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.
Access
Open
Copyright Owner
Taylor & Francis
Copyright Date
2013
Language
en
File Format
application/pdf
Recommended Citation
Bhadra, Rumela; Rosentrater, Kurt A.; and Muthukumarappan, K., "Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer" (2013). Agricultural and Biosystems Engineering Publications. 747.
https://lib.dr.iastate.edu/abe_eng_pubs/747
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.