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Journal articles on the topic 'Caking'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 April 2023

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1

Kartika, Bayu Mahdi, Harsojo Harsojo, and Eriawan Rismana. "Caking Phenomena During Pilot-Scale Crystallization of Dextrose Monohydrate." Indonesian Journal of Chemistry 21, no. 5 (September 2, 2021): 1097. http://dx.doi.org/10.22146/ijc.60095.

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Dextrose Monohydrate (DMH) is a bulk chemical used in the food, beverage, and pharmaceutical industries. The caking often appeared in the crystallization of DMH. Caking is an agglomeration that can affect the product quality of DMH and is dependent on the type of impeller. This study aimed to determine the type of impeller to avoid the caking during the DMH crystallization and identify the DMH caking. The results showed that caking did not occur on the helical ribbon and anchor impeller, while caking appeared on the Rushton turbine impeller. Computational fluid mechanics (CFD) analysis showed that caking occurs due to uneven homogeneity of stirring. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) studies showed that DMH caking and non-caking had the same peak pattern. Meanwhile, optical microscope and scanning electron microscope (SEM) analysis showed that the DMH caking seen agglomerate. Density analysis showed that DMH with caking was 1.257–1.350 kg/L, while the non-caking was 0.504–0.780 kg/L. Caking phenomena during the DMH crystallization can be avoided by using a helical ribbon and anchor impeller. FTIR and XRD analysis cannot be used to identify DMH caking products; meanwhile, optical microscope, SEM, and density analyzes can be used to identify DMH caking products.

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2

Hu, Pan, Yi He Zhang, Feng Shan Zhou, Yue Wang, Meng Fu, Bao Lin Cui, and Xiang Hai Meng. "Novel Anti-Caking Materials in Compound Fertiliezer Based on Waste Animal/Plant Oil." Advanced Materials Research 875-877 (February 2014): 1454–57. http://dx.doi.org/10.4028/www.scientific.net/amr.875-877.1454.

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A novel anti-caking material (E-Oil) was prepared from waste animal/plant oil and triethanolamine by catalytic synthesis in this study. The E-Oil was analyzed by FTIR and the anti-caking effect of anti-caking materials was described by caking ratio. The FTIR results showed that the reaction product of Waste Animal/Plant Oil and Hydramine was surfactant with anti-caking effect. The anti-caking test results indicated that E-Oil made the caking ratio of compound fertilizer decrease from 39.75% to 16.33%. Taking the cost into consideration, the optimal fraction of E Oil was 5‰ and the caking ratio could reach 16.33%, which could approximately meet the application requirements.

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3

Shaklein, S. V., and M. V. Pisarenko. "CURRENT STA TE OF THE RESOURCE BASE OF COAL MINING INDUSTRY IN KUZBASS." News of the Tula state university. Sciences of Earth 4, no. 1 (2019): 177–86. http://dx.doi.org/10.46689/2218-5194-2019-4-1-177-186.

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Analysis of the grade composition of the mineral resource base of the distributed and undistributed subsoil Fund as of 01.01.2018 showed a decrease in reserves of coal intended for open pit mining. In the future, the production of a number of technological grades of coal (gas fat (GZh), fat (Zh), coking fat (KZh), coking (K), coking caking low-metamorphized (KCN), coking caking (KC), lean caking (OC), low caking (CC) is possible only by underground method. The expansion of the raw material base of the Kuzbass coal industry and the support of coal production volumes, primarily by the technological of grades coking fat (KZh), coking (K), coking caking (KC), lean caking (OC), low caking (CC) involves exploration, the use of unconventional production technologies and tax preferences for coal mining enterprise

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4

SHAKLEIN, S. V., and M. V. PISARENKO. "CURRENT STATE OF THE RESOURCE BASE OF COAL MINING INDUSTRY IN KUZBASS." News of the Tula state university. Sciences of Earth 2, no. 1 (2020): 191–201. http://dx.doi.org/10.46689/2218-5194-2020-2-1-191-201.

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Analysis of the grade composition of the mineral resource base of the distributed and undistributed subsoil Fund as of 01.01.2018 showed a decrease in reserves of coal intended for open pit mining. In the future, the production of a number of technological grades of coal (gas fat (GZh), fat (Zh), coking fat (KZh), coking (K), coking caking low-metamorphized (KCN), coking caking (KC), lean caking (OC), low caking (CC) is possible only by underground method. The expansion of the raw material base of the Kuzbass coal industry and the support of coal production volumes, primarily by the technological of grades coking fat (KZh), coking (K), coking caking (KC), lean caking (OC), low caking (CC) involves exploration, the use of unconventional production technologies and tax preferences for coal mining enterprise

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5

Tyc, Aleksandra, Dominik Nieweś, Ewa Pankalla, Marta Huculak-Mączka, Krystyna Hoffmann, and Józef Hoffmann. "Anti-Caking Coatings for Improving the Useful Properties of Ammonium Nitrate Fertilizers with Composition Modeling Using Box–Behnken Design." Materials 14, no. 19 (October 2, 2021): 5761. http://dx.doi.org/10.3390/ma14195761.

