Sieving methods of sieve analysis

For the characterization of bulk goods of different forms and sizes, the knowledge of their particle size distributions is essential. The particle size distribution, i.e. the number of particles of different sizes, is responsible for important physical and chemical properties such as solubility, flowability and surface reaction.

Sieve analysis

In many industries such as food, pharmaceutics and chemistry traditional sieve analysis is the standard for production and quality control of powders and granules. Advantages of the sieve analysis include easy handling, low investment costs, precise and reproducible results in a comparably short time and the possibility to separate the particle size fractions. Therefore, this method is an accepted alternative to analysis methods using laser light or image processing.

To guarantee a high degree of reproducibility and reliability, sieve shakers and accessories have to fulfill the requirements of national and international standards. This means that test sieves, sieve shakers and all other measurement instruments (e.g. scales) which are used for the characterization of particle distributions have to be calibrated and subjected to test agent monitoring as part of the quality management system. Apart from that, it is absolutely necessary to carry out the sample preparation with great care. Only then is it possible to achieve sieving results which allow a reliable characterization of a product.

Sieving methods of sieve analysis

During sieving the sample is subjected to vertical movement (vibratory sieving) or horizontal motion (horizontal sieving). With tap sieve shakers both movements are superimposed. During this process the particles are compared with the apertures of every single sieve. The probability of a particle passing through the sieve mesh is determined by the ratio of the particle size to the sieve openings, the orientation of the particle and the number of encounters between the particle and the mesh openings. The appropriate sieving method depends on the degree of fineness of the sample material (fig. 1). Dry sieving is the preferred method for the size range between 40 µm and 125 mm. However, the measurement range is limited by properties of the sample such as a tendency to agglomerate, density or electrostatic charging.

HORIZONTAL SIEVING

In a horizontal sieve shaker the sieves move in horizontal circles in a plane. Horizontal sieve shakers are preferably used for needle-shaped, flat, long or fibrous samples. Due to the horizontal sieving motion, hardly any particles change their orientation on the sieve.

AIR JET SIEVING

The air jet sieve is a sieving machine for single sieving, i.e. for each sieving process only one sieve is used. The sieve itself is not moved during the process.

The material on the sieve is moved by a rotating jet of air: A vacuum cleaner which is connected to the sieving machine generates a vacuum inside the sieving chamber and sucks in fresh air through a rotating slit nozzle. When passing the narrow slit of the nozzle the air stream is accelerated and blown against the sieve mesh, dispersing the particles. Above the mesh, the air jet is distributed over the complete sieve surface and is sucked in with low speed through the sieve mesh. Thus the finer particles are transported through the mesh openings into the vacuum cleaner or, optionally, into a cyclone.

SIEVE ANALYSIS FOR QUALITY CONTROL

We all know the term “quality”. It is widely used to describe a product of particularly high value. However, the exact definition of quality is as follows: Quality is the compliance of defined properties with the detected properties of a product as determined by performing tests. A product can be described as high-quality if a test measurement ascertains that the desired properties lie within a given tolerance. If the measured values deviate too much, the quality is lower. Many materials, whether natural or artificial, occur in dispersed form (material which does not form a consistent unity but is divided into elements which can be separated from each other, e.g. a pile of sand). The particle sizes and their distribution within a material quantity - i.e. the fractions of particles of different sizes – have a crucial influence on physical and chemical properties.

A few examples of properties which can be influenced by the particle size distribution:

• the strength of concrete
• the taste of chocolate
• the dissolution properties of tablets
• the pourability and solubility of washing powders
• the surface activity of filter materials

These examples clearly show how important it is to know the particle size distribution, particularly within the context of quality assurance of bulk goods for production processes. If the particle size distribution changes during the production process, the quality of the product will change as well.