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结块，是一种不受欢迎的现象，它降低了粉末产品的质量，并使处理、储存和加工成为问题。在许多新兴市场所在的热带气候中，这尤其是一个问题。解决这一问题的主要方法是使用防结块剂，这是一种小颗粒化学物质，它降低了水分的流动性或提供了大颗粒之间的屏障，这在食品加工中经常是这样。然而，这种疗法并不总是合适的，而且有一种趋势，即使用设计成防结块的成分。这可以通过研究表面性质在温暖和潮湿条件下的变化来实现。利珀博士已经研究了如何将这种方法与EPSRC的第一笔赠款“颗粒材料的新分析”EP/GO/16442/1一起使用。这项提议将资助对斯堪的纳维亚半岛的学术和工业合作伙伴的访问，以建立一个联合体，申请欧洲的资金来继续这项工作。

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.