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Granular fertilizers (especially those based on ammonium nitrate (AN)) tend to agglomerate during storage. The aims of this research were to develop effective anti-caking coatings for ammonium nitrate fertilizers while improving the quality of fertilizers and to optimize the composition of effective anti-caking coatings. The influence of the composition of the prepared organic coatings on the effectiveness of preventing the caking of fertilizers was studied by response surface methodology (RSM) using Box–Behnken design (BBD). Additionally, the effect of the developed anti-caking agents on the quality of fertilizers was determined by measuring the crushing strength of the granules. The prepared coatings included fatty amine, stearic acid, surfactant, and paraffin wax. Gas chromatography–mass spectrometry (GC–MS) was used to analyze these coatings. The morphology of the fertilizers were examined by scanning electron microscopy (SEM). Composition studies, based on statistical assessment, showed the coating components had a varying influence on preventing the caking of fertilizers after granulation and after 30 days of storage. The results demonstrated that increasing the content of fatty amines and reducing surfactant in the composition of coating had positive effects on caking prevention. In this study, more effective and economically viable anti-caking coatings were developed. In addition, the present work could serve as a basis to further improve anti-caking coatings.

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6

Lakehal Senhaji, Mohammed, Anass Hafnaoui, Mehdi Khouloud, Asmae El Agri, Mohammed El Asri, and Ahmed Boulahna. "Screening and mixture design applied to formulate anti-caking compositions for reducing the caking tendency of granular phosphate fertilizers." Mediterranean Journal of Chemistry 11, no. 2 (February 22, 2021): 115. http://dx.doi.org/10.13171/mjc02102221569mls.

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<p>The demand for fertilizers in the agricultural sector has increased drastically with the world's exponential growth. Moreover, solid granular fertilizers remain by far the most requested. The granular fertilizers production presents several kinds of problems, especially the ternary fertilizers family. The caking is a severe issue that affects granules' physical quality, particularly during storage and transport. It makes them unsuitable for their intended uses. In this work, a new anti-caking agent has been developed to cope with the granular fertilizer caking problem and improve their physical quality. First of all, thanks to the screening design of Plackett-Burman, the effect of seven anti-caking components on the phosphate fertilizer caking trend was evaluated only by eight trials. Next, a mixture design was used to formulate a new anti-caking agent from three components (glycerol, calcium carbonate, and molasses). The screening design was chosen as the most effective components. Finally, from the mixture design results, a special cubic model was postulated and statically validated. The model delivered a wide range of compositions formulated from the three components mentioned above, capable of reducing the caking tendency of ternary granular fertilizer.</p>

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7

Hu, Pan, Yi He Zhang, Yue Wang, Meng Fu, and Feng Shan Zhou. "Novel Anticaking Materials of Bentonite, Biological Carbon and Abandoned Animal/Plant Oil in Compound Fertilizer." Applied Mechanics and Materials 457-458 (October 2013): 197–201. http://dx.doi.org/10.4028/www.scientific.net/amm.457-458.197.

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A novel anticaking material was prepared from from Bentonite, Biological Carbon and abandoned animal/plant oil in this study. In order to determine the optimal dosage of bentonite, biological carbon and abandoned animal/plant oil, the experiments has been performed systematically. The effect of anticaking materials was described by caking ratio. BAC was prepared by 30g of bentonite, 5g of abandoned animal/plant oil, 2.0g of biological carbon. With dosage of BAC is 10g / 200g (compound fertilizer), In the 30 days storage period, preparation of BAC can achieve the requirement of the anti-caking. However, the anti-caking effect is weaker as the longer storage time and Anti-caking cycle of BAC is shorter.

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8

Wahl, M., U. Bröckel, L. Brendel, H. J. Feise, B. Weigl, M. Röck, and J. Schwedes. "Understanding powder caking: Predicting caking strength from individual particle contacts." Powder Technology 188, no. 2 (December 2008): 147–52. http://dx.doi.org/10.1016/j.powtec.2008.04.062.

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9

Ulusal, Aysu, and Cemre Avsar. "Understanding Caking Phenomena in Industrial Fertilizers." Chemical & biochemical engineering quarterly 34, no. 4 (2021): 209–22. http://dx.doi.org/10.15255/cabeq.2020.1866.

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One of the most important problems of the fertilizer industry is that fertilizers show caking tendency during transportation and storage. Caking occurs as a result of interaction at the contact points formed between solid fertilizer particles. These interactions, also called contact mechanisms, are activated by a number of properties that fertilizers have and by environmental conditions. Prevention of caking mechanism is a substantial research subject that directly affects the quality and financial value of the final product and ensures its applicability. Fertilizer in good quality can provide ease in agricultural applications, and directly affect plant nutrition and crop productivity. At this point, there are various promoter practices for obtaining the free-flowing property in fertilizers that can be maintained or suggested during or after production, both in industry and in R&D studies. In order to develop new process control points in the industry, it is important to understand the factors that cause caking and the mechanism of physicochemical interactions that progress depending on these factors. In addition, it is essential to improve the storage conditions of the fertilizer, as well as to maintain its quality until end-use. This paper focuses on the caking behavior of fertilizers in detail, giving brief information about the prevention of caking and various types of anticaking agents.

