers have been described considering a fractal morphogenesis process that links the median size of the agglomerates with their solid volume fraction via a fractal dimension. It appears fundamental to integrate the polydispersity of the generated structures (nuclei, agglomerates, dough pieces) in the analysis of the agglomeration process in order to approach the industrial problems. The objective of this study is to correlate the influence of the physicochemical characteristics of several liquid binders, on the fractal agglomeration mechanisms. To do so, we considered the values of the fractal model parameters. The obtained results confirmed that semolina wet agglomeration follows a fractal morphogenesis for the different applied liquid binders. Our results also showed a marked influence of the studied physicochemical properties of the liquid binder on the value of the fractal model parameters. During wet agglomeration in low shear mixers, the mechanisms implied during agglomeration (wetting, nucleation and growth) do not occur consecutively, but they coexist throughout at each water contents.

Euro-Mediterranean Journal for Environmental Integration, Dec 28, 2023

Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglome... more Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglomerates with improved instant properties. The growth of agglomerates was studied following the evolution of the particle size distribution during agglomeration under different conditions of processing. During the first minutes, initial particles (180µm) associated to form two size populations (250 and 400 µm). The smallest one disappeared quickly while the largest one increased in size until 650-700 µm at the end of experiment (30-40 min). The tested conditions corresponding to a lower final particle moisture content (6.8-7.0 % d.b.) generated the smaller agglomerates (650-640 µm).

Powder Technology, 2014

The wet agglomeration of powder results from the combined action of mechanical energy and the add... more The wet agglomeration of powder results from the combined action of mechanical energy and the addition of a wetting liquid binder. The wet agglomeration process is induced by successive contacts and/or collisions between native particles and nuclei/agglomerates. The aim of this work is to identify the phenomenological law that leads to the association mechanism occurring during the wet agglomeration of durum wheat semolina in a low shear mixer. This work is based on the study of the distribution of properties of the structures formed during the process. A twin study of the water content and solid volume fraction distributions of structures appearing in the bulk for each experimental wetting highlights the growth regime of an agglomerate. In this regime, a decrease in solid volume fraction associated with an increase in median diameter is observed. This leads to the fractal growth of structures. Despite this, the agglomerates progressively saturate, pore network filling occurring faster than volume expansion. Analysis of the standard deviations of the hydro-textural parameters (water contents and solid volume fractions) highlights their dependence on the diameters of agglomerates. This suggests that wet agglomeration preferentially occurs between structures of the same size and texture. This pattern of association is in accordance with the fractal structuration previously highlighted in low shear mixers under the same wetting and mixing conditions.

Powder Technology, Jul 1, 2012

Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into dr... more Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into droplets depends on the nature of the nozzle, on the process parameters as well as physicochemical characteristics of the fluid. The aim of this work is to study the contribution of the process (liquid outlet speed and air pressure) and physicochemical (viscosity and surface tension) factors on the size distribution of droplets generated by single-and two-fluid flat spray nozzles. The obtained droplet median diameters which range between 77 and 594 μm for the single-fluid nozzle and between 11 and 599 μm for the two-fluid nozzle, are discussed in relation with operating conditions of atomization process. Dimensional analysis was performed as a modeling approach. Despite energy input for the droplet formation is known to be influenced by different origins according to single and two-fluid nozzles, it is shown that a unique correlation, with specific values of parameters for each nozzle type, gathers all the parameters affecting droplet size. In the range of process and formulation parameters tested, this correlation is validated and gives satisfactory agreement for the singleand two-fluid nozzles.

La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits al... more La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits alimentaires tel que le couscous. Largement consomme dans les pays d’Afrique du Nord et au Moyen Orient, le couscous est peu couteux, facile a preparer et sa valeur nutritionnelle est elevee

American Journal of Agricultural Science, Engineering, and Technology

In this work, a simulation of the climate change impact on the wheat grain storage process in Nor... more In this work, a simulation of the climate change impact on the wheat grain storage process in Northwestern regions of Tunisia was investigated based on grain aeration systems. This simulation was conducted by implementing the software package called Zephyrus for a period from 2041 to 2070 during storage season from the 01st of July to the 30th of November. The model estimates grain moisture content, grain temperature, and dry matter loss. The results showed a significant potential of the Zypherus strategy to maintain the grain moisture content around 12.2± 0.2% w.b. and to reduce grain temperatures from 35°C to 24 ± 1.5°C inside the silo. Consequently, under these values, the wheat storage process is considered safe and preserves wheat quality during the simulated storage period. Moreover, the wheat dry loss matter was about 0.8% during the whole storage period for each simulated year (approximately 0.15% per month).

