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THE CONTROL OF BISCUIT LOSSES 1
Author(s) -
Sproat Ira E.
Publication year - 1922
Publication title -
journal of the american ceramic society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.9
H-Index - 196
eISSN - 1551-2916
pISSN - 0002-7820
DOI - 10.1111/j.1151-2916.1922.tb17455.x
Subject(s) - water content , moisture , transverse plane , square (algebra) , breaking strength , factory (object oriented programming) , materials science , mathematics , composite material , engineering , structural engineering , geotechnical engineering , geometry , computer science , programming language
The effect of the transverse strength and the moisture content of the body on biscuit losses is discussed. A transverse strength of 280 pounds per square inch and minimum moisture content produce the best results. The analysis of the damaged ware and the brushers report gives data of great value in decreasing the biscuit losses, under given factory conditions.