The High Temperature Annular Shear Cell: A modified ring shear tester to measure the flow properties of powders at high temperature

2013 ◽  
Vol 24 (3) ◽  
pp. 609-617 ◽  
Author(s):  
Igino Tomasetta ◽  
Diego Barletta ◽  
Massimo Poletto
Keyword(s):  
High Temperature ◽  
Flow Properties ◽  
Shear Cell ◽  
Ring Shear ◽  
Shear Tester ◽  
Annular Shear Cell

Effects of shear cell size on flowability of powders measured using a ring shear tester

2021 ◽  
Author(s):  
Chenguang Wang ◽  
Sichen Song ◽  
Chamara A. Gunawardana ◽  
David J. Sun ◽  
Changquan Calvin Sun
Keyword(s):  
Cell Size ◽  
Shear Cell ◽  
Ring Shear ◽  
Shear Tester

Flow properties of particles in a model annular shear cell

2012 ◽  
Vol 24 (5) ◽  
pp. 053301 ◽  
Author(s):  
X. Wang ◽  
H. P. Zhu ◽  
A. B. Yu
Keyword(s):  
Flow Properties ◽  
Shear Cell ◽  
Annular Shear Cell

scholarly journals Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS

2015 ◽  
Vol 19 (7) ◽  
pp. 1475-1482 ◽  
Author(s):  
Katarina Slettengren ◽  
Epameinondas Xanthakis ◽  
Lilia Ahrné ◽  
Erich J. Windhab
Keyword(s):  
Powder Flow ◽  
Flow Properties ◽  
Ring Shear ◽  
Shear Tester

scholarly journals A quantitative approach to assess high temperature flow properties of a PA 12 powder for laser sintering

2020 ◽  
Vol 33 ◽  
pp. 101143 ◽  
Author(s):  
David Ruggi ◽  
Claire Barrès ◽  
Jean-Yves Charmeau ◽  
René Fulchiron ◽  
Diego Barletta ◽  
...  
Keyword(s):  
High Temperature ◽  
Laser Sintering ◽  
Quantitative Approach ◽  
Flow Properties

scholarly journals Direct shear testing of flowability of food powders

2012 ◽  
Vol 50 (No. 1) ◽  
pp. 6-10 ◽  
Author(s):  
M. Stasiak ◽  
M. Molenda
Keyword(s):  
Direct Shear ◽  
Potato Flour ◽  
Flow Function ◽  
Flow Properties ◽  
Shear Testing ◽  
Powdered Milk ◽  
Food Powders ◽  
Direct Shear Testing ◽  
Shear Tester

The flow properties were determined for two groups of food powders used in industry: cereal powders and non-starch powders. Materials were different in mean sizes of particles d* ranging from 0.033&nbsp;mm for potato flour to 4.449&nbsp;mm for oatmeal. Experiments were performed in 60&nbsp;mm in diameter direct shear tester (Jenike shear tester) for four values of consolidating stress <sub>r</sub>: 30, 60, 80 and 100 kPa. The highest values of flow function (FF) and the widest range of its variability (ranging from 0.5 kPa to 35 kPa) were found in the case of pearl barley groats. For the non-starch powders values of FF were more stable and did not exceed a limit characteristic for easy flowing materials. The highest values of FF in the group of the non-starch materials were obtained for icing sugar (from 19 kPa to 24 kPa) while the lowest found were values of FF for salt (from 3 kPa to 7 kPa). Powdered milk and potato flour showed the widest variability of FF values within the non-starch materials.

Bulk flow properties of sieved samples of a ceramic powder at ambient and high temperature

2016 ◽  
Vol 288 ◽  
pp. 379-387 ◽  
Author(s):  
Roberto Chirone ◽  
Diego Barletta ◽  
Paola Lettieri ◽  
Massimo Poletto
Keyword(s):  
High Temperature ◽  
Ceramic Powder ◽  
Bulk Flow ◽  
Flow Properties
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