基于单轴测试法的浓缩洗衣粉结块动力学研究  

Caking kinetics study of concentrated laundry powder based on uniaxial test

作　　者：王毅楠[1] 刘文举[1] 郭亚军[1] 卫宏远[1] 

机构地区：[1]河南工业大学化学化工学院,河南郑州450001

出　　处：《日用化学工业》2016年第3期151-154,172,共5页China Surfactant Detergent & Cosmetics

基　　金：国家自然科学基金青年基金资助项目(201206032);河南省教育厅科学技术研究重点资助项目(13A530196);河南工业大学创新人才基金资助项目(2012CXRC08)

摘　　要：利用单轴测试试验装置，对浓缩洗衣粉的结块特性进行测定，考察了温度（30～60℃）、相对湿度（30％-75％）和时间（1～4 h）3种因素对浓缩洗衣粉结块程度的影响，最终得到了不同温度、相对湿度和时间下浓缩洗衣粉的结块动力学曲线。结果表明，随温度、时间和相对湿度的增加，浓缩洗衣粉的结块度逐渐增加。在浓缩洗衣粉的生产、运输、包装和贮存环节中，应尽量控制环境的温度和湿度在合理范围内，从而减小浓缩洗衣粉的结块度。With the uniaxial test experiment device, the caking characteristics of concentrated laundry powderwere tested and measured. Effects of three factors that influencing the extent of caking of the concentratedlaundry powder,the temperature （30 -60 ℃ ） ,the relative humidity （30% -75% ） and the time （1 -4 h）on the caking extent of concentrated laundry powder were examined. The caking kinetic plots of concentratedlaundry powder at different temperature and relative humidity were also mapped out. The results showed thatwith the increase of temperature, time and relative humidity, the extent of agglomeration of the concentratedlaundry powder increases graduallof concentrated laundry powder,operaters and mangers should tryrange,so as to reduce the impact

关 键 词：浓缩洗衣粉 结块 单轴测试 温度 相对湿度 

分 类 号：TQ649.6[化学工程—精细化工]