Topological transition in pressure-assisted sintering of amorphous powders

Abstract Powders consisting of particles with amorphous molecular structure spontaneously agglomerate by particle-particle sintering, altering their flow properties and perceived quality. Sintering is also employed to deliberately form agglomerated powder structures across different industries. Here, we investigate the effect of moderate uniaxial compaction pressure on the sintering kinetics of such powders. Combining experiments and discrete element modeling, we reveal a topological transition between two distinct sintering regimes. In the low-pressure regime, surface tension dominates, leaving the extent of particle connectivity unaffected by pressure. In the high-pressure regime, the topology of the connectivity changes, driven by the spatial distribution of contact forces. We propose a dimensionless “Rumpf number” to describe the ratio between surface tension and pressure effects, thereby identifying the transition threshold. These insights into pressure-assisted sintering offer quantitative guidelines for optimizing powder processing.

Authors

Institutions

Publication Details

Journal
npj Science of Food
Published
2026-08-20
DOI
https://doi.org/10.1038/s41538-026-01036-7
Primary Topic
Granular flow and fluidized beds
Type
article
Field-Weighted Citation Impact
0.00

Funders

Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Topological transition in pressure-assisted sintering of amorphous powders

Vasco C. Braz, Julien Dupas, Delphine Pasche, Jan Engmann et al.
npj Science of Food
Granular flow and fluidized beds
article

Topological transition in pressure-assisted sintering of amorphous powders

Vasco C. Braz, Julien Dupas, Delphine Pasche, Jan Engmann, N. A. M. Araújo, Vincent Meunier, Manuel Cárdenas-Barrantes
article en

Abstract

Abstract Powders consisting of particles with amorphous molecular structure spontaneously agglomerate by particle-particle sintering, altering their flow properties and perceived quality. Sintering is also employed to deliberately form agglomerated powder structures across different industries. Here, we investigate the effect of moderate uniaxial compaction pressure on the sintering kinetics of such powders. Combining experiments and discrete element modeling, we reveal a topological transition between two distinct sintering regimes. In the low-pressure regime, surface tension dominates, leaving the extent of particle connectivity unaffected by pressure. In the high-pressure regime, the topology of the connectivity changes, driven by the spatial distribution of contact forces. We propose a dimensionless “Rumpf number” to describe the ratio between surface tension and pressure effects, thereby identifying the transition threshold. These insights into pressure-assisted sintering offer quantitative guidelines for optimizing powder processing.

npj Science of Food
University of Lisbon (PT), Nestlé (Switzerland) (CH), Hôpital Nestlé (CH), Polytechnique Montréal (CA)
Fundação para a Ciência e a Tecnologia
Openalex Percentile: Top 12%
Granular flow and fluidized beds
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.