Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer

Bhadra, Rumela; Rosentrater, Kurt A.; Muthukumarappan, Kasiviswanathan

doi:10.1080/10942912.2011.576359

Cited by 5 publications

(7 citation statements)

References 17 publications

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“…In general, the moisture content of coffee powders obtained ranged from 3 -7 % db, with the average value different among each sample. This result is similar to that found in previous studies (Bhadra et al, 2013;Ramalakshmi et al, 2007), that revealed the moisture content of coffee powder was maximally 7%. In addition, according to the standard set by Indonesian National Quality Standard (SNI 2983:2014), the moisture content of instant coffee powder should not be more than 4 -5%.…”

Section: Discussionsupporting

confidence: 92%

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

Karyadi¹,

Ayuni²,

Susanti³

2020

JST

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Nowadays, coffee has become one of the most favorable commodities for beverages, flavoring as well as for cosmetic industries. In Indonesia, coffee becomes more popular, especially among youngsters. In this study, the spray drying process was evaluated, giving the potential of how simple spray dryer can help local farmers of Indonesia to produce their coffee powders. One small scale of spray dryer was constructed with the total dimensions of 2.85 x 0.64 for length x width, with a height of 2.32 m. The spray dryer was equipped with a digital thermo regulator, the pneumatic nozzle system, and 4 finned heaters with the power of 2700 watt for each. The spray drying constructed was revealed to be able to produce coffee powders with fine quality. The inlet temperature of the drying chamber, as well as the initial Brix content of feed solution, were proven to affect the physical properties of powder produced such as moisture content, product yield, and solubility. The final moisture content of powders was ranged from 3 - 7% db, with the high product yield of the drying process, which could reach up to 70%.

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Section: Discussionsupporting

confidence: 92%

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

Karyadi¹,

Ayuni²,

Susanti³

2020

JST

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“…Thus, awareness of cohesive and adhesive forces to avoid or reduce them and for better flowing of the powders and the design of machineries is necessary [7]. Stickiness and caking are some encountered problems in food powders and other sugar-rich powders which are amorphous [2]. Stickiness problems in the majority of powders are mostly due to the presence of sugar with low molecular weight as sucrose, glucose and fructose or organic acids and besides absorption of moisture have low glass transition temperature, low melting point and high dissolution in water [8,9].…”

Section: The Significance Of Sticky Point Temperaturementioning

confidence: 99%

“…For example, in instant coffee powders, dried milk powder, and fruit juice powders, agglomeration is often required to enlarge particle size, generally from 50-80 μm to 250-300 μm, in order to obtain good 'instant powder' properties such as wetability, dispersibility, and solubility. In addition, stickiness is one of the problems in powders in production process namely during drying, packaging and distribution [2].…”

Section: Introductionmentioning

confidence: 99%

Sticky point temperature as a suitable method in evaluation of shelf life of food powders

Hashemi¹,

Milani²,

Mortezavi³

et al. 2017

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Based on the maintenance of quality of a product in terms of nutritional value, flavor, texture and appearance during storage, the evaluation of shelf life of food is a necessity. The shelf life of food powders depends on the physical changes and their stickiness. This is an importance phenomenon during production, packaging and distribution. Stickiness reduces the quality and efficiency. This study is aimed to evaluate applied methods to control the temperature in which stickiness is occurred. This study evaluates different methods of measuring Sticky point temperature of food powders and the relationship between this temperature and glass transition temperature, storage environmental conditions and quality of food powders can be expressed. The results show the relationship between the increase of environmental moisture and reduction of sticky point temperature. This study aims to evaluate the applied methods to monitor the temperature at which stickiness is occurred. This study evaluates different methods of measuring sticky point temperature of food powders and the relationship between this temperature and glass transition temperature, storage environmental conditions and quality of food powders is expressed. The results show the relationship between the increase of environmental moisture and reduction of sticky point temperature and reduction of glass transition temperature of food powders. Also, by reduction of sticky point temperature, shelf life of food powder is reduced. By suitable control and measurement of sticky point temperature, the shelf life of food powders can be increased.

