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Basic Information for Design of Particulate Products

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Particulate Products

Part of the book series: Particle Technology Series ((POTS,volume 19))

Abstract

In this chapter some basic features of particulate products are examined, which are relevant for adequate design and best performance. Particle packing and product porosity is considered first. Closest packing is reached within size distributions, where small particles fill the voids in between the larger particles. Smallest void fractions in monosized powders are reported to be about 40 % (related solids content 60 %); the ideal void fraction is 26 %. For polydisperse powders, especially those containing polymodal size distributions minimum void fractions may be considerably smaller and maximum packing densities larger. Powder flow and cohesivity strongly depend upon particle size and shape. Various empirical values for the characterization of flowability are presented. In general, it can be said that dry powders having a particle size above 50 μm and regular particle shape, flow easily. When the particles are much smaller and/or when they have a large aspect ratio, they tend not to flow at all: they are called cohesive. The fluidization of powders follows a similar trend where granular particles in the 20–200 μm size range fluidize readily and smaller particles together with ones of high aspect ratio, can cause difficulties. Geldart has categorized powders as cohesive, aeratable, bubbling and spouting; the latter two words mean that particles larger than about 200 μm show another ‘fluidization’ behavior. Equations for fluid flow through packed beds are developed by different authors. The equation of Carman and Kozeny is used in filtration. The viscous behavior of emulsions and suspensions is strongly related to particulate concentration. At low concentrations, the viscosity shows a Newtonian behavior; it is independent of particle size and relates linearly with concentration. At high concentrations, various types of non-Newtonian behavior exist. Viscosity depends on particle size (distribution), but is no longer linearly related to particulate concentration. Differences between solids concentration and maximum packing density of the particles play an important role. Moreover, rheological behavior may be time-dependent through changing particle-particle or molecular interactions. Adequate non-Newtonian behavior is essential for good performance during production and for the final quality of various products, such as chocolate, ice cream and paint dispersions. Long-term stability of dispersions often relates to the zeta-potential. Absolute values of at least about 50 mV can cause stable dispersions. At low zeta-potential values, the particles tend to agglomerate or flocculate. Dispersion stability may be improved by application of steric stabilizers. In paint, color, scattering, transparency and hiding power of dispersed particles are also strongly related to particle size and shape. Several equations are provided that are useful in the design of pigment mixtures. These aspects play a role in human appreciation of paints, foods and creams. Sensorial characteristics are important in foods, sweets, beverages and cosmetics. Some terminology is provided. Interpretation of some of the terminology is subjective. This is due to the characteristics not only having a physical background but may also relate to particle size and shape, psychological or cultural aspects. Finally, this chapter deals with the adsorption and diffusion of components into the pores of adsorbents and catalysts. In such cases the diffusion rate is strongly linked to the pore size distribution and the effective molecular size of the diffusing component.

Good correlation between parameters is fine,

Some added understanding is better.

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Notes

  1. 1.

    The equivalent packing size represents the size of agglomerates, which act as (composed) particles during packing.

  2. 2.

    For solids, strain can be seen as deformation.

  3. 3.

    The effective particle density to be used in Stokes’ law is best determined by a method where a known weight of dispersed particles displaces a measured volume of suspending liquid. This method regards the influence of pores in the same way as in sedimentation. An absolute density value, determined by gas pyknometer, is not appropriate in the presence of pores.

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  1. Delft University of Technology, Park Berkenoord 30, Pijnacker, 2641 CZ, The Netherlands

    Henk G. Merkus (Retired Associate Professor)

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  1. Henk G. Merkus
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  1. Delft University of Technology, Pijnacker, Zuid-Holland, The Netherlands

    Henk G. Merkus

  2. DSM Food Specialities, Delft University of Technology, Delft, Zuid-Holland, The Netherlands

    Gabriel M.H. Meesters

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Merkus, H.G. (2014). Basic Information for Design of Particulate Products. In: Merkus, H., Meesters, G. (eds) Particulate Products. Particle Technology Series, vol 19. Springer, Cham. https://doi.org/10.1007/978-3-319-00714-4_2

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