| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 238327 | Powder Technology | 2008 | 6 Pages |
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.
Graphical abstractMost of these solid products are produced as easy to process, free flowing powders or granules. If these products cake, they loose most of their value. In this paper work concentrates on caking due to crystal bridges formed under the influence of humidity. It is shown how to predict the bulk strength of caked solids from individual particle contacts measurements performed in a new test device. Modelling was done using contact-dynamics model adapted to caked systems and employing the complete crystal bridge strength distribution in the simulation.Figure optionsDownload full-size imageDownload as PowerPoint slide
