Size controls on the crossover from normal to self-inhibited sintering of ice spheres

Willibald, Carolin; Dual, Jürg; Schneebeli, Martin; Löwe, Henning

doi:10.1016/j.actamat.2021.116926

Cited by 2 publications

(4 citation statements)

References 32 publications

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“…Sintering can occur during processes performed near the phase transition temperature, during which the energy required to drive atomic and/or molecular mass fluxes is provided (Spusta & Karel, 2015; Willibald et al., 2021). Sintering involves the adherence of particles and the growth of intergranular bonds during processing under moderate pressure for an extended period of time (Palzer, 2005; Willibald et al., 2021). Sintering is used to increase the density of a structure by considerably decreasing its surface energy (Spusta & Karel, 2015).…”

Section: Evolution and Collapse Of Pores In Powdersmentioning

confidence: 99%

“…This bonding decreases the total surface area and increases the strength by transforming weak connections (such as van der Waals) among the particles into stronger connections (such as covalent, ion–ion, and ion‐covalent connections) (German, 2010; Kuczynski, 1990; Spusta & Maca, 2019). During this phenomenon, several mass‐transfer mechanisms can play a role in the contact areas, such as surface and grain boundary diffusion, vapor diffusion, and plastic flow (Willibald et al., 2021). The sintering phenomenon can be affected by different processing conditions, such as temperature, time, and pressure (Spusta & Maca, 2019).…”

Section: Evolution and Collapse Of Pores In Powdersmentioning

confidence: 99%

“…Initially, the particles come into contact with each other (Figure 8a). Greater particle adhesion results in the formation of bridges (necks), resulting in a higher contact area between neighboring particles and reducing the open pore volume among them (Figure 8b) (Willibald et al., 2021). These necks can be created through one or more mechanisms, such as viscous/plastic flow, evaporation, condensation, volume diffusion, and surface diffusion (Kuczynski, 1990; Spusta & Karel, 2015).…”

Section: Evolution and Collapse Of Pores In Powdersmentioning

confidence: 99%

See 2 more Smart Citations

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Sultana,

Aghajanzadeh,

Thibault

et al. 2024

Comp Rev Food Sci Food Safe

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The contribution of dehydration to the growing market of food powders from slurry/liquid matrices is inevitable. To overcome the challenges posed by conventional drying technologies, several innovative approaches have emerged. However, industrial implementation is limited due to insufficient information on the best‐suited drying technologies for targeted products. Therefore, this review aimed to compare various conventional and emerging dehydration technologies (such as active freeze, supercritical, agitated thin‐film, and vortex chamber drying) based on their fundamental principles, potential applications, and limitations. Additionally, this article reviewed the effects of drying technologies on porosity, which greatly influence the solubility, rehydration, and stability of powder. The comparison between different drying technologies enables informed decision‐making in selecting the appropriate one. It was found that active freeze drying is effective in producing free‐flowing powders, unlike conventional freeze drying. Vortex chamber drying could be considered a viable alternative to spray drying, requiring a compact chamber than the large tower needed for spray drying. Freeze‐dried, spray freeze‐dried, and foam mat‐dried powders exhibit higher porosity than spray‐dried ones, whereas supercritical drying produces nano‐porous interconnected powders. Notably, several factors like glass transition temperature, drying technologies, particle aggregation, agglomeration, and sintering impact powder porosity. However, some binders, such as maltodextrin, sucrose, and lactose, could be applied in controlled agglomeration to enhance powder porosity. Further investigation on the effect of emerging technologies on powder properties and their commercial feasibility is required to discover their potential in liquid drying. Moreover, utilizing clean‐label drying ingredients like dietary fibers, derived from agricultural waste, presents promising opportunities.

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Section: Evolution and Collapse Of Pores In Powdersmentioning

confidence: 99%

Section: Evolution and Collapse Of Pores In Powdersmentioning

confidence: 99%

Section: Evolution and Collapse Of Pores In Powdersmentioning

confidence: 99%

See 1 more Smart Citation

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Sultana,

Aghajanzadeh,

Thibault

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Ice particles tend to stick together quickly since ice is almost always near its melting point. [1][2][3] Due to the sticking of ice particles, a pull-off force is required to separate them. This pull-off force is called sintering force.…”

Section: Introductionmentioning

confidence: 99%

Ice sintering: Dependence of sintering force on temperature, load, duration, and particle size

Bahaloo

Eidevåg

Gren

et al. 2022

Journal of Applied Physics

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We present experiments along with an approximate, semi-analytic, close-form solution to predict ice sintering force as a function of temperature, contact load, contact duration, and particle size during the primary stage of sintering. The ice sintering force increases nearly linear with increasing contact load but nonlinear with both contact duration and particle size in the form of a power law. The exponent of the power law for size dependence is around the value predicted by general sintering theory. The temperature dependence of the sintering force is also nonlinear and follows the Arrhenius equation. At temperatures closer to the melting point, a liquid bridge is observed upon the separation of the contacted ice particles. We also find that the ratio of ultimate tensile strength of ice to the axial stress concentration factor in tension is an important factor in determining the sintering force, and a value of nearly 1.1 MPa can best catch the sintering force of ice in different conditions. We find that the activation energy is around 41:4 KJ/mol, which is close to the previously reported data. Also, our results suggest that smaller particles are "stickier" than larger particles. Moreover, during the formation of the ice particles, cavitation and surface cracking is observed which can be one of the sources for the variations observed in the measured ice sintering force.

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Size controls on the crossover from normal to self-inhibited sintering of ice spheres

Cited by 2 publications

References 32 publications

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Exploring conventional and emerging dehydration technologies for slurry/liquid food matrices and their impact on porosity of powders: A comprehensive review

Ice sintering: Dependence of sintering force on temperature, load, duration, and particle size

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