Akademik Veri Yönetim Sistemi
Minerals Engineering, cilt.237, 2026 (SCI-Expanded, Scopus)
In this study, the use of molasses and vinasse as grinding aids in the dry grinding of calcite to micronized sizes in a laboratory-scale stirred ball mill was investigated and compared with the use of pure grinding aids. Experimental studies were carried out in dry grinding tests, followed by measurements. The data obtained from the applied methodology were evaluated regarding grinding performance (product fineness/energy consumption), powder flowability, surface adsorption mechanism, agglomeration phenomenon and color properties. Based on the results, it was found that any grinding aid used in the study improved the grinding process compared to when no grinding aids were used. It has been understood that the use of molasses and vinasse as grinding aids has positive contributions to the grinding performance. In terms of the d50 size of the product after 9.5 min of grinding time, the results obtained with 2000 g/t molasses, vinasse, triethanolamine (TEA), and triisopropanolamine (TIPA) were 5.34 μm, 4.75 μm, 4.90 μm, and 3.97 μm, respectively, while the result obtained without grinding aid was 6.18 μm. In addition, by measuring the flowability of material according to the concentration of the grinding aids, the flow behaviors of the product were quantified and the differences were revealed. Across all tested grinding aids, the material’s flowability increased when the concentration that produced the finest product (i.e., the experimentally determined optimal concentration) was used, compared to the case without grinding aids (0 g/t). When evaluated in terms of product quality, the four types of grinding aids increased the total color differences compared to feeding and the 0 g/t condition, FTIR analysis showed that the grinding aids were adsorbed onto calcite surfaces via non-polar groups, polar functional groups, and hydroxyl groups. Scanning electron microscopy (SEM) images reveal that, compared to the absence of grinding aids, good dispersion was achieved with TEA and TIPA, agglomeration was reduced with molasses, and agglomeration was slightly reduced with vinasse. Furthermore, assessing these waste materials and by-products can potentially result in cost reductions, decreased environmental impact, and diminished chemical usage.