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  Advancements in Powder Mixing: Techniques and Characterization Methods

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  Advancements in Powder Mixing: Techniques and Characterization Methods

  Agglomaration, Caking, Feature Article, Mixing technology, Particle size distribution, powders, research, Shear

Advancements in Powder Mixing: Techniques and Characterization Methods

In various industries, from pharmaceuticals to food processing [...]

By Martijn Daalder|2024-12-16T12:28:46+00:0020 August 2023|Categories: Agglomaration, Caking, Feature Article, Mixing technology, Particle size distribution, powders, research, Shear|Tags: agglomeration, anti-caking agents, blending, bulk powders, characterization methods, characterization of powders, chemical composition analysis., chemical properties, cleaning-in-place, cohesive powders, consistent product quality, continuous mixers, cross-contamination risks, de-agglomerators, dissolution rates, double cone mixers, flowability, fluidized bed mixers, fluidized bed mixing, gentle tumbling, high-shear granulators, high-shear mixers, high-shear mixing, homogeneous, hygienic design, hygroscopicity analysis, improvements, incomplete mixing, inconsistent particle distribution, industries, inefficient mixing, ingredient segregation, ingredients, large batches, limitations, lindor mixer, mixing reports, mixing techniques, moisture content, non-uniformity, paddle mixers, particle segregation, particle size analysis, particle size distribution, performance, physical properties, powder agglomeration, powder behavior, powder blend, powder characterization, powder mixing techniques, powder mixtures, powder properties, process control parameters, process efficiency, process validation, real-time monitoring, research and development, ribbon blenders, sieving machines, size, sticky powders, texture, traditional mixers, traditional powder mixing methods, tumble blending, tumbling, uneven blends, uniform distribution, v-blenders|0 Comments

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  Powder processing and their diverse phenomena

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  Powder processing and their diverse phenomena

  Abrasion, Attrition, Caking, Dustiness, Feature Article, Particle size distribution, powders, Segregation

Powder processing and their diverse phenomena

The term "atom" originated in ancient Greece around [...]

By Martijn Daalder|2024-11-06T14:04:30+00:0018 June 2023|Categories: Abrasion, Attrition, Caking, Dustiness, Feature Article, Particle size distribution, powders, Segregation|Tags: agglomeration, caking, clumping, consumer awareness, consumer demand, dissolution, industry 4.0 technologies, mining, ore, segregation, shearing, sustainability|0 Comments

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  Particulate Materials and Facility Stoppage

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  Particulate Materials and Facility Stoppage

  Caking, Chemical Industry, Conveying, Dustiness, Editors pick, Feature Article, Hoppers, Legislation and Standards, Silo storage, Transport

Particulate Materials and Facility Stoppage

In today’s competitive market, improving manufacturing efficiency and [...]

By Stephane Sloots|2026-04-18T10:34:25+01:0028 May 2023|Categories: Caking, Chemical Industry, Conveying, Dustiness, Editors pick, Feature Article, Hoppers, Legislation and Standards, Silo storage, Transport|Tags: bins, containers, downtime, dust, facility design, facility improvements, hoppers, mechanical equipment, OEE, overall equipment effectiveness, powder flow, Powder Processing, production facility, rat holing, silos, spray drying, stoppage, tooling|0 Comments

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  Milk Powder and the various stages of processing

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  Milk Powder and the various stages of processing

  Abrasion, Attrition, Caking, Conveying, DSS_Featured, Feature Article, Food Industry, Granules, Laboratory, Mixing technology, powders, Silo storage

Milk Powder and the various stages of processing

In the 1920s and 30s, Sweden faced a dairy [...]