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10

Iqbal, Muhammad Wasif, Sumaira Aslam, Abdul Razaque, Naima Mujahid, Muhammad Javaid, Hammad Ahmed Butt, Aayat Ellahi, and Simrah Sharjeel. "Ct Patterns of Omental Pathology and to Determine the Validity of Omental Caking in Diagnosis of Ovarian Cancer." Pakistan Journal of Medical and Health Sciences 16, no. 2 (February 26, 2022): 599–602. http://dx.doi.org/10.53350/pjmhs22162599.

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Objective: To depict and characterize CT patterns of omental pathology and to determine the validity of omental caking in diagnosis of ovarian cancer. Methodology: A cross-sectional study was conducted in a tertiary care center between January 2020 to February 2021. In this study, 64 consecutive female patients with omental pathology, scheduled for biopsy, surgery and follow up were included. All CT scans were reviewed and findings were discussed with the consultant radiologists. The results were compared and confirmed on histopathology by either open surgical biopsy or per-cutaneous needle biopsy. Result: A total of 64 patients were enrolled in the study. Omental caking on computed tomography was identified in 44 (68.8%) patients. Presence of Omental caking was significantly associated with ovarian cancer (p<0.001). The positive and negative predictive values were 86.4% and 75%, respectively. The sensitivity and specificity of omental caking as diagnostic criteria for ovarian cancer were 88.4% and 71.4%. Conclusion: CT scan is the modality of choice to detect omental pathology. In addition it depicts all other related or unrelated abnormalities as well as causative factors like ovarian carcinoma. Keywords: Omental Caking, Ovarian Carcinoma, Multi Detector Computed Tomography, Patterns, Tuberculosis.

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11

Tomić, Jasna, and Harold H. Schobert. "Comparative reactivity of caking and non-caking coals under coprocessing conditions." Fuel Processing Technology 34, no. 3 (August 1993): 295–312. http://dx.doi.org/10.1016/0378-3820(93)90071-b.

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12

Tyc, Aleksandra, Dominik Nieweś, Szymon Penkala, Ryszard Grzesik, Krystyna Hoffmann, and Józef Hoffmann. "Influence of Anti-Caking Agents on the Highly Effective Organic Coatings for Preventing the Caking of Ammonium Nitrate Fertilizers." Coatings 10, no. 11 (November 15, 2020): 1093. http://dx.doi.org/10.3390/coatings10111093.

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Ammonium nitrate fertilizers have a tendency to cake during storage. The aim of this study was to examine the effectiveness of organic coatings for preventing the caking of ammonium nitrate fertilizers and to assess the influence of the composition and physicochemical properties of the anti-caking agents used as coatings for fertilizers on their effectiveness. CAN (calcium ammonium nitrate) and AN (ammonium nitrate) fertilizers were coated with three anti-caking agents. A GC–MS technique was used for the identification and quantitative determination of the composition of the organic coatings. The influence of the following physicochemical parameters of the preparations was assessed: density, viscosity, melting point, water content, and base number. The effectiveness of anti-caking agents was determined by measuring the force needed to crush the clumped uncoated and coated fertilizers, which were previously subjected to thermal cycles under load. Composition studies showed that all the tested preparations contained hexadecylamine and octadecylamine in comparable amounts and a slack wax. The results demonstrate that the key parameters of an effective anti-caking agent are low water content, appropriate viscosity, and appropriate content of fatty amines. This study can facilitate the development of innovative coatings with similar or higher efficiency, yet with a reduced negative impact on the environment.

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13

Avsar, Cemre, and Aysu Ulusal. "Granular fertilizer caking: A research on the performance evaluation of coating agents." European Journal of Chemistry 12, no. 3 (September 30, 2021): 273–78. http://dx.doi.org/10.5155/eurjchem.12.3.273-278.2120.

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Caking formation in fertilizer products during handling and storage is a frequently encountered problem. Caked fertilizers become together as lumps, lose their free- flowing properties, and create inefficient applications. Several parameters such as relative humidity and temperature of the environment, pressure by pile height, and physicochemical properties of fertilizer product such as moisture content, presence of fines and chemical composition, etc. cause or accelerate caking mechanism. Internal or external anticaking products have been proved to be effective in preventing the caking of fertilizer particles. Liquid or wax anticaking agents are applied externally as coatings on the fertilizer surface. This study focuses on the performance evaluation of commercially available liquid- wax anticaking agents coated on NP 20-20-0 fertilizer, classified as three main groups: petroleum-derived, alkyl amine-fatty acid containing mixtures and bio- based composition. Caking performance of coating products are evaluated via small-bag storage test in 4 sets, according to the results, petroleum derived and alkyl amine- fatty acid containing anticaking products show similar performance, whereas bio-based products’ performance is moderate. This study focuses on a practical approach that will help fertilizer industry about which type of coating product will be effective on the anticaking properties of nitrogenous fertilizers and gives brief results of the effect of commercially available products with various ranges of chemical composition on the caking process.