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“…Our results clearly showed that the T s data obtained from Wallack and King (1988) for coffee powder, which used the traditional glass and tube experimental setup, and the rheometer-based T s analysis were very close. More details on validation can be found in Bhadra et al (2012a).…”

Section: Figmentioning

confidence: 99%

“…The specific temperature at which the torque (or force) showed a dramatic increase in value was identified as T s . This experimental setup was developed and used for both validation of the Wallack and King (1988) T s (°C) data with coffee samples (Bhadra et al 2012a) and the DDGS in this study.…”

Section: Measurement Of Sticky Point Temperature (T S °C)mentioning

confidence: 99%

Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels

2014

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Cereal Chem. 91(4): [406][407][408][409][410][411][412][413] Distillers dried grains with solubles (DDGS) is the main coproduct of the U.S. fuel ethanol industry and has significantly impacted the livestock feed markets in recent years. Particle agglomeration and subsequent flowability problems during storage and transport are often a hindrance, a nuisance, and expensive. This paper aims at characterizing the glass transition (T g ) and sticky point (T s ) temperatures of DDGS samples prepared with varying condensed distillers solubles (CDS) levels (10, 15, and 20%, wb), drying temperatures (100, 200, and 300°C), and moisture contents (0, 10, and 20%, db), and it discusses implications on DDGS flowability behavior. Distillers wet grains were combined with specified levels of CDS and dried in a convection-style laboratory oven to produce DDGS.Subsequently, predetermined amounts of water were added to the DDGS to achieve desired moisture content levels. To determine T g (°C), a differential scanning calorimeter was used, whereas T s (°C) was determined through a novel technique with a rheometer. Results indicated high correlations between observed T s and observed T g (R 2 = 0.87) data for DDGS samples. Also, the empirical model for predicted T g = f(drying temperature, CDS level, and moisture content) based on the Gordon-Taylor model showed favorable R 2 (0.74). Stickiness of DDGS increased with an increase in moisture content, indicating flow problems resulting from moisture. It was found that drying temperatures and CDS levels each had significant effects on T g and T s as well.Distillers dried grains with solubles (DDGS) is the primary coproduct from the corn-based fuel ethanol industry, which is mainly from dry-grind ethanol production plants across the Midwestern United States. It is commonly used as livestock feed for cattle, swine, and poultry. DDGS typically contains 86-93% (db) dry matter, 26-34% (db) crude protein, 3-13% (db) fat, and essential amino acids such as methionine, leucine, arginine, and threonine (Speihs et al 2002;Rosentrater and Muthukumarappan 2006). There has been enormous growth in the bioethanol industry in the last decade because of strong interest in alternative fuels, and therefore there is now substantial DDGS production. The production of DDGS is projected to have grown to nearly 40 million metric tons during 2013.Like many agricultural and food materials, DDGS is hygroscopic in nature (i.e., it can absorb moisture from the surrounding atmosphere). Thus, DDGS particles may tend to agglomerate to form solidified masses (i.e., caking) by absorbing water or because of temperature differences. Caking, or hardening, of DDGS leads to difficulties during unloading from rail cars, bins, and other storage vessels, and it can result in economic losses to break up the agglomerates and discharge the storage vessels (Rock and Schwedes 2005). Stickiness in particles (or the caking phenomenon) causes poor flowability in the material and, thus, makes it less efficient to handle during d...

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Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer

Cited by 5 publications

References 17 publications

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

Effect of Drying Temperature of Small Scale Spray Dryer on Physical Properties of Coffee Powder

Sticky point temperature as a suitable method in evaluation of shelf life of food powders

Measurement and Comparison of Glass Transition and Sticky Point Temperatures of Distillers Dried Grains with Solubles (DDGS) with Varying Condensed Distillers Solubles (CDS) and Drying Temperature Levels

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