考えられる粉体間の関係と与えられた排出動作における粉体挙動を理解するには、幅広い特性を定量化する必要があります。
This study evaluates six common food powders: Potato Starch, Corn Starch, two types of Lactose, Microcrystalline Cellulose (MCC) and Plain Flour.
This study uses the FT4 Powder Rheometer to look at two cases studies: Sachet Filling and Mixing.
Using customised test programs and bespoke combinations where necessary, materials with a large particle size, or extreme aspect ratios, can also be successfully characterised.
In this study, three similar powdered formulations were produced for dispensing in vending machines. The three formulations were characterised using an FT4 Powder Rheoemter, which revealed clear and repeatable differences that varied with respect to test conditions.