Caking of products is a common and undesired phenomenon in food, chemical, pharmaceutical, and fertilizer industries which leads to extra cost and irregular quality. In general, caking processes could be identified as...Caking of products is a common and undesired phenomenon in food, chemical, pharmaceutical, and fertilizer industries which leads to extra cost and irregular quality. In general, caking processes could be identified as amorphous caking or humidity caking. In this review, history of studying caking, formation, methods, and prospects of these two caking processes are summarized and discussed. The relevant studies from the 1920 s to today are mentioned briefly. According to the different properties(i.e. hygrocapacity, hygrosensitivity, mechanical properties, and diffusion behavior) of amorphous powders and crystals, the conditions and mechanisms of amorphous and humidity caking are discussed. It is summarized that glass transition, moisture sorption, quantitative methods characterizing caking, accelerated caking tests, and simulation of caking behaviors are the main aspects that should be studied for a caking process. The methods for these five aspects are reviewed. Potential research points are proposed including caking of mixed particles, caking with phase transition or polymorph transition,non-homogenous caking, and simulation of caking.展开更多
We investigated the influence of particle shape and solubility on the caking behavior of trisodium phosphate by considering the adhesion free energy and crystal bridge theory. Caking of trisodium phosphate during the ...We investigated the influence of particle shape and solubility on the caking behavior of trisodium phosphate by considering the adhesion free energy and crystal bridge theory. Caking of trisodium phosphate during the drying process under static conditions is a two-step process： adhesion followed by crystal bridge formation between particles. The adhesion free energy plays an important role in adhesion. Trisodium phosphate particles cannot adhere to each other and cake when the adhesion free energy is greater than a critical value, which varies with particle shape. Compared with granular particles, cylindrical particles have larger contact area between particles, which results in more crystal bridges forming and a higher caking ratio. Thus, the critical value is about 100 mJ/m^2 for cylindrical particles, but 60 mJ/m^2 for granular particles at 25 ℃. Concerning the solubility, when particles are similar shapes and soluble in the rinsing liquid, the caking ratio has a linear relationship with adhesion free energy. However, if the particles are insoluble in the rinsing liquid, caking can be completely prevented regardless of adhesion free energy because no crystal bridges form during the growth process. Hence, caking of trisodium phosphate particles could be inhibited by screening rinsing liquids, and optimizing the particle shape and size distribution.展开更多
基金the financial support of Major National Science and Technology Projects(2017ZX07402003)Innovative Group Project 21621004Major Science and Technology Program for Water Pollution Control and Treatment(NO.2015ZX07202-013)
文摘Caking of products is a common and undesired phenomenon in food, chemical, pharmaceutical, and fertilizer industries which leads to extra cost and irregular quality. In general, caking processes could be identified as amorphous caking or humidity caking. In this review, history of studying caking, formation, methods, and prospects of these two caking processes are summarized and discussed. The relevant studies from the 1920 s to today are mentioned briefly. According to the different properties(i.e. hygrocapacity, hygrosensitivity, mechanical properties, and diffusion behavior) of amorphous powders and crystals, the conditions and mechanisms of amorphous and humidity caking are discussed. It is summarized that glass transition, moisture sorption, quantitative methods characterizing caking, accelerated caking tests, and simulation of caking behaviors are the main aspects that should be studied for a caking process. The methods for these five aspects are reviewed. Potential research points are proposed including caking of mixed particles, caking with phase transition or polymorph transition,non-homogenous caking, and simulation of caking.
文摘We investigated the influence of particle shape and solubility on the caking behavior of trisodium phosphate by considering the adhesion free energy and crystal bridge theory. Caking of trisodium phosphate during the drying process under static conditions is a two-step process： adhesion followed by crystal bridge formation between particles. The adhesion free energy plays an important role in adhesion. Trisodium phosphate particles cannot adhere to each other and cake when the adhesion free energy is greater than a critical value, which varies with particle shape. Compared with granular particles, cylindrical particles have larger contact area between particles, which results in more crystal bridges forming and a higher caking ratio. Thus, the critical value is about 100 mJ/m^2 for cylindrical particles, but 60 mJ/m^2 for granular particles at 25 ℃. Concerning the solubility, when particles are similar shapes and soluble in the rinsing liquid, the caking ratio has a linear relationship with adhesion free energy. However, if the particles are insoluble in the rinsing liquid, caking can be completely prevented regardless of adhesion free energy because no crystal bridges form during the growth process. Hence, caking of trisodium phosphate particles could be inhibited by screening rinsing liquids, and optimizing the particle shape and size distribution.