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14

PELEG, Y., and C. H. MANNHEIM. "Caking of onion powder." International Journal of Food Science & Technology 4, no. 2 (June 28, 2007): 157–60. http://dx.doi.org/10.1111/j.1365-2621.1969.tb01509.x.

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15

Wahl, M., R. Kirsch, U. Bröckel, S. Trapp, and M. Bottlinger. "Caking of Urea Prills." Chemical Engineering & Technology 29, no. 6 (June 2006): 674–78. http://dx.doi.org/10.1002/ceat.200600067.

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16

Feise, H. "Caking of Particulate Products." Chemical Engineering & Technology 29, no. 6 (June 2006): 659. http://dx.doi.org/10.1002/ceat.200690013.

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17

Liu, Sheng Yu, and Hong Zhi Lu. "Research of Low Rank Bituminous Coal Heat Treating and Hydrogenation Upgrading." Advanced Materials Research 347-353 (October 2011): 3740–43. http://dx.doi.org/10.4028/www.scientific.net/amr.347-353.3740.

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This paper developments the research of improving the plasticity of low rank bituminous coal. The purpose is to improve the caking property of low rank bituminous coal and expand coking coal resources. The hydrothermal treatment, co-pyrolysis adding waste plastic and hydrogenation processing are chosen to process low rank bituminous coal. Several means including FTIR spectroscopy, thermogravimetric analysis, gas chromatographic(GC) and caking index are used to analyze the treated coal and generated gas products. The results show that the carboxyl groups of coal are removed after hydrothermal treatment, and the intensity of hydroxyl absorption increases. The oxygen-containing functional groups except hydroxyl groups of coal are removed after hydrogenation. The hydrogenation has obvious effects on the changes of coal structure. The reactivity and caking property of hydrotreated coal increases significantly, the indexes of coke quality of hydrotreated coal is measured to reach 16. The co-pyrolysis hydrogenation of plastic and coal results show that coal can prevent the thermal decomposition products of plastics from escaping. The caking index of hydrotreated coal with plastic is much same as that of hydrotreated coal. The addition of plastic in hydrogenation processing can not directly improve the coal plasticity.

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18

Liu, Xiangchun, Guoqing Li, Haiyue Zhao, Yougui Ye, Ruilun Xie, Zhigang Zhao, Zhao Lei, and Ping Cui. "Changes in caking properties of caking bituminous coals during low-temperature pyrolysis process." Fuel 321 (August 2022): 124023. http://dx.doi.org/10.1016/j.fuel.2022.124023.

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19

Sugano, Motoyuki, Shinichi Karino, Muneki Katoh, Katsumi Hirano, Kiyoshi Mashimo, Kazuya Uebo, and Kensuke Masaki. "Enhancement of Caking Property of Slightly Caking Coal by Addition of Hydrogen Donor." Tetsu-to-Hagane 96, no. 5 (2010): 230–39. http://dx.doi.org/10.2355/tetsutohagane.96.230.

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20

Sinyavsky, N. Ya. "Study of Caking of Powders Using NQR Relaxometry with Inversion of the Laplace Transform." Zeitschrift für Naturforschung A 72, no. 4 (April 1, 2017): 303–6. http://dx.doi.org/10.1515/zna-2016-0417.

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AbstractFor the first time, it has been proposed to study the processes of caking nonmetallic powders containing quadrupole nuclei using the distribution of the spin–lattice and spin–spin relaxation times in NQR. The results of experimental studies of the effect of caking samples on the distributions of relaxation times of T1 and T2 for the 14N NQR in powders of NaNO2 and C6H12N4 are presented.

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21

Hieu, Nguyen Huu. "SYNTHESIS OF PURE SILICA FROM RICE HUSK ASH AS AN ANTI–CAKING AGENT FOR FERTILIZER INDUSTRY IN VIETNAM." Vietnam Journal of Science and Technology 55, no. 1B (March 23, 2018): 193. http://dx.doi.org/10.15625/2525-2518/55/1b/12108.

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Pure silica particles have been successfully synthesized from rice husk ash (RHA) by precipitation method. The characterization of silica was performed by X–ray diffraction, X–ray fluorescence, Fourier transform infrared spectroscopy, Brunauer–Emmett–Teller specific surface area, and transmission electron microscopy. The characterization results show that the obtained amorphous silica was 99.8 % purity with average particle size of 5–10 nm, and high specific surface area of 224 m2/g. Additionally, for the first time that RHA–silica was successfully applied as an anti–caking agent for a NPK–fertilizer. A suitable content of silica was evaluated through the level of anti–caking. The testing results show that with only 1.5 wt% of RHA–silica particles could replace kaolin as an anti–caking agent for the NPK–fertilizer.

