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Measurement of sticky point temperature of coffee powder with a rheometer

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  SD09-801,  ASABE/CSBE North Central Intersectional Meeting . (doi: 10.13031/2013.29159) @2009
Authors:   Rumela Bhadra, K Muthukumarappan, Kurt A Rosentrater
Keywords:   Caking, coffee, rheometer, sticky point temperature

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 no changes in Ts with increases in moisture content. An exponential prediction model for Ts as a function of moisture content was achieved with an R2 value greater than 0.93; a power law regression model also fitted well, with an R2 value of 0.97.

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