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The flowability of ground powders and the comminuting mechanism of mills

โœ Scribed by Zhang You-lin; Feng Shi-ping


Publisher
Wuhan University of Technology
Year
2004
Tongue
English
Weight
514 KB
Volume
19
Category
Article
ISSN
1000-2413

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โœ J.J. Fitzpatrick; M. Hodnett; M. Twomey; P.S.M. Cerqueira; J. O'Flynn; Y.H. Roos ๐Ÿ“‚ Article ๐Ÿ“… 2007 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 420 KB

Many powders contain amorphous components, such as amorphous lactose in milk powders, which when given sufficient conditions of temperature and water content, will mobilise as a high viscosity flow making the particles sticky. This can lead to increased cohesiveness, powder caking and increased adhe