The instrument can be programmed to optimise differences between similar products, or to be measure similarities of complementary products.
Test results are extremely repeatable and thus the instrument beautifully differentiates flow characterstics of powders.
The tight repeatability allows the flow impact of even subtle product blends, formulations, processing or storage treatments to be measured.
Our pre-established programs instruct the Powder Flow Analyzer to quantify powder flowability, powder compaction, powder cohesion, powder flow rate sensitivity, powder caking, powder attrition, powder bridging. These attributes collectively fingerprint a powder's flow charateristics so that those attributes can be repeatably measured.
TYPICAL APPLICATIONS INCLUDE:
1. Flowability of 26 Common Powders Using Compaction & Cohesion Project
This study illustrates the repeatability of the instrument's measurements on a very broad set of powders. The study annotates the calculations on a few typical powders and provides a template for users to characterize and benchmark their own powders using the same techniques.
2. Caking of 26 Common Powders Using Caking Project
This study illustrates how the instrument can be programmed to condition and then pack a column of powder under extremely precise conditions, and then to break up the formed cake, if a cake has formed. The project quantifies the changes in column height during the cake forming sequences, the energy required to break the formed cake, and the height of the formed cake. The study annotates the calculations on a few typical powders and provides a template for users to characterize and benchmark their own powders using the same or similar caking techniques.
3. Attrition of 26 Common Powders Using Attrition Project
This study illustrates how the instrument can be programmed to condition and then impose an aggressive work history onto a column of powder under extremely precise conditions. The project quantifies the changes in work energy and column height during each sequence. The study provides data on 26 common powders, annotates the calculations on a few typical powders, and provides a template for users to characterize and benchmark their own powders using the same or similar attrition causing sequences.
4. Flow Rate Sensitivity of 26 Common Powders Using Flow Rate Project
This study illustrates how the instrument can be programmed to condition and then impose work into powders at different flow rates. Indexing the results quantifies the sensitivity of the powders to different processing or conveying speeds. Powders behave very differntly to changes in speeds. Of the 26 common powders tested in the study many exhibited resistance to the faster imposed flow, many exhibited less resistance to the faster imposed flow, and several were not at all sensitive to changes in these particular imposed flow rates tested (10 vs 50 mm/second). The study provides a template for users to characterize and benchmark their own powders using the same or similar flow rate sequences.
The comparative logic of the Flow Rate Sensitivity can be followed to quantify a powder's sensitivity to temperature, humidity, storage compaction, tap density, air entrapment, blending ratios, mixing times and speeds, etc.
5. Compaction and Caking during Transit and Handling - Compact Slice Test
Many materials tend to compact during transit. This test compacts the powder column to a user programmed force, then slices back to the top of the column with minimum disturbance, before re-compacting. This is repeated for the programmed number of cycles and the rotor blade then slices through the compacted cake. Force work done and mean force during this slicing show the strength of the compressed "cake" formed and its resistance to flow.
The samples can be ranked, and the results related to in process handling performance.
6. Characterising Blends of Powders (1)
MCC/Lactose Powder Mix formulations.
Micro crystalline cellulose and Lactose were mixed in blends (100/0: 20/80: 50/50: 80/20: 0/100) and the flow characteristics compared under the test conditions of compaction, aeration (cohesion), and packing to form a compressed cake.
7. Characterising Blends of Powders (2)
MCC/Lactose Powder Mix formulations.
Micro crystalline cellulose and Lactose were mixed in blends (100/0: 20/80: 50/50: 80/20: 0/100) and the flow characteristics compared under the test conditions of packing to form a compressed cake.
8. Characterising of Wet-mix Flow - Liquid Variation (1)
MCC/Water mixes
Batches of micro crystalline cellulose and water, in the ratios 20ml/g through to 100ml/g were mixed for 2 minutes using a high shear mixer. A sample was taken from each mix and the flow characteristics tested and compared under the test conditions of compaction and aeration (cohesion), and packing to form a compressed cake.
Controlled Flow* technology enables the sample to be physically displaced in many different ways. The Test Settings of blade path angle and blade tip speed determine the mode of Controlled Flow* achieved within the sample column. Once programmed, the Test Settings can be exactly repeated test after test.
