Abstract
This study evaluates how powders are affected by air using Powder Rheometer which can measure the torque for powder viscosity and flow energy. It can be challenging to directly evaluate the properties of an aerated powder, as glass beads and MCC only require a small amount of air to change their behavior, but flour may require significantly more, or will be insensitive to aeration. The aeration characteristics of a powder can be studied with powder rheology by measuring their flow energy during aeration. This evaluation demonstrates how it is possible to evaluate the flow characteristics of powder using different aeration regimes.
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