HAL (Le Centre pour la Communication Scientifique Directe), Nov 29, 2011

The insecticidal effect of natural basalt powder on Tribolium castaneum was evaluated. Two tests ... more The insecticidal effect of natural basalt powder on Tribolium castaneum was evaluated. Two tests were used to study the insecticidal action of the basalt powder on the stored durum wheat. The coating test followed by the Bioassay test. The coating test of Tribolium castaneum adults in 10g of natural basalt powder, for 17 samples at rate of 25 adults per sample and an uncoated control, showed an insecticidal effect of the said powder with mortality rate of 100% for 70 hours of exposure against 5% for the control sample with a homogeneity of the mortality rate for the 17 samples. The bioassay test was carried out on durum wheat, the natural basalt powder was applied as dust at six different doses. The results of showed an insecticidal efficacy closely related to the dose and the time of exposure. The 500ppm dose showed insecticidal potential after 12 days of exposure against Tribolium castaneum (100% mortality). However, the 300ppm dose showed significant efficacy (100% mortality) aga...

Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglome... more Fluidized bed agglomeration of skim milk powder by spraying water was used to produce dry agglomerates with improved instant properties. The growth of agglomerates was studied following the evolution of the particle size distribution during agglomeration under different conditions of processing. During the first minutes, initial particles (180µm) associated to form two size populations (250 and 400 µm). The smallest one disappeared quickly while the largest one increased in size until 650-700 µm at the end of experiment (30-40 min). The tested conditions corresponding to a lower final particle moisture content (6.8-7.0 % d.b.) generated the smaller agglomerates (650-640 µm).

La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits al... more La semoule de ble est utilisee comme matiere premiere pour la production de plusieurs produits alimentaires tel que le couscous. Largement consomme dans les pays d’Afrique du Nord et au Moyen Orient, le couscous est peu couteux, facile a preparer et sa valeur nutritionnelle est elevee

Powder Technology, 2012

Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into dr... more Liquid atomization is a largely widespread unit operation. The disintegration of a liquid into droplets depends on the nature of the nozzle, on the process parameters as well as physicochemical characteristics of the fluid. The aim of this work is to study the contribution of the process (liquid outlet speed and air pressure) and physicochemical (viscosity and surface tension) factors on the size distribution of droplets generated by single-and two-fluid flat spray nozzles. The obtained droplet median diameters which range between 77 and 594 μm for the single-fluid nozzle and between 11 and 599 μm for the two-fluid nozzle, are discussed in relation with operating conditions of atomization process. Dimensional analysis was performed as a modeling approach. Despite energy input for the droplet formation is known to be influenced by different origins according to single and two-fluid nozzles, it is shown that a unique correlation, with specific values of parameters for each nozzle type, gathers all the parameters affecting droplet size. In the range of process and formulation parameters tested, this correlation is validated and gives satisfactory agreement for the singleand two-fluid nozzles.

Advances in food and nutrition research, 2013

Food powders are used in everyday life in many ways and offer technological solutions to the prob... more Food powders are used in everyday life in many ways and offer technological solutions to the problem of food production. The natural origin of food powders, diversity in their chemical composition, variability of the raw materials, heterogeneity of the native structures, and physicochemical reactivity under hydrothermal stresses contribute to the complexity in their behavior. Food powder agglomeration has recently been considered according to a multiscale approach, which is followed in the chapter layout: (i) at the particle scale, by a presentation of particle properties and surface reactivity in connection with the agglomeration mechanisms, (ii) at the mechanisms scale, by describing the structuration dynamics of agglomerates, (iii) at the process scale, by a presentation of agglomeration technologies and sensors and by studying the stress transmission mode in the powder bed, and finally (iv) by an integration of the acquired knowledge, thanks to a dimensional analysis carried out...

