Abstract
Most fertilizers have some tendency to form lumps or agglomerates (caking) during storage. The mechanism of caking in fertilizers is most often attributed to the formation of salt bridges and/or capillary adhesion. The severity of caking can be influenced by a number of factors, such as chemical composition, moisture content, particle structure, mechanical strength, hygroscopic properties, product temperature, ambient conditions, storage time, and storage pressure. The various methods of reducing or eliminating caking in fertilizers basically involve process control, storage/packaging conditions, and/or addition of anticaking agents.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
