Characterization of the surface stickiness of fructose-maltodextrin solutions during drying

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2003) Characterization of the surface stickiness of fructose-maltodextrin solutions during drying. Drying Technology, 21 1: 17-34. doi:10.1081/DRT-120017281


Author Adhikari, B.
Howes, T.
Bhandari, B. R.
Truong, V.
Title Characterization of the surface stickiness of fructose-maltodextrin solutions during drying
Journal name Drying Technology   Check publisher's open access policy
ISSN 0737-3937
Publication date 2003-01-01
Sub-type Article (original research)
DOI 10.1081/DRT-120017281
Volume 21
Issue 1
Start page 17
End page 34
Total pages 18
Place of publication USA
Publisher Marcel Dekker Inc
Language eng
Subject C1
290102 Food Engineering
670199 Processed food products and beverages not elsewhere classified
Abstract A probe tack test has been used for the in situ characterization of the surface stickiness of hemispherical drops with an initial radius of 3.5 mm while drying. Surface stickiness of drops of fructose and maltodextrin solutions dried at 63degreesC and 95degreesC was determined. The effect of addition of maltodextrin on fructose solution-was studied with fructose/maltodextrin solid mass ratios of 4: 1, 1: 1, and 1:4. Pure fructose solutions remained completely sticky and failed cohesively even when their moisture approached zero. Shortly after the start of drying, the surface of the maltodextrin drops formed a skin, which rapidly grew in thickness. Subsequently the drop surface became completely nonsticky probably due to transformation of outer layers into a glassy material. Addition of malto,dextrin significantly altered the surface stickiness of drops of fructose solutions, demonstrating its use as an effective drying aid.
Keyword Engineering, Chemical
Engineering, Mechanical
Sugar Rich Foods
Drying Kinetics
Stickiness
Glass Transition
Sugar-rich Foods
Solids
Q-Index Code C1

 
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Created: Wed, 15 Aug 2007, 11:44:24 EST