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22

Siliveru, Kaliramesh, Mark E. Casada, and R. P. Kingsly Ambrose. "Heat Transfer During Cooling of Bulk Distillers Dried Grains with Solubles (DDGS)." Applied Engineering in Agriculture 35, no. 4 (2019): 569–77. http://dx.doi.org/10.13031/aea.13158.

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Abstract. DDGS is often transported in railcars and trucks from the ethanol plants to the feed mills and animal farms. During unloading, flowability of DDGS is often reduced due to caking of DDGS bulk. Based on published research, the environmental relative humidity, DDGS glass transition temperature, syrup content, and duration of cooling of DDGS piles influence the caking behavior of DDGS. The objective of this study was to develop and validate a heat transfer model for predicting the cooling pattern of DDGS piles. A finite volume method approach was used to develop the heat transfer model. Ergun’s equation was used to implement airflow resistance in the porous media of the DDGS bulk. The heat transfer inside the pile was simulated for winter (6°C) and summer (24°C) ambient conditions. The model agreed well with the experimental temperature measurements from the three sets of experiments with two sizes of experimental piles. The overall predicted temperatures were 2.7°C and 0.7°C higher than the observed temperatures for small- and medium-size experimental piles, respectively. This heat transfer model could be used to predict the temperature variations in DDGS bulk during storage and as a measure to predict the caking behavior. Keywords: Caking, DDGS, Finite volume method, Heat transfer.

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23

Shevchuk, V. V., L. V. Dikhtievskaya, T. P. Sokolova, L. F. Shlomina, and N. I. Pazniak. "The inﬂuence of impurity inorganic salts on the physico-chemical and mechanical properties of potassium sulfate and potassium-magnesia." Proceedings of the National Academy of Sciences of Belarus, Chemical Series 55, no. 2 (June 29, 2019): 223–32. http://dx.doi.org/10.29235/1561-8331-2019-55-2-223-232.

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Complex research of the most important physico-chemical and mechanical properties (granulometric composition, hygroscopicity, caking, dusting, compactability, friability) of model system based on potassium sulfate and experimental samples of potassium sulfate and potassium-magnesia has been conducted. The experimental samples of potassium sulphate and potassium-magnesia were obtained in the processing of polymineral ore in the presence of various amounts of impurity inorganic salts (magnesium sulfate and chloride, sodium chloride). The obtained chlorine-free fertilizers have low hygroscopicity and low caking, but they are characterized by high dusting. Studies of the inﬂuence of dust-suppressors of different chemical nature on dusting of model and experimental samples of potassium sulfate and potassium-magnesia have shown that polyethylene glycol PEG-400 has the highest dust suppression effect on these fertilizers. Using PEG-400 has no negative inﬂuence to the friability, caking and compactability of fertilizers.

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24

Raymond, Raymond, Anggia Dasa Putri, and Dian Lestrari Siregar. "Pelatihan Peningkatan Ekonomi Masyarakat Desa Galang Baru Melalui Eco Wisata Bahari." Jurnal Pengabdian Barelang 4, no. 1 (January 18, 2022): 66–70. http://dx.doi.org/10.33884/jpb.v4i1.4675.

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Pulau Batam memiliki wilayah pesisir yang memiliki keindahan dan potensi besar dalam pengembangan pariwisata. Namun, perkembangan pariwisata di kota Batam memunculkan permasalahan baru yaitu pembangunan pariwisata tidak lagi memperhatikan kondisi lingkungan yang selaras dengan pembangunan ekonomi. Padahal sebagai tujuan destinasi wisata kota Batam adalah mengedepankan potensi alamnya yang indah berupa pantai dan keindahan laut. Salah satu dari banyak wilayah di Kota Batam yang memiliki potensi dalam pengembangan wisata bahari adalah wilayah pesisir Desa Galang Baru yang mempunyai potensi dan daya Tarik wisata khususnya wisata di bidang kemaritiman, seperti wisata pantai di tanjung cakang, Pulau sembur, Pulau korek, terumbu karang di pulau sembur dan pulau nguan, Hutan bakau di Tanjung Caking dan Pulau Nguan, serta makanan laut (seafood) di Galang Baru, Pulau Korek, Tanjung Cakang. Namun dibalik potensi wisata bahari di galang baru ternyata tidak dimanfaatkan secara optimal, untuk itu fokus program pengembangan desa mitra kali ini adalah pada empat aspek seperti pengembangan destinasi wisata, pengembangan Pemasaran pariwisata, pembentukan Industri pariwisata, serta pembentukan Kelembagaan pariwisata. hasil dari program ini yaitu memberikan pengetahuan bagi masyarakat galang baru tentang eco Wisata bahari unggulan

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25

M., Hasmadi. "Effect of water on the caking properties of different types of wheat flour." Food Research 5, no. 1 (January 11, 2021): 266–70. http://dx.doi.org/10.26656/fr.2017.5(1).412.

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In this study, powder flow analyser was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant role in the way the cereals powders pack and flow. Although tapped bulk densities did not vary much, the water had a significant impact on the powder caking strength. The results showed that these parameters were increased significantly as the water level increased for all flours. It is also revealed that different flours cake differently when different levels of water are added. At the highest water content, the caking increase markedly for the flours. Plasticisation by addition of water to the food powder is believed to be the essential factor determining the results obtained.

