The effect of humidity and temperature on the cohesion of powders

Publisher Website
Google Scholar
Abstract
The cohesion of wheat, maize and potato starch, acacia, tragacanth, alginic acid, lactose, dextrose and sucrose powders has been determined at different relative humidities and temperatures. For maize, wheat and potato starches, cohesion was a maximum at an intermediate moisture content, whilst for acacia, tragacanth and alginic acid it was independent of the moisture content over the range considered. Lactose, dextrose and sucrose remained free flowing except at high relative humidities.

This publication has 2 references indexed in Scilit: