Enhancing Powder Technology Research Cooperation Between De Montfort University and Scandinavian Institutions

粉末结块，即颗粒粘在一起形成块状，是一种不受欢迎的现象，它会降低粉末产品的质量，并给处理、储存和加工带来问题。这在许多新兴市场所在的热带地区尤其成问题。解决这个问题的主要方法是使用抗结块剂，这是一种小颗粒的化学物质，可以减少水分的流动性，或者在大颗粒之间提供屏障，这在食品加工中经常出现。然而，这种补救方法并不总是适用的，而且有一种趋势是使用设计成抗结块的成分。这可以通过检查表面性质在温暖和潮湿条件下的变化来完成。Leaper博士已经研究了这种方法如何与EPSRC第一笔拨款“颗粒材料的新型分析”EP/GO/16442/1一起使用。该提案将资助访问斯堪的纳维亚的学术和工业合作伙伴，以建立一个财团，申请欧洲基金以继续这项工作。

Powder caking, where particles stick together to form lumps, is an unwelcome phenomenon which reduces the quality of powdered products and makes handling, storage and processing problematic. This is particularly a problem in tropical climates where many emerging markets are based. The main method of combating this is to use anti-caking agents, small particles of chemicals which reduce moisture mobility or provide a barrier between the larger particles, as is often the case in food processing. However, this remedy is not always suitable and there is a trend away from this towards using ingredients that are designed to be caking resistant. This can be done by examining how the surface properties change in warm and humid conditions. Dr Leaper has already examined how this method can be used with an EPSRC First grant "Novel Analysis of Particulate Materials" EP/GO/16442/1. This proposal will fund visits to academic and industrial partners in Scandinavia to construct a consortium to apply for European Funding to continue this work.