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M., Hasmadi. "Effect of water on the caking properties of different types of wheat flour." Food Research 5, no. 1 (January 11, 2021): 266–70. http://dx.doi.org/10.26656/fr.2017.5(1).412.

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In this study, powder flow analyser was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant role in the way the cereals powders pack and flow. Although tapped bulk densities did not vary much, the water had a significant impact on the powder caking strength. The results showed that these parameters were increased significantly as the water level increased for all flours. It is also revealed that different flours cake differently when different levels of water are added. At the highest water content, the caking increase markedly for the flours. Plasticisation by addition of water to the food powder is believed to be the essential factor determining the results obtained.

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27

KUNIYOSHI, Minoru, Tsugio MURAKAMI, and Tadato MIZOTA. "Caking Mechanism of Sodium Bicarbonate." Shigen-to-Sozai 118, no. 7 (2002): 511–16. http://dx.doi.org/10.2473/shigentosozai.118.511.

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28

Albadarin, Ahmad B., Timothy D. Lewis, and Gavin M. Walker. "Granulated polyhalite fertilizer caking propensity." Powder Technology 308 (February 2017): 193–99. http://dx.doi.org/10.1016/j.powtec.2016.12.004.

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29

Weigl, B., Y. Pengiran, H. J. Feise, M. Röck, and R. Janssen. "Comparative Testing of Powder Caking." Chemical Engineering & Technology 29, no. 6 (June 2006): 686–90. http://dx.doi.org/10.1002/ceat.200600083.

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30

Mackiewicz, Piotr, and Eryk Mączka. "The Impact of Water and Road Salt with Anti-Caking Agent on the Stiffness of Select Mixes Used for the Road Surface." Materials 14, no. 6 (March 10, 2021): 1345. http://dx.doi.org/10.3390/ma14061345.

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An original experimental method was used to investigate the influence of water and road salt with anti-caking agent on the material used in pavement construction layers. This method allowed for monitoring material changes resulting from the influence of water and road salt with anti-caking agent over time. The experiment used five different mineral road mixes, which were soaked separately in water and brine for two time intervals (2 days and 21 days). Then, each sample of the mix was subjected to tests of the complex module using the four-point bending (4PB-PR) method. The increase in mass of the soaked samples and the change in value of the stiffness modulus were analyzed. Exemplary tomographic (X-ray) imaging was performed to confirm the reaction of the road salt and anti-caking agent (lead agent) with the material. Based on measurements of the stiffness modulus and absorption, the correlations of the mass change and the value of the stiffness modulus were determined, which may be useful in estimating the sensitivity of mixes to the use of winter maintenance agents—e.g., road salt with anti-caking agent (sodium chloride). It was found that the greatest changes occur for mixes intended for base course layers (mineral cement mix with foamed asphalt (MCAS) and mineral-cement-emulsion mixes (MCE)) and that the smallest changes occur for mixes containing highly modified asphalt (HIMA).

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31

Dogan, Mahmut, and Duygu Aslan Türker. "Determination of the cohesion, powder flow speed dependency and caking tendency of cocoa powders." Academic Perspective Procedia 2, no. 3 (November 22, 2019): 483–91. http://dx.doi.org/10.33793/acperpro.02.03.38.

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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&plusmn;1.71; 164.175&plusmn;1.75 and 207.96&plusmn;0.93, respectively. These results suggest that the fat contents of the food powders may be a useful parameter to describe the powder flowability.

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32

Stoney, D. A., and W. C. McCrone. "Analytical Light Microscopy: Examples of Practical Problemsolving and Efficiency in Pharmaceutical Quality Control and Formulation." Microscopy and Microanalysis 4, S2 (July 1998): 474–75. http://dx.doi.org/10.1017/s1431927600022492.

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Five applications of analytical light microscopy to problem-solving in the pharmaceutical industry are described and illustrated by case examples. Problems included are (1) the caking of pharmaceutical products, (2) chemical incompatibility, (3) nucleation and precipitation, (4) recognition of hydrates and polymorphs, and (5) identification and sourcing of contaminant particles.Considerable effort goes into the sizing of solid pharmaceutical raw materials and products. In many instances, particle size is used to help control the rate and uniformity of dissolution, which in turn affects the kinetics of drug delivery. Caking is a macroscopic description of the change in a sample from a finely-divided powder to a single solid molded aggregate. Caking obviously has a severe impact on handling and dissolution characteristics.Caking of a powder is almost always caused by moisture through the cyclical dissolution and precipitation on the surfaces of the particles. When exposed to sufficient vapor pressure, often through changes in humidity or temperature,

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33

Yokogawa, Yoshiyuki, Yoshikazu Shiotsu, Fukue Nagata, and Makoto Watanabe. "Apatite Hydrogel and Its Caking Behavior." Key Engineering Materials 254-256 (December 2003): 63–66. http://dx.doi.org/10.4028/www.scientific.net/kem.254-256.63.

