Applications of the cyclone stickiness test for characterization of stickiness in food powders

Boonyai, P., Howes, T. and Bhandari, B. (2006) Applications of the cyclone stickiness test for characterization of stickiness in food powders. Drying Technology, 24 6: 703-709. doi:10.1080/07373930600684908


Author Boonyai, P.
Howes, T.
Bhandari, B.
Title Applications of the cyclone stickiness test for characterization of stickiness in food powders
Journal name Drying Technology   Check publisher's open access policy
ISSN 0737-3937
Publication date 2006
Sub-type Article (original research)
DOI 10.1080/07373930600684908
Volume 24
Issue 6
Start page 703
End page 709
Total pages 7
Editor A. Mujumdar
Place of publication Philadelphia
Publisher Taylor & Francis Inc
Collection year 2006
Language eng
Subject C1
290102 Food Engineering
620200 Horticultural Crops
Abstract The cyclone stickiness test (CST) technique was applied to measure the stickiness temperature and relative humidity of whey, honey, and apple juice powders. A moisture sorption isotherm study was conducted to analyze the surface moisture content of whey powder. The glass transition temperatures of the sample powder were analyzed using differential scanning calorimetry (DSC). The stickiness results of these products were found within 20 degrees C above their surface glass transition temperatures, which is well within the normal temperature range for glass transition in general. The results obtained by the CST technique were found consistent with DSC values.
Keyword Engineering, Chemical
Engineering, Mechanical
Moisture Sorption Isotherm
Stickiness Temperature
Surface Glass Transition
Whey
Moisture Sorption Isotherms
Skim Milk Powder
Sugar-rich Foods
Spray
Water
Crystallization
Behavior
Q-Index Code C1

 
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