1996
DOI: 10.1007/bf00210221
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Influence of calcium sulfate crystal size on the curing time of single superphosphate

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Cited by 2 publications
(3 citation statements)
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“…It is known that chemical reactions within the granule continue proceeding long after the granulation during the curing. 32 The reactive products formed can significantly affect the long-term storage properties of the granules, such as caking. The formation of ammonium chloride (NH 4 Cl) has been reported to be a major cause of the granule caking in compound fertilizer due to the ammonium chloride forming crystal bridges between the adjacent particles.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
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“…It is known that chemical reactions within the granule continue proceeding long after the granulation during the curing. 32 The reactive products formed can significantly affect the long-term storage properties of the granules, such as caking. The formation of ammonium chloride (NH 4 Cl) has been reported to be a major cause of the granule caking in compound fertilizer due to the ammonium chloride forming crystal bridges between the adjacent particles.…”
Section: ■ Results and Discussionmentioning
confidence: 99%
“…Stable NPK granules were stored at room temperature (23 °C) and a relative humidity of 50%. It is known that chemical reactions within the granule continue proceeding long after the granulation during the curing . The reactive products formed can significantly affect the long-term storage properties of the granules, such as caking.…”
Section: Results and Discussionmentioning
confidence: 99%
“…Additionally, after 30 days of storage, the final product contained 15.90% nitrogen (9.20% urea and 6.70% ammoniacal), 16.00% P 2 O 5 , 16.10% K 2 O, 5.50% sulfur, 0.40% MgO, and 0.60% CaO, showing that no loss of the nutrients happened. However, it is known that chemical reactions within the granule continue proceeding long after the granulation for up to 30 days (so-called product curing ). The products formed can significantly affect the long-term storage properties of the granules, such as caking.…”
Section: Resultsmentioning
confidence: 99%