A new white paper: ‘Understanding Powder Caking’, by Tim Freeman, Director of Operations, Freeman Technology is now available for download at the company website.
Caking can adversely affect the performance of a significant number of free-flowing powder materials in the food, chemical and pharmaceutical industries, from raw feeds, additives and intermediates through to manufactured products. A problem that can affect both in-process or end-use performance of otherwise easy-to-process powders, caking has the potential to significantly diminish a product’s value.
The new white paper outlines common causes of caking and the application of testing methods using a powder rheometer. Modern powder testers, such as the FT4 from Freeman Technology, help make the link between different variables and the tendency towards caking, providing useful information for prevention and control.