Characterization of the dispersion behavior of powders in liquids
Résumé
Powders dispersed in liquids to form suspensions are widely used as food products, medications, and occur in many stages in industrial processes, whether as a final or an intermediate product. To maximize the efficiency of a dispersion process, a sound understanding of the factors that influence and limit the formation of suspensions is necessary. These involve wetting characteristics based on surface energy and also the physical form of the powders, such as particle size and the state of agglomeration. In this paper we examine the dispersion of talc powders either agglomerated in a conventional high-shear granulator or agglomerated using a combined method of electro-spray and freeze drying. The dispersion behavior of these agglomerates is studied as a function of the characteristics of the granules.
Domaines
Sciences de l'ingénieur [physics]
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