By Martijn Daalder|2024-11-14T10:48:23+00:0030 April 2023|Categories: Abrasion, Attrition, Caking, Conveying, DSS_Featured, Feature Article, Food Industry, Granules, Laboratory, Mixing technology, powders, Silo storage|Tags: caking, casein, Delft Solids Solutions, denature, drum drying, DSS, freeze drying, laboratories, Maillard, milk powder, pneumatic, proteins, silos, spray drying, ultra-high temperature, water activity, whey|0 Comments

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  Stability Testing of Animal Feed

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  Stability Testing of Animal Feed

  Additives, Animal feeds, Caking, DSS_Featured, Dustiness, Legislation and Standards

Stability Testing of Animal Feed

Stability testing protects the nutritional value and safety [...]

By Martijn Daalder|2024-11-13T10:35:53+00:002 February 2022|Categories: Additives, Animal feeds, Caking, DSS_Featured, Dustiness, Legislation and Standards|Tags: additives, animal feed, caking, Delft Solids Solutions, enviromental factors, flowability, nutrients, premix, storage, storage conditions, veterinary medicinal products, vitamin|0 Comments

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  Key Considerations for Building or Upgrading a Facility

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  Key Considerations for Building or Upgrading a Facility

  Attrition, Caking, DSS_Featured, Dustiness, Legislation and Standards, powders

Key Considerations for Building or Upgrading a Facility

In this article, we will discuss the relevant [...]

By Stephane Sloots|2026-04-18T10:35:10+01:002 February 2022|Categories: Attrition, Caking, DSS_Featured, Dustiness, Legislation and Standards, powders|Tags: bulk powder behavior, caking, Delft Solids Solutions, DIN 55992, dusting, EN 15051, iso standards, laboratory research, particle size distribution, physio-chemical problems, solids handling plant|0 Comments

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  Solving the curious case of caking

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  Solving the curious case of caking

  Caking, DSS

Solving the curious case of caking

Table of Contents Since November [...]

By Martijn Daalder|2025-07-23T15:13:34+01:002 February 2022|Categories: Caking, DSS|Tags: anton paar M302, ASTM, ASTM D4440, ASTM D4473, ASTM D5279, Delft Solids Solutions, DIN 13343, DIN 3219, DIN 51810, DIN 54458, fluidisation attrition, ISO 3219, ISO 6721-1, MCR 302, rheological tests, TruGap|0 Comments

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  Interview with Johan Groen – Powder (Non-) Flow Day 2017

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  Interview with Johan Groen – Powder (Non-) Flow Day 2017

  Caking, DSS, Interview, powders

Interview with Johan Groen – Powder (Non-) Flow Day 2017

Table of Contents On October [...]

By Martijn Daalder|2025-07-23T15:31:22+01:002 February 2022|Categories: Caking, DSS, Interview, powders|Tags: caking, consolidation powders, Delft Solids Solutions, enviromental factors, hoppers, particle processing, particle size distribution, plastic deformation, powder flow, viscosimetry|0 Comments

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  A pain in the food industry’s neck: Stickiness and Caking

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  A pain in the food industry’s neck: Stickiness and Caking

  Caking, DSS_Featured, Food Industry, Shear, Viscosity

A pain in the food industry’s neck: Stickiness and Caking

Moisture and temperature are the main culprits behind [...]

By Martijn Daalder|2025-04-15T16:22:32+01:001 February 2022|Categories: Caking, DSS_Featured, Food Industry, Shear, Viscosity|Tags: adhesion, amorphous, amorphous food solids, Anton Paar, caking, crystalline, Delft Solids Solutions, flowability, fluidisation attrition, powder rheometer, stickiness|0 Comments

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  Sugar, size and everything nice

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  Sugar, size and everything nice

  Caking, DSS_Featured, Food Industry, Granules, powders, Shear

Sugar, size and everything nice

Sugar flowability is closely tied to particle size [...]

By Martijn Daalder|2025-07-23T17:41:30+01:0031 January 2022|Categories: Caking, DSS_Featured, Food Industry, Granules, powders, Shear|Tags: agglomerative, caking, Delft Solids Solutions, flow function, flowability, hopper angle, particle size distribution, powder testing, shear testing, sugar|0 Comments

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