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Measurement Of Sticky Point Temperature Of Coffee Powder With A Rheometer, Rumela Bhadra, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan
Measurement Of Sticky Point Temperature Of Coffee Powder With A Rheometer, Rumela Bhadra, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan
Kurt A. Rosentrater
Sticky point temperature (Ts) measurement for hygroscopic food and biomaterial powders is traditionally performed with complex glass instruments. This property is used to characterize material stickiness, which substantially affects the flow and physical behavior of powders. In this research study we developed a new methodology to measure sticky point temperature using a rheometer, and validated our Ts data with previously published coffee powder data. Our Ts measurement using a rheometer was performed in two replications. The behavior of Ts as a function of moisture content (%, db) was observed to be non-linear. After 16% (db) moisture content, however, there were …