Understanding powder caking : Predicting caking strength from individual particle contacts
Identifieur interne : 000578 ( PascalFrancis/Checkpoint ); précédent : 000577; suivant : 000579Understanding powder caking : Predicting caking strength from individual particle contacts
Auteurs : M. Wahl [Allemagne] ; U. Bröckel [Allemagne] ; L. Brendel [Allemagne] ; H. J. Feise [Allemagne] ; B. Weigl [Allemagne] ; M. Rock [Allemagne] ; J. Schwedes [Allemagne]Source :
- Powder technology [ 0032-5910 ] ; 2008.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Industrie alimentaire, Agglomération.
English descriptors
- KwdEn :
Abstract
The chemical, pharmaceutical and food industries generate an average output of 300,000 tonnes of solid products per company per year. Caking of these products is therefore a major concern to the industry. This paper concentrates on caking due to crystal bridges formed under the influence of humidity. Using the micro-macro approach, it is shown how the bulk strength of caked solids can be predicted from individual particle contacts. The individual particle contact measurements are performed in a new test device, the DAPP system, built for particles in the half-millimetre size range. For the modelling, a contact-dynamics model was adapted to caked systems. It proved important to use the complete crystal bridge strength distribution in the simulation. Under these conditions modelling and validation experiment coincided to a factor of two.
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