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- W1648093013 abstract "This chapter discusses the compression and compaction characteristics of selected food powders. Food powder compression is involved in different industrial applications, such as bulk size reduction, grinding, particle size enlargement, food tablet production, encapsulated material resistance, hopper and silos storage design, mixing, and packaging. The chapter describes the methods of testing for compression evaluation using the Brazilian test, uniaxial compression test, cubical triaxial tester, high hydrostatic pressure (HHP) method, unconfined yield stress test, impact and shear tests, and vibration methods for compaction-extent follow-ups. The interparticle/intraparticle adhesive forces that naturally exist in powders in fine static powder beds and agglomerates and that intrinsically rule compression and compaction phenomena are portrayed. The chapter also depicts compression mechanisms that occur during testing and in different unit operations in fine particles and agglomerates, along with typical compression curves and other compaction mechanisms, such as attrition and segregation." @default.
- W1648093013 created "2016-06-24" @default.
- W1648093013 creator A5013021021 @default.
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- W1648093013 date "2005-01-01" @default.
- W1648093013 modified "2023-10-13" @default.
- W1648093013 title "Compression and Compaction Characteristics of Selected Food Powders" @default.
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- W1648093013 doi "https://doi.org/10.1016/s1043-4526(05)49006-3" @default.
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