Relative Caking Tendency of Fertilizers

Adams, J. Richard; Ross, William H.

doi:10.1021/ie50373a029

Cited by 13 publications

(8 citation statements)

References 4 publications

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“…This predicted dependence of on the pressure can be verified by the existing data of NaCl, KC1, NaN03, (NH4)2S04, and urea (Adams and Ross, 1941;Ross et al, 1945; Ezaki and Sugiyama, 1960). Plotted results are shown in Figure 6a and b, indicating that cc pi.o~i.7 (34)…”

Section: Model Of Caking Processsupporting

confidence: 80%

“…Experimental study of the caking strength of NaCI, (NH4)2S()4, KC1, NaN03, and urea, etc. have been carried out by several investigators (Adams and Ross, 1941;Ross et al, 1945; Ezaki and Sugiyama, 1960;Nash et al, 1965; Tucker and Roy, 1969;Masuzawa, 1970). However, as to the theoretical point of view, no paper has been available to the writer's knowledge.…”

Section: Introductionmentioning

confidence: 99%

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Evaluating the Caking Strength of Powders

Tanaka¹

1978

Ind. Eng. Chem. Prod. Res. Dev.

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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 in the variation of the caking strength with atmospheric conditions as well as time.

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Section: Model Of Caking Processsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Evaluating the Caking Strength of Powders

Tanaka¹

1978

Ind. Eng. Chem. Prod. Res. Dev.

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“…With reference to the solutions selected from outside the area, solution 3 showed marked improvement in caking tendency over solution B, solution 12 showed little change from solution D, and solutions U and 2 had comparable caking tendencies. As both of the latter solutions showed marked improvement over present commercial solutions, because of its high nitrogen content, and despite its T °Determined by n-hexane entrainment.…”

Section: Resultsmentioning

confidence: 99%

“…Methods outlined in the literature for evaluating the caking properties of fertilizers were examined and in some cases tried, but none was fotind satisfactory. The method finally worked out incorporated certain ideas from Adams and Ross (3) and modifications which, in the authors' opinion, made the procedure simulate more nearly actual conditions that might be encountered in the field. Dead weight pressure and temperature drop were employed for the formation of standard sized cakes of the experimental products, and a sensitive crushing apparatus was used for determining the strengths of the cakes formed.…”

Section: Testing Methodsmentioning

confidence: 99%

Fertilizer Formulation, Influence of Formulation on Physical Properties of Fertilizers

Turbett¹,

MacArthur²

1954

J. Agric. Food Chem.

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This work was undertaken to determine to what degree caking in fertilizers could be controlled by formulation. A method for determining caking tendencies was devised. The composition of ammoniating solution and the solution phase of a 3-12-12 fertilizer were studied to determine their influence on caking. The work indicated that improvement in the condition of mixed fertilizer could be obtained by controlling ammoniation solution composition. Metathesis contributed markedly to the amount of objectional salts in solution and to crystal forms deposited from the solution phase, and, within the range normally found in mixed fertilizer, degree of ammoniation and moisture content contributed little to caking. Until drying becomes common practice in fertilizer manufacture, it appears that physical condition can be improved by selection of proper raw materials. The caking of mixed goods during the time between bagging and application is a problem, long recognized in the fertilizer industry. Various facets of .the problem have been studied and Worth-while information has been obtained. Adams and Ross (2) reported on the caking tendency of pure salts, Lawrence (8) discussed the factors considered most detrimental to well conditioned goods, and Rader (77) markedly increased the knowledge of the solution phase composition. Other authors have studied hygroscopicity (7, 70, 75, 76), chemical reaction (5, 6, 9, 73), and similar topics concerned with or closely related to caking of fertilizer.Study of the reported work indicated that many factors influence caking: loss of moisture, change in temperature,

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“…Numerous accelerated caking tests have been developed in the past 30 years. A pressure bomb test (Adams and Ross, 1941) was applied to several types of fertilizer materials in an extensive investigation of the variables influencing test results. This test has been used (Hardesty and Kumagai, Chemical Research and Development Laboratories, Agricultural Division, American Cyanamid, Princeton, N.J. 08540 1952; Kumagai and Hardesty, 1956) in an investigation of the effectiveness of conditioners on granular mixed goods.…”

mentioning

confidence: 99%

Development of an accelerated caking test for urea

Gilbert¹,

Knapp²

1970

J. Agric. Food Chem.

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A new accelerated caking test for use with urea has been developed and used in screening potential conditioning agents. The urea sample is held under pressure in a perforated cylindrical mold while temperature and relative humidity are cycled, to cause alternate absorption and loss of moisture. The degree of caking was measured by a penetrom-eter and was expressed as a caking index: hardness of unconditioned urea divided by the hardness of conditioned urea.Tests of 31/-2 days duration were satisfactorily correlated with 1-and 3-month bag storage tests run at two different urea producing plants.

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Relative Caking Tendency of Fertilizers

Cited by 13 publications

References 4 publications

Evaluating the Caking Strength of Powders

Evaluating the Caking Strength of Powders

Fertilizer Formulation, Influence of Formulation on Physical Properties of Fertilizers

Development of an accelerated caking test for urea

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