scholarly journals Studies on Moisture Effects on Powder Flow and Mechanochemical Improvement of Powder Flowability

2021 ◽  
Vol 15 (2) ◽  
pp. 228-246
Author(s):  
Opaliński Ireneusz ◽  
Chutkowski Marcin ◽  
Stasiak Mateusz ◽  
Leś Karolina ◽  
Olechowski Marcin ◽  
...  
Keyword(s):  
Powder Flow ◽  
Moisture Effects ◽  
Powder Flowability

scholarly journals Bazı Model Toz Gıdaların Akışkanlığına ve Sıkıştırılabilirliğine Partikül Boyutunun Etkisinin PFT Toz Akışı Test Cihazı Kullanılarak Belirlenmesi

2018 ◽  
Vol 6 (1) ◽  
pp. 55
Author(s):  
Ertan Ermiş ◽  
Rabia Güneş ◽  
İnci Zent
Keyword(s):  
Particle Size ◽  
Bulk Density ◽  
Rock Salt ◽  
Flow Behaviour ◽  
Powder Flow ◽  
Particle Size Range ◽  
Powder Samples ◽  
Powder Flowability ◽  
Varied Size ◽  
Sugar Powder

Determination of powder flow behaviour is very important due to the importance of their technological applications. Use of powder flowability data in the design of hoppers is one example. Investigation of the parameters such as particle size, particle size distribution, particle shape, chemical composition, water content and temperature which affect flowability is necessary. Within this work a powder flow tester (PFT) from Brookfield Engineering Laboratories Inc. was employed to assess the flow behaviour of table sugar and rock salt powders having varied size fractions. Flow function, bulk density as well as compressibility of powder samples were tested. The rock salt and table sugar powders were grinded, screened and fractioned into 5 fractions of rock salt and 7 fractions of table sugar powder. The results indicated that increasing particle size led to increasing flowability and bulk density while decreasing compressibility. The threshold particle size range which changes these parameters significantly was notes as 100-200 µm.

scholarly journals Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders

2019 ◽  
Vol 2 (3) ◽  
pp. 483-491
Author(s):  
Mahmut Dogan ◽  
Duygu Aslan Türker
Keyword(s):  
Flow Characteristics ◽  
Fat Content ◽  
Flow Speed ◽  
Solid Particles ◽  
Powder Flow ◽  
Food Powders ◽  
Three Samples ◽  
Powder Flowability ◽  
The Mean

Cocoa is one of the most popular foodstuffs known for centuries and cocoa powders are particularly exposed to caking, a phenomenon of agglomeration of solid particles that disrupt powder functionality. This study aimed to identify the main powder flow characteristics such as caking, cohesion and powder flow speed dependency of cocoa powders, according to their fat content. The loose and tapped bulk density, as well as Carr ratio of cocoa powders, was determined as bulking properties for comparing and interpreting the flowability. The caking was observed in all three samples. With increasing fat content, a decrease in the powder flowability was detected. The mean cake strength of the low fat, reduced fat and full-fat cocoa powders was recorded as 110.42±1.71; 164.175±1.75 and 207.96±0.93, respectively. These results suggest that the fat contents of the food powders may be a useful parameter to describe the powder flowability.

Time and Moisture Effects on Total and Bioavailable Copper in Soil Water Extracts

2004 ◽  
Vol 33 (2) ◽  
pp. 505 ◽  
Author(s):  
Andreas Tom-Petersen ◽  
Hans Christian Bruun Hansen ◽  
Ole Nybroe
Keyword(s):  
Soil Water ◽  
Water Extracts ◽  
Moisture Effects

Moisture Effects on Soil Reflectance

2002 ◽  
Vol 66 (3) ◽  
pp. 722 ◽  
Author(s):  
David B. Lobell ◽  
Gregory P. Asner
Keyword(s):  
Moisture Effects ◽  
Soil Reflectance

Non-dispersive impact technology for powder flow characterization

2021 ◽  
pp. 120786
Author(s):  
Ainnur Marlyana Abd Majid ◽  
Mohd Hezri Fazalul Rahiman ◽  
Tin Wui Wong
Keyword(s):  
Powder Flow ◽  
Flow Characterization
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