Powder Technology, 2011

The wet agglomeration of durum wheat semolina is an important stage in couscous production which ... more The wet agglomeration of durum wheat semolina is an important stage in couscous production which contributes to the final quality of the end products (couscous grains). There is still a lack of studies in investigating the agglomeration mechanisms of durum wheat semolina. The present study aims to investigate the agglomeration mechanisms occurring during the wetting/mixing process of durum wheat semolina. This process implies the mixing of semolina with different quantities of water in low shear mixers at fixed operating speed. The wet agglomeration mechanisms promote significant changes in size and textural parameters that have been investigated. The evolution in the diameter of the agglomerated structures (nuclei, agglomerates and dough pieces) composing the bed bulk, shows a continuous growth process associated to the expansion of their internal structure. Descriptions of the internal and the external structures of these elements are investigated by scanning electron microscopy. The evolution of solid volume fraction is depicted with respect to the water content at both bed bulk scale and agglomerate scale. At the bed bulk scale, a three-stage texturing phenomenon is identified. At the agglomerate scale, the evolution of solid volume fraction can be related to the evolution of the agglomerate size. The relation between the diameter and the solid volume fraction of the agglomerates can be modeled by a power law equation and could thus indicate that the agglomeration mechanism of durum wheat semolina is a fractal formation process.

Powder Technology, 2014

The wet agglomeration of powder results from the combined action of mechanical energy and the add... more The wet agglomeration of powder results from the combined action of mechanical energy and the addition of a wetting liquid binder. The wet agglomeration process is induced by successive contacts and/or collisions between native particles and nuclei/agglomerates. The aim of this work is to identify the phenomenological law that leads to the association mechanism occurring during the wet agglomeration of durum wheat semolina in a low shear mixer. This work is based on the study of the distribution of properties of the structures formed during the process. A twin study of the water content and solid volume fraction distributions of structures appearing in the bulk for each experimental wetting highlights the growth regime of an agglomerate. In this regime, a decrease in solid volume fraction associated with an increase in median diameter is observed. This leads to the fractal growth of structures. Despite this, the agglomerates progressively saturate, pore network filling occurring faster than volume expansion. Analysis of the standard deviations of the hydro-textural parameters (water contents and solid volume fractions) highlights their dependence on the diameters of agglomerates. This suggests that wet agglomeration preferentially occurs between structures of the same size and texture. This pattern of association is in accordance with the fractal structuration previously highlighted in low shear mixers under the same wetting and mixing conditions.

Dairy Science & Technology, 2013

Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved in... more Fluidized bed agglomeration is used to produce large and porous dry agglomerates with improved instant properties. Water (or binder solution) is sprayed in the fluidized bed of particles to render their surface sticky. The agglomerate growth results from the repetition of different steps (wetting of the particle surface, particles collision and bridging, and drying) and depends on the processing conditions and product properties. In this work, skim and whole milk powders were fluidized in hot air and agglomerated by spraying water in a bench-scale batch fluidized bed. The aim was to study the impact of the sprayed water flow rate (0-5.5 g.min − 1), particle load (300-400 g), initial particle size (200-350 μm), and composition (skim-whole milk) on the growth mechanisms and on the properties of the agglomerates obtained. Powder samples were regularly taken in the fluidized bed during agglomeration and characterized for the size, size distribution, and water content. Whatever the conditions tested, the size increase and the evolution of the particle size distribution during agglomeration were found to mainly depend on the relative amount of water sprayed in the particle bed. Agglomeration occurred in two stages, with first the rapid association of initial particles into intermediate structures, and second, the progressive growth of porous agglomerates. In any case, agglomeration allowed improving instant properties of the milk powder.

Journal of Food Engineering, 2012

ABSTRACT Wet agglomeration mechanisms developing in low shear mixers have been described consider... more ABSTRACT Wet agglomeration mechanisms developing in low shear mixers have been described considering a fractal morphogenesis process that links the median size of the agglomerates with their solid volume fraction via a fractal dimension. It appears fundamental to integrate the polydispersity of the generated structures (nuclei, agglomerates, dough pieces) in the analysis of the agglomeration process in order to approach the industrial problems. The objective of this study is to correlate the influence of the physicochemical characteristics of several liquid binders, on the fractal agglomeration mechanisms. To do so, we considered the values of the fractal model parameters. The obtained results confirmed that semolina wet agglomeration follows a fractal morphogenesis for the different applied liquid binders. Our results also showed a marked influence of the studied physicochemical properties of the liquid binder on the value of the fractal model parameters. During wet agglomeration in low shear mixers, the mechanisms implied during agglomeration (wetting, nucleation and growth) do not occur consecutively, but they coexist throughout at each water contents.