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34

Turki, M'hamed, Mona Chebaane, Saif Bella, and Ali Marhaba. "S2981 Omental Caking: A Rare Etiology." American Journal of Gastroenterology 116, no. 1 (October 2021): S1234. http://dx.doi.org/10.14309/01.ajg.0000785456.81622.ca.

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35

Aguilera, JoséM, JoséM del Valle, and Marcus Karel. "Caking phenomena in amorphous food powders." Trends in Food Science & Technology 6, no. 5 (May 1995): 149–55. http://dx.doi.org/10.1016/s0924-2244(00)89023-8.

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36

Zafar, U., V. Vivacqua, G. Calvert, M. Ghadiri, and J. A. S. Cleaver. "A review of bulk powder caking." Powder Technology 313 (May 2017): 389–401. http://dx.doi.org/10.1016/j.powtec.2017.02.024.

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37

Walker, Gavin M., T. Ronald A. Magee, Clive R. Holland, Mohammed N. Ahmad, J. Neville Fox, Nicholas A. Moffatt, and Andrew G. Kells. "Caking Processes in Granular NPK Fertilizer." Industrial & Engineering Chemistry Research 37, no. 2 (February 1998): 435–38. http://dx.doi.org/10.1021/ie970387n.

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38

Paterson, Anthony H. J., and Ulrich Bröckel. "Caking Development in Lemon Juice Powder." Procedia Engineering 102 (2015): 142–49. http://dx.doi.org/10.1016/j.proeng.2015.01.117.

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39

Carpin, M., H. Bertelsen, J. K. Bech, R. Jeantet, J. Risbo, and P. Schuck. "Caking of lactose: A critical review." Trends in Food Science & Technology 53 (July 2016): 1–12. http://dx.doi.org/10.1016/j.tifs.2016.04.002.

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40

Carpin, M., H. Bertelsen, A. Dalberg, C. Roiland, J. Risbo, P. Schuck, and R. Jeantet. "Impurities enhance caking in lactose powder." Journal of Food Engineering 198 (April 2017): 91–97. http://dx.doi.org/10.1016/j.jfoodeng.2016.11.013.

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41

Petit, J., F. Michaux, C. Jacquot, E. Chávez Montes, J. Dupas, V. Girard, A. Gianfrancesco, J. Scher, and C. Gaiani. "Storage-induced caking of cocoa powder." Journal of Food Engineering 199 (April 2017): 42–53. http://dx.doi.org/10.1016/j.jfoodeng.2016.12.005.

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42

Qiu, J. S., F. Zhang, Y. Zhou, H. M. Han, D. S. Hu, S. C. Tsang, and P. J. F. Harris. "Carbon nanomaterials from eleven caking coals." Fuel 81, no. 11-12 (July 2002): 1509–14. http://dx.doi.org/10.1016/s0016-2361(02)00069-8.

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43

Chen, Mingyang, Dejiang Zhang, Weibing Dong, Zhilong Luo, Chao Kang, Haichao Li, Gang Wang, and Junbo Gong. "Amorphous and humidity caking: A review." Chinese Journal of Chemical Engineering 27, no. 6 (June 2019): 1429–38. http://dx.doi.org/10.1016/j.cjche.2019.02.004.

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44

Ikura, Michio, and Anthony J. Last. "Flash hydropyrolysis of bituminous caking coal." Fuel Processing Technology 20 (December 1988): 257–68. http://dx.doi.org/10.1016/0378-3820(88)90026-4.

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45

Chávez Montes, Edgar, Nadia Ardila Santamaría, Jean-Claude Gumy, and Philippe Marchal. "Moisture-induced caking of beverage powders." Journal of the Science of Food and Agriculture 91, no. 14 (June 14, 2011): 2582–86. http://dx.doi.org/10.1002/jsfa.4496.

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46

Röck, M., M. Ostendorf, and J. Schwedes. "Development of an Uniaxial Caking Tester." Chemical Engineering & Technology 29, no. 6 (June 2006): 679–85. http://dx.doi.org/10.1002/ceat.200600068.

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47

Chuchalina, A. D., A. S. Shirkunov, E. А. Farberova, and V. G. Ryabov. "Production of High-Quality Extruded Activated Carbons with Simultaneous Decrease of Solid Waste Production." Ecology and Industry of Russia 22, no. 12 (December 4, 2018): 33–37. http://dx.doi.org/10.18412/1816-0395-2018-12-33-37.

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The purpose of the study was to assess the effect of the metamorphism degree of coal dust on the properties of the produced extruded activated carbon, as well as the possibility of involving a by-product of granular activated carbon production for the purpose of its utilization. In the study, the coals of the Kuznetsk coal basin of the brands Brown Coal, Gas Coal, Weakly Caking Coal (SS(3SS) and SSOM), Lean Coal and Anthracite were analyzed. The optimal coal raw material, namely Weakly Caking Coal of the Bachatsky coal cut SS(3SS), was determined. The study of the effect of the coal grinding degree on the properties of the produced sorbent led to the conclusion that the content of the target fraction (0.1–40 μm) to 79 ± 0.5% in coal dust results in production of extruded activated carbon that meets all requirements of standard. The involvement of lean coal brand TPK – a by-product of granular activated carbons production – with weakly caking coal brand SS (3SS) with 1:1 ratio leads to a decrease of cost of obtained sorbent, as well as to improvement of some of its characteristics.

