Caking Mechanism of Common Salt

Masuzawa, Tsutomu

doi:10.4164/sptj1964.7.554

Cited by 1 publication

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“…(5) Comparison of the Theory with Experiment. Masuzawa (1970) reported the experimental data of the caking strength of NaCl, varying the weight of the package from 0.620 to 30 kg, the storage period from 3 months to 20 months, the average particle size from 250 to 480 µ . The scattered range of the data is depicted by the I lines as shown in Figure 4.…”

Section: Model Of Caking Processmentioning

confidence: 99%

“…Experimental study of the caking strength of NaCI, (NH4)2S()4, KC1, NaN03, and urea, etc. have been carried out by several investigators (Adams and Ross, 1941;Ross et al, 1945; Ezaki and Sugiyama, 1960;Nash et al, 1965; Tucker and Roy, 1969;Masuzawa, 1970). However, as to the theoretical point of view, no paper has been available to the writer's knowledge.…”

Section: Introductionmentioning

confidence: 99%

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Evaluating the Caking Strength of Powders

Tanaka¹

1978

Ind. Eng. Chem. Prod. Res. Dev.

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Ultimate caking strength of powder products was evaluated through a model of spheres in contact in terms of the recrystallized solid bridge. Temperature dependence on the caking strength could be interpreted by the interactions of those on the solubility, mass transfer rates, strength of crystallite structure, etc. Effects of other atmospheric conditions were also explained through the model. Past experimental data of NaCI showed good agreement with the theory, not only in the evaluation of the order but also in the variation of the caking strength with atmospheric conditions as well as time.

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Section: Model Of Caking Processmentioning

confidence: 99%