In general, wet grinding systems offer best performances and best production results only when the chemical and physical features of slips are constant over the duration of the entire process.

More precisely, this happens when the main parameters of the atomized product (such as grain size, density, viscosity, and thixotropy) remain within a very short range.

However, slurries may suddenly change their rheological features during production. Sometimes drastically.

What are the main elements that may affect, positively or negatively, the proper rheology of the barbottina and what do we need to know to prevent and avoid fluctuations, therefore preserving the proper features of suspensions?