AbstractSticking temperatures as a function of moisture content have been measured for various hygroscopic powders by use of a closed and agitated vessel held in a temperature bath. Earlier results reported by Downton, et al., for a mixture of sucrose and fructose have been extended to cover coffee extract and a mixture of maltodextrin, sucrose, and fructose. Results for these various substances are interpreted in terms of the Frenkel model and approximation, which postulate that these phenomena occur by a coalescence process, driven by surface energy and accomplished through viscous flow. The size of the interparticle bridge required for sticking is an important parameter in the analysis, and has been measured through use of scanning electron microscopy.
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