1978
DOI: 10.1021/i360067a013
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Evaluating the Caking Strength of Powders

Abstract: Ultimate caking strength of powder products was evaluated through a model of spheres in contact in terms of the recrystallized solid bridge. Temperature dependence on the caking strength could be interpreted by the interactions of those on the solubility, mass transfer rates, strength of crystallite structure, etc. Effects of other atmospheric conditions were also explained through the model. Past experimental data of NaCI showed good agreement with the theory, not only in the evaluation of the order but also … Show more

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Cited by 28 publications
(14 citation statements)
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“…The mechanical strength of solid bridges depends not only on temperature, humidity and pressure, but it depends also on the mass transfer, the solubility of the powder in water and the number of contact points, i.e. on the coordination number of particles in the powder bed 3) . A schematic representation of the adsorption of water molecules followed by capillary condensation and dissolution of the solid phase is proposed in Fig.…”
Section: Introductionmentioning
confidence: 99%
“…The mechanical strength of solid bridges depends not only on temperature, humidity and pressure, but it depends also on the mass transfer, the solubility of the powder in water and the number of contact points, i.e. on the coordination number of particles in the powder bed 3) . A schematic representation of the adsorption of water molecules followed by capillary condensation and dissolution of the solid phase is proposed in Fig.…”
Section: Introductionmentioning
confidence: 99%
“…An equation for the radius of the solid bridge can be found in Tanaka [18] where n b is the volume of the bridge for a single particle around the contact area between two particles, R is the radius of the particle, and b is the radius at the narrowest part of the bridge. The volume n b can be calculated by tracking changes in the moisture content of the solids during a wetting/ drying cycle.…”
Section: Modelling Of Moisture Migration Cakingmentioning
confidence: 99%
“…Preliminary calculations also found that the rate of enthalpy changes generated from these processes were negligible compared to the heat transfer involved in temperature cycling (the rate of heat generated from condensation on the sugar particles was 0.0003 W compared to the rate of heat transfer due to conduction of 24 W). From this the radius at the narrowest part of the bridge (the neck) b, can be calculated thus [3]:…”
Section: Background and Theorymentioning
confidence: 99%
“…With these simplications this could then be developed into Rumpf's equation for the tensile strength of agglomerates formed from monosized particles [3][4][5] thus:…”
Section: Background and Theorymentioning
confidence: 99%