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![A Comparison of Wet and Dry Size Measurement of Flour thumbnail](http://static.horiba.com/fileadmin/Horiba/_processed_/e/7/csm_ADS107_Comparison_of_Flour_Wet_and_Dry_7a43e20c6c.png)
A Comparison of Wet and Dry Size Measurement of Flour
Flour particles have a tendency to swell when run wet. The solution is to use ethanol and a sequence program to automate the process as much as possible. When flours are run dry they will closely match wet data without the threat of the particles swelling.