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Volume 117
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In-situ dynamic characterisation of flow deterioration and caking of hygroscopic powder under controlled temperature and humidity
Jiale Wang a, Suqing Wang a, Wenguang Nan a *, Jinfeng Bi b, Qinqin Chen b
a School of Mechanical and Power Engineering, Nanjing Tech University, Nanjing, 211816, China
b Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100193, China
10.1016/j.partic.2026.08.015
Volume 117, Received 1 June 2026, Revised 29 July 2026, Accepted 12 August 2026, Available online 13 August 2026, Version of Record 21 August 2026., Pages 477-487
Received 1 June 2026, Revised 29 July 2026, Accepted 12 August 2026, Available online 13 August 2026, Version of Record 21 August 2026.
E-mail: nanwg@njtech.edu.cn
Highlights

• A temperature-humidity-controlled rotating drum is developed for dynamic testing.

• Flowability and caking of hygroscopic powders are dynamically characterised.

• Evolution of powder behaviour is governed by relationship between Tg and Tenv.

• A mathematical model is proposed to estimate the critical caking strength.

• Full transition from free flow to caking-induced segregation is captured in situ.


Abstract

A dynamic characterisation method is developed to investigate the flowability and caking of hygroscopic powders under controlled temperature–humidity conditions. The method enables continuous monitoring of powder flow, agglomeration and caking evolution with minimal disturbance. Two hygroscopic jujube powders are used as model materials to examine their dynamic behaviours during moisture absorption at different environmental temperatures. The results show that powder flowability is highly affected by the relationship between the glass transition temperature (Tg) and the environmental temperature (Tenv). As moisture uptake proceeds, Tg progressively decreases toward Tenv, leading to reduced flowability and even a markedly increased risk of caking once Tg falls to or below Tenv. Although the two powders exhibit similar initial flowability, they display markedly different behaviours during long-period moisture absorption, indicating that initial flowability alone is insufficient to assess storage stability. Different caking modes are directly captured under different environmental temperatures, and a mathematical model is further introduced to estimate the critical apparent caking strength. Moreover, glass transition does not occur uniformly throughout the whole powder heap, leading to spatially non-uniform plasticisation and eventually caking-induced segregation. The proposed method provides an effective route for understanding and controlling moisture-induced flow deterioration and caking in hygroscopic powders.

Graphical abstract
Keywords
Dynamic characterisation; Flowability; Caking; Controlled temperature and humidity; Glass transition temperature; Caking-induced segregation
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