In this study, the compressive strength of tablets made with salt, starch and fat was investigated. The strength was found to increase with compaction pressure, up to a maximum value where further increase in the compaction pressure led to no increase in the strength. The maximum strength corresponded to the point where zero porosity was obtained during the compaction process. However, because of the elastic rebound of the tablets after ejection, the maximum strength corresponded to non-zero final tablet porosities which varied between the materials. For this reason, the use of the density occurring during the compaction process appeared to provide a more reliable comparison between the materials. A simple linear mixing rule did not hold in characterising the strength in the salt:starch:fat systems. However, two regimes were observed depending on the salt volume fraction. At low salt volume fractions, the effect of the salt was negligible. After a certain critical salt volume fraction, increasing the salt led to an increase in the strength. Finite element simulations based on X-ray microtomography images of the tablets suggested that in the first regime, the stresses due to the salt particles were localised but in the second regime, stress-bearing networks were formed between the salt particles.
Starch Compressive Strength Compaction Maximum Strength Compaction Process
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