Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering

Document Type

Article

Publication Version

Accepted Manuscript

Publication Date

2013

Journal or Book Title

International Journal of Food Properties

Volume

16

Issue

5

First Page

1071

Last Page

1079

DOI

10.1080/10942912.2011.576359

Abstract

Sticky point temperature is a parameter that quantifies stickiness of food and biological powders. It is traditionally measured using glass instruments. In this study, a new methodology was developed to measure sticky point temperature using a rheometer, and it was successfully used to determine sticky point temperature for coffee powder samples. The behavior of coffee sticky point temperature as a function of moisture content (%, dry basis) was observed to be non-linear, but after 16% (dry basis) moisture content, there were no changes in sticky point temperature with further increases in moisture content. An exponential prediction model for sticky point temperature = f (moisture content) was achieved with an R2 value greater than 0.93; a power law regression model also fitted well, with an R2 value of 0.97. Rheometry was shown to be a viable and convenient means to determine sticky point temperature for various coffee powders.

Comments

This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Food Properties on September 11, 2012, available online: http://dx.doi.org/10.1080/10942912.2011.576359.

Access

Open

Copyright Owner

Taylor & Francis

Language

en

File Format

application/pdf

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