Studies on the Measurement of Flowability of Kitchen Salt

Studies on the Property of Matter of Common Salt (Part 2)

Abstract

The flowability of domestic kitchen salt was measured in relation to Carr's flowability index (CFI), compressibility, angle of repose, free-flowing time, and some others; the relationships between each measurement method and the factors affecting the flowability were examined. The results were as follows:
(1) Flowability of the salts was not correctly determined from only CFI because of the narrow range of the flowability.
(2) A good correlation was observed between compressibility and CFI.
(3) Carr's point scores on compressibility and uniformity for evaluation of CFI has no relationships to CFI values.
(4) The rate of the salts which need no anticaking treatment was estimated to be 71% from the evaluation of CFI.
(5) The moisture content of the salts has a great effect on flowability, especially on free-flowing time, angle of repose, and CFI. Nevertheless, it seemed that the flowability could not adequately be estimated from moisture content.
(6) The free-flowing time was not closely related to CFI, compressibility, and angle of repose.