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Caking of Powders and The Analysis of The Causes
Caking of Powders and The Analysis of The Causes
These powders are prone to caking, which influences their quality and usage. In
the majority of the examples, caking of powders is a result of the absorption of
moisture from the environment.
The caking rate in powders and the factors that contribute to caking at different
stages can be studied by utilizing powder rheometers.
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Caking of Powders and the Analysis of the Causes
powders throughout the process of testing. The powders must be placed under
stringent testing in order to evaluate the onset and development of caking.
Testing Methods
Rheometers are very helpful in calculating the dynamic features of a sample
and also allows the direct measurement of the flowability of a powder.
The Basic Flowability Energy (BFE) is the most critical baseline characteristic.
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Caking of Powders and the Analysis of the Causes
This is the amount of energy required to rotate a blade that is submerged in the
powder at a particular vertical and rotational speed.
The BFE value can be quantified by automated test techniques and is the most
vital parameter that provides a good understanding of the cohesive
characteristics of the powder sample.
The caking of powders affects the value of BFE significantly for the reasons
outlined below. Caking increases the inter-particle bonding which means that
more energy is required to rotate the blade. If the caked sample is stiff, it will
be more resistant to movement.
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Caking of Powders and the Analysis of the Causes
It was noticed that in both of the samples, BFE increased at first over a period
of four days. After four days, the consolidated sample demonstrated a
significant increase in BFE.
The resistance displayed by the consolidated sample was double that of the first
value after five and a half days. In comparison, the unconsolidated powder
showed this amount of resistance just after eight days. The BFE value steadily
increased in both of the samples.
The results suggest that it is more effective to store the powder after subjecting
it to low stress, and the storage period should be limited to four days.
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Caking of Powders and the Analysis of the Causes
Discussed below are some practical solutions to manage caking. Running the
bin with a small level of powder and topping it up frequently with small volumes
is one suggestion.
This method decreases the amount of pressure applied to the material in the
hopper and also reduces the amount of time that the powder is stored in the
bin.
The time that the powder is kept in the bin is related to the flow within the bin;
it decreases uniformly for powders running in a mass flow, but that is not the
same for funnel flow.
Mass flow describes when all of the powder particles moving in the bin and the
powder is taken out of the bin in a first in, first out sequence.
If a hopper has walls that are steeper than the limiting value, mass flow will
occur. When such a hopper is not utilized, funneling will happen and the storage
time of the powder becomes non-uniform. Figure 3 shows both of these flows.
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Caking of Powders and the Analysis of the Causes
Figure 3. Comparing powder transit through a hopper under A) mass flow and
B) funnel flow conditions. Image Credit: Freeman Technology
Caking is affected by the flow in the bin and additionally by the static storage of
the powder.
Conclusion
It is evident from the above description how caking influences the performance
of the powder and can limit its quality by a significant extent.
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Caking of Powders and the Analysis of the Causes
In 2007 the company received the Queen’s Award for Enterprise in Innovation
and in 2012 the Queen’s Award for Enterprise in International Trade.
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Caking of Powders and the Analysis of the Causes
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Caking of Powders and the Analysis of the Causes
In 2007 the company received the Queen’s Award for Enterprise in Innovation
and in 2012 the Queen’s Award for Enterprise in International Trade.
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