In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003) In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device. Journal of Food Engineering, 58 1: 11-22. doi:10.1016/S0260-8774(02)00328-X


Author Adhikari, B.
Howes, T.
Bhandari, B. R.
Truong, V.
Title In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2003
Sub-type Article (original research)
DOI 10.1016/S0260-8774(02)00328-X
Volume 58
Issue 1
Start page 11
End page 22
Total pages 12
Place of publication Oxford, England
Publisher Elsevier Sci Ltd
Collection year 2003
Language eng
Subject C1
290102 Food Engineering
670199 Processed food products and beverages not elsewhere classified
Abstract A stickiness testing device based on the probe tack test has been designed and tested. It was used to perform in situ characterization of drying hemispherical drops with an initial radius 3.5 mm. Tests were carried out in two drying temperatures, 63 and 95 degreesC. Moisture and temperature histories of the drying drops of fructose, honey, sucrose, maltodextrin and sucrose-maltodextrin mixtures were determined. The rates of moisture evaporation of the fructose solution was the fastest while those of the maltodextrin solution was the lowest. A profile reversal was observed when the temperature profiles of these materials were compared. Different modes of failure were observed during the stickiness tests. Pure fructose and honey solutions remained completely sticky and failed cohesively until the end of drying. Pure sucrose solution remained sticky and failed cohesively until complete crystallization occurred. The surface of the maltodextrin drops formed a skin shortly after the start of drying. It exhibited adhesive failure and reached a state of non-adhesion. Addition of maltodextrin significantly altered the stickiness of sucrose solution. (C) 2002 Elsevier Science Ltd. All rights reserved.
Keyword Engineering, Chemical
Food Science & Technology
Stickiness
Cohesive And Adhesive Failure
Moisture And Temperature Histories
Skin Formation
Adhesion
Tack
Q-Index Code C1

 
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Created: Wed, 15 Aug 2007, 01:44:02 EST