Caking affects many powder processors, particularly where large volumes of powder are stored or transported for long periods, or where interaction between the powder and the environment are prevalent. However, caking is not a simplistic process and does not present itself equally throughout a powder bed, instead forming distinct patterns and modes as a function of powder depth.
In this webinar, Dr. Guy Stimpson will discuss these different caking modes, as well as how we can characterise cakes and crusts, and whether temperature and humidity cycling can have an effect on caked powders.