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48

Wang, Shang-Ta, Yi-Ying Lu, and Min-Lang Tsai. "Formulation and Evaluation of Chitosan/NaCl/Maltodextrin Microparticles as a Saltiness Enhancer: Study on the Optimization of Excipients for the Spray-Drying Process." Polymers 13, no. 24 (December 9, 2021): 4302. http://dx.doi.org/10.3390/polym13244302.

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Spray-dried chitosan/NaCl/maltodextrin microparticles have the potential to be used to enhance saltiness; however, its notable hygroscopicity results in handling and storage problems, thus limiting its application. In the present study, we attempted to introduce maltodextrin, microcrystalline cellulose (MCC), and waxy starch (WS) as excipients into the spray drying formulation of microparticles to reduce the cohesiveness and caking behavior and improve the yield simultaneously by ameliorating the moisture absorption tendency. The prepared microparticles showed a spherical appearance and had particle sizes ranging from 6.29 to 7.64 μm, while the sizes of the NaCl crystals embedded in the microparticles were 0.36 to 1.24 μm. The crystalline reflections of WS and MCC were retained in the microparticles after the spray-drying process. The handling properties were assessed to be acceptable. The formulation with only maltodextrin as the excipient showed a high moisture absorption rate of 2.83 g/100 g·h and a caking strength of 3.27 kg. The addition of MCC and WS significantly reduced the hygroscopic rate and caking strength. The spray-dried products provided better saltiness perception than native NaCl; as such, they may be promising for seasoning dry food products to achieve sodium intake reduction in the food industry.

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Junaid, Lukman, and Enny Hawani Loebis. "Pengaruh Anti Kempal Terhadap Daya Simpan dan Kinetika Umur Simpan Serbuk Ekstrak Sirsak." Jurnal Riset Teknologi Industri 8, no. 15 (August 25, 2016): 1–10. http://dx.doi.org/10.26578/jrti.v8i15.1547.

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Soursop is a potential tropical fruit as raw material for food industry. To increase its value added, soursop need to be processed to extend its shelf life, by co-crystallization technique. The research aim was to define kinetics formula and establishing shelf life of soursop extract product. Shelf life testing is conducted for the product that processed using variety of variable of treatments anti-caking types: magnesium oxide (MO), magnesium carbonate (MC), magnesium silicate (MS), and temperature storage: 27°C, 30°C, 35°C, 40°C and 45°C . The results showed that kinetics formula for the soursop powder MO, MC and MS were ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) and ln K = 8,597 - 3636 (1/T). Based on the kinetics, the shelf life of product which is store in 27°C, were: 9.49, 7.44 and 6.91 months respectively. The variation of anti-caking type was significantly affect the product shelf life. Using anti-caking of MS and temperature storage 27°C will resulted in a longer shelf life 9.49 months. The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MS compared to product using anti-caking MO or MC.ABSTRAKBuah sirsak merupakan buah tropis yang potensial dijadikan sebagai bahan baku industri pangan. Untuk meningkatkan nilai tambahnya, buah sirsak dapat diproses dengan teknik kokristalisasi, untuk memperpanjang umur simpan. Penelitian ini bertujuan menentukan persamaan kinetika dan menetapkan umur simpan produk serbuk ekstrak sirsak. Pengukuran umur simpan dilakukan terhadap produk yang di proses dengan variasi perlakuan jenis anti kempal: magnesium oksida (MO), magnesium karbonat (MC) dan magnesium silikat (MS), serta suhu penyimpanan: 27°C, 30°C, 35°C, 40°C dan 45°C. Hasil penelitian menunjukkan persamaan kinetika umur simpan serbuk sirsak MO, MC dan MS berturut-turut: ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) dan ln K = 8,597 - 3636 (1/T). Berdasarkan persamaan kinetika tersebut dapat ditetapkan umur simpan produk pada suhu 27°C, berturut turut adalah: 9,49, 7,44 dan 6,91 bulan. Variasi perlakuan jenis anti kempal sangat berpengaruh terhadap masa simpan produk. Penggunaan anti kempal MS dan suhu penyimpanan 27°C memberikan masa simpan yang lebih lama yaitu 9,49 bulan. Pengaruh suhu penyimpanan terhadap umur simpan produk lebih nyata untuk produk dengan anti kempal MS dibandingkan dengan produk dengan anti kempal MO atau MCKata kunci : umur simpan, serbuk ekstrak sirsak, ko-kristalisasi, anti-kempal

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50

Zherebtsov, S. I., and A. N. Zaostrovskii. "Improving the caking properties of gas coal." Coke and Chemistry 51, no. 6 (June 2008): 216–19. http://dx.doi.org/10.3103/s1068364x08060069.

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