Caking is a powder's tendency to form lumps or masses. The formation of lumps interferes with packaging, transport, flowability, and consumption.[1][2] Usually caking is undesirable, but it is useful when pressing powdered substances into pills or briquettes. Granular materials can also be subject to caking, particularly those that are hygroscopic such as salt, sugar, and many chemical fertilizers. Anticaking agents are commonly added to control caking.
Caking properties must be considered when designing and constructing bulk material handling equipment. Powdered substances that need to be stored, and flow smoothly at some time in the future, are often pelletized or made into pills.
Mechanismedit
Caking mechanisms depend on the nature of the material. Caking is a consequence of chemical reactions of grain surfaces. Often these reactions involve adsorption of water vapor or other gases. Crystalline solids often cake by formation of liquid bridge between microcrystals and subsequent fusion of a solid bridge. Amorphous materials can cake by glass transitions and changes in viscosity. Polymorphic phase transitions can also induce caking.[1] The caking process can involve electrostatic attractions or the formation of weak chemical bonds between particles.
The tendency of charcoal to cake is exploited in producing briquettes, which are more conveniently handled than loose charcoal.
Anticaking agents are chemical compounds that prevent caking. Some anticaking agents function by absorbing excess moisture or by coating particles and making them water-repellent. Calcium silicate (CaSiO3), a common anti-caking agent added to table salt, absorbs both water and oil. Anticaking agents are also used in non-food items such as road salt,[3]fertilisers,[4]cosmetics,[5] synthetic detergents,[6] and in manufacturing applications.
Look up caking in Wiktionary, the free dictionary.
Referencesedit
^ abMingyang Chen; Songgu Wu; Shiji Xu; Bo Yu; Mohannad Shilbayeh; Ya Liu; Xiaowen Zhu; Jingkang Wang; Junbo Gong (2018). "Caking of Crystals: Characterization, Mechanisms and Prevention". Powder Technology. 337: 51–67. doi:10.1016/j.powtec.2017.04.052.
^Lück, Erich; von Rymon Lipinski, Gert-Wolfhard (2000). "Foods, 3. Food Additives". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a11_561. ISBN978-3-527-30385-4.
^"Anticaking Admixtures to Road Salt". Transportation.org. Retrieved 2010-06-17.
caking, powder, tendency, form, lumps, masses, formation, lumps, interferes, with, packaging, transport, flowability, consumption, usually, caking, undesirable, useful, when, pressing, powdered, substances, into, pills, briquettes, granular, materials, also, s. Caking is a powder s tendency to form lumps or masses The formation of lumps interferes with packaging transport flowability and consumption 1 2 Usually caking is undesirable but it is useful when pressing powdered substances into pills or briquettes Granular materials can also be subject to caking particularly those that are hygroscopic such as salt sugar and many chemical fertilizers Anticaking agents are commonly added to control caking Sample of calcium chloride showing its tendency to cake Caking properties must be considered when designing and constructing bulk material handling equipment Powdered substances that need to be stored and flow smoothly at some time in the future are often pelletized or made into pills Mechanism editCaking mechanisms depend on the nature of the material Caking is a consequence of chemical reactions of grain surfaces Often these reactions involve adsorption of water vapor or other gases Crystalline solids often cake by formation of liquid bridge between microcrystals and subsequent fusion of a solid bridge Amorphous materials can cake by glass transitions and changes in viscosity Polymorphic phase transitions can also induce caking 1 The caking process can involve electrostatic attractions or the formation of weak chemical bonds between particles nbsp The tendency of charcoal to cake is exploited in producing briquettes which are more conveniently handled than loose charcoal Anticaking agents editMain article Anticaking agent Anticaking agents are chemical compounds that prevent caking Some anticaking agents function by absorbing excess moisture or by coating particles and making them water repellent Calcium silicate CaSiO3 a common anti caking agent added to table salt absorbs both water and oil Anticaking agents are also used in non food items such as road salt 3 fertilisers 4 cosmetics 5 synthetic detergents 6 and in manufacturing applications nbsp Look up caking in Wiktionary the free dictionary References edit a b Mingyang Chen Songgu Wu Shiji Xu Bo Yu Mohannad Shilbayeh Ya Liu Xiaowen Zhu Jingkang Wang Junbo Gong 2018 Caking of Crystals Characterization Mechanisms and Prevention Powder Technology 337 51 67 doi 10 1016 j powtec 2017 04 052 Luck Erich von Rymon Lipinski Gert Wolfhard 2000 Foods 3 Food Additives Ullmann s Encyclopedia of Industrial Chemistry doi 10 1002 14356007 a11 561 ISBN 978 3 527 30385 4 Anticaking Admixtures to Road Salt Transportation org Retrieved 2010 06 17 Fertilizer compositions containing alkylene oxide adduct anticaking agents Google com Retrieved 2010 06 17 Talc Information Cosmeticsinfo org Archived from the original on 2015 05 20 Retrieved 2010 06 17 Synthetic Detergents Introduction to Detergent Chemistry Chemistry co nz 2006 12 15 Archived from the original on 26 May 2010 Retrieved 2010 06 17 nbsp This material related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Caking amp oldid 1184067279, wikipedia, wiki, book, books, library,
