FLEISCHWIRTSCHAFT international 4/2017

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.................................... ......................... ......................... 36 Fleischwirtschaft international 4_2017 Powder Technology Anti-caking and anti-dusting Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017 Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017 Fig. 1: Particle packing of monodisperse and polydisperse mixtures Fig. 2: Particle size distribution of onion powder in the tests ture is falling, the water holding capacity of the air is decreasing and the water is condensating at the packaging wall. This condensed water can partially moisture the powder and therefore lumps can occur.Ifthe bags with the powders are stored on top of each other,the pressure on the powder in the bottom layer is increased. The pressure on the bags and the vibration of the truck both infl uence the intensity and the strength of the lumps. Other factors that infl uence the tendency of building lumps are size and size distribution of powders and powder mixes. Powders with aunique size are not that sensitive in building lumps. Powders with areas of coarse and fine particles show higher tendency for caking. The reason are the points of contact between the particles. In amixture of one size particles, there are few contact points. In apolydisperse mixture several contact points occur. Each contact point can cause caking (Fig. 1).That means an inhomogeneous size distribution of apowder leads to ahigher tendency of caking. One reason for the caking is the interaction between particles. Because of residual moisture or friction between the particles bridges can be built and cause the formation of lumps. Beside the physical properties of particles, the chemical properties can infl uence the tendency of developing lumps, too. One determining factor here is the hygroscopicity of aproduct. Ahigh hygroscopicity means ahigh affif nity to attract water from the air. Therefore hygroscopic powders are more susceptible for caking. Fibers are able to reduce the affif nity of caking and building lumps because they are affecting several particle properties and they are reducing the availability of water for the powders and powder mixes. Temperature sweep test In the company’s technical laboratory temperature sweep tests were performed to show the possibilities of fibers to reduce the tendency of lumping and caking in powder mixes. In this case onion powder was used, because it is aproduct with ahigh hygroscopicity.Itistherefore showing a high affif nity of caking and building lumps. In the beginning physical studies about the onion powder were per- Source: GEIGER FLEISCHWIRTSCHAFT international 4_2017 Fig. 3: Temperature treatment of the onion powder mixes
Evenord 07.-08. Oct 2017 |Nuremberg,Germany Stand 12-514, Hall 12 CIMIE 18.-20. Oct 2017 |Qingdao, China Stand C7004-1, Hall 7 Süffa 21.-23. Oct 2017 |Stuttgart, Germany Stand 9A11, Hall 9 Visit us! Worldwide In the hands of the best. Maschinenfabrik Seydelmann KG info@seydelmann.com Tel. +49 711 /490090-0 Cutters Mixers Grinders
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