检索结果-南通市图书馆

Measurement and quantification of caking in excipients and food products with emphasis on the non-homogeneous interaction with ambient moisture

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Particuology 2021年第3期19卷 75-83页

作者： Katrina Brockbank Brian Armstrong Jamie Clayton Freeman Technology Ltd 1 Miller CourtSevern DriveTewkesburyGloucestershireGL208DNUK

Whilst caking occurs via several different mechanisms,absorption and migration of moisture is frequently the most dominant mechanism within the food and pharmaceutical *** understanding the propensity to cake is important for minimising down-stream process issues,however most characterisation techniques assume that moisture induced caking occurs homogenously through the sample resulting in a uniformly caked powder *** this study,the effect of moisture induced caking on powder flowability was investigated using powder *** materials,including skimmed milk powder(SMP)and sulphated methyl ester(SME)were stored for several days under controlled humidity *** flow energies,a measure of the resistance to flow,were measured at 24 h intervals using an FT4 Powder *** the energy is measured as a function of the bed height,variations in the powder bed are also *** results demonstrated that caking does not always occur uniformly,instead a caked region(or crust)forms at the air-powder interface and then progresses through the powder ***,the strength of this caked region was shown to increase over several days before stabilising.

关键词： Powder caking Crust formation Powder rheometry Relative humidity

Modification mechanism of caking and coking properties of Shenmu subbituminous coal by low-temperature rapid pyrolysis treatment

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Iron and Steel Research International 2019年第10期26卷 1052-1060页

作者： Xiang-chun Liu Bin Fang Zhi-gang Zhao Rui-lun Xie Zhao Lei Qiang Ling Ping Cui Anhui Key Laboratory of Coal Clean Conversion&Utilization School of Chemistry and Chemical EngineeringAnhui University of TechnologyMa'anshan 243032AnhuiChina

Shenmu(SM)subbituminous coal without caking property was treated by low-temperature rapid pyrolysis(LTRP)to modify its caking and coking *** treated samples were characterized by Fourier transform infrared spectrometry,vitrinite reflectance,and X-ray diffraction to determine the modification ***,caking index(G)and coking indices(mechanical strength,coke reactivity,and coke strength after reaction)were employed to evaluate caking and coking properties,*** results showed that SM coal was gradually upgraded with increasing processing ***,the G values for the treated samples were significantly higher than that for SM coal,and G reached the maximum value at 450℃,implying the modification of caking property and the existence of an optimum temperature(450℃).Additionally,laboratory coking determinations showed that LTRP increased the mechanical strength of coke and coke strength after reaction and decreased coke reactivity when the treated coals were used in the coal blends instead of raw SM ***,LTRP treatment is effective to improve the caking and coking properties of SM coal.A mechanism was proposed for the *** upgrading degree with suitable molecular masses and some releasable hydrogen-rich donor species present within the coal,which dominate the development of caking property,is important.

关键词： caking property Coking property Non-caking coal Low-temperature rapid pyrolysis Subbituminous coal

The flow behavior of powder stearin-based methyl ester sulfonates and the effect of glidant

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Particuology 2023年第9期80卷 148-156页

作者： Zulina Abd Maurad Luqman Chuah Abdullah Mohd Shamsul Anuar Nor Nadiah Abdul Karim Shah Zainab Idris Malaysian Palm Oil Board 6Persiaran InstitusiBandar Baru Bangi43000SelangorMalaysia Department of Chemical and Environmental Engineering Faculty of EngineeringUniversiti Putra MalaysiaSerdangSelangor43400Malaysia Department of Process and Food Technology Faculty of EngineeringUniversiti Putra MalaysiaSerdangSelangor43400Malaysia

The preparation and behavior of powder stearin-based methyl ester sulfonates(MES)with the addition of builder as a glidant agent was *** is an anionic surfactant and its performance is equivalent to petroleum-based linear alkylbenzene sulfonates(LAS),the workhorses of the detergent *** the same time,zeolites or soda ash were the alternative builders for non-phosphate-based *** behavior of powder MES properties was measured in terms of morphology,particle size,cohesion,caking,and *** that,these palm stearin-based MES of carbon chain 16–18 with ratios of 98:2,80:20,and 60:40 in flakes were ground using a high shear mixer by 23,000 rpm to produce powder *** the particle size of MES powder can reduce the powder's cohesion,caking,and *** addition of zeolite or soda ash as a glidant in powdered MES can improve the caking *** high stearic in MES greatly influenced getting fine particle powders and required more glidant *** powder MES with excellent powder characteristics can perform well as a bio-based cleaning product.

关键词： Methyl ester sulfonates caking Compaction Cohesion Glidant

Effects of the number of particles and coordination number on viscous-flow agglomerate sintering

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Particuology 2019年第2期17卷 76-83页

作者： Mohammadmahdi Kamyabi Khashayar Saleh Rahmat Sotudeh-Gharebagh Reza Zarghami Multiphase Systems Research Laboratory School of Chemical Engineering College of Engineering University of Tehran Tehran 11155/4563 Iran Sorbonne University/Compiegne University of Technology EA 4297 Transformations Integrees de la Matiere renouvelable France

The process of sinteri ng of several particles in con tact via a viscous flow mecha nism was studied numerically using computational fluid dynamics. The volume of fluid technique within a finite volume method was used to simulate bridge formation between particles, as well as densification at different configurational states of the particles. The method was validated by comparing results for two-particle coalescence with the *** effect of the numberof particles on agglomerati on kin etics was studied by comparing bridge growth rate for systems having different numbers of particles in a chain. Although increasing the number of particles led to a decrease in the local bridge growth rate and to slower equilibration, there were no marked differences, when the overall volume of the system was considered. The effect of coordination number on the densification rate was directly studied by changing the number of particles in contact with a central *** the coordination nurnbec caused the overall rate of densificatio n to in crease, but delayed equilibration, analogous to steric effects. These findi ngs describe the con figurational state of agglomerates, typical of mesoscale caking. In a multi-scale study, they can be used to characterize caking at a bulk scale to partly address the lack of experimental data in this field.

关键词： caking Agglomeration Sintering Viscous flow mechanism Volume of fluid Coordination number

Hygroscopic Behavior of Lyophilized Powder of Grugru Palm (<i>Acrocomia aculeata</i>)

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

American Journal of Analytical Chemistry 2013年第10期4卷 1-7页

作者： Dalany Menezes Oliveira Edmar Clemente Marcos Rodrigues Amorim Afonso José Maria Correia da Costa Center of Agricultural Sciences State University of Maringá Maringá Brazil Department of Chemistry State University of Maringá Maringá Brazil Department of Food Technology Federal University of Ceará Fortaleza Brazil

The objective of this study was to determine adsorption isotherms and hygroscopic behavior of lyophilized powder from grugru palm. The powders of grugru palm were obtained by lyophilization process without maltodextrin (T1) and with 8% matodextrin (T2). The experimental data were obtained through the static gravimetric method at temperatures (25℃, 30℃, 35℃ and 40℃), with different saturated solutions of salts. The models of GAB, BET, Henderson and Oswin were fitted to experimental data. The values obtained for hygroscopicity were 7.68% and 6.86% and the degrees of caking were 0.33% and 0.09% for T1 and T2, respectively. Mathematical models of adsorption isotherms for grugru palm powders can be classified as Type III. The GAB and Oswin models represented better the behavior of isotherms for T1 and T2. Grugru palm powder showed an increase in the humidity of the monolayer Xm along with increasing temperature. The grugru palm powder demonstrated to be a non-hygroscopic product, non-caking features.

关键词： Acrocomia aculeata Adsorption Isotherms Hygroscopicity Degree of caking