What is the impact of using pure Mannheim potassium sulfate on caking in nitrosulfuric high-potassium products?
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What is the effect of using potassium sulfate Mannheim at a pH level above 4 in nitro-sulfur-based high-potassium products such as 15-5-25 on product caking? It won’t clump when using Luo Potassium
This is a conclusion you reached through your own experiments, right? We haven’t purchased ropotassium for a long time now. I’ve been using Mannheim potassium; some high-potassium products form clumps while others do not. It’s also hard to say what causes the delays. Looking forward to an answer from an authority figure. :)
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Luo potassium and Man potassium are blended for use in fully water-soluble high-potassium products; in such cases, Man potassium slurry is used, resulting in low particle strength and easy caking. What is a good way to solve this problem? I mean to use Mannheim potassium sulfate to solve the caking problem.