Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer
dc.contributor.author | Bhadra, Rumela | |
dc.contributor.author | Rosentrater, Kurt | |
dc.contributor.author | Rosentrater, Kurt | |
dc.contributor.author | Muthukumarappan, K. | |
dc.contributor.department | Agricultural and Biosystems Engineering | |
dc.date | 2018-02-17T15:58:33.000 | |
dc.date.accessioned | 2020-06-29T22:42:20Z | |
dc.date.available | 2020-06-29T22:42:20Z | |
dc.date.copyright | Tue Jan 01 00:00:00 UTC 2013 | |
dc.date.issued | 2013-01-01 | |
dc.description.abstract | <p>Sticky point temperature is a parameter that quantifies stickiness of food and biological powders. It is traditionally measured using glass instruments. In this study, a new methodology was developed to measure sticky point temperature using a rheometer, and it was successfully used to determine sticky point temperature for coffee powder samples. The behavior of coffee sticky point temperature as a function of moisture content (%, dry basis) was observed to be non-linear, but after 16% (dry basis) moisture content, there were no changes in sticky point temperature with further increases in moisture content. An exponential prediction model for sticky point temperature = f (moisture content) was achieved with an R<sup>2</sup> value greater than 0.93; a power law regression model also fitted well, with an R<sup>2</sup> value of 0.97. Rheometry was shown to be a viable and convenient means to determine sticky point temperature for various coffee powders.</p> | |
dc.description.comments | <p>This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Food Properties on September 11, 2012, available online: http://dx.doi.org/10.1080/10942912.2011.576359.</p> | |
dc.format.mimetype | application/pdf | |
dc.identifier | archive/lib.dr.iastate.edu/abe_eng_pubs/747/ | |
dc.identifier.articleid | 2030 | |
dc.identifier.contextkey | 8455282 | |
dc.identifier.s3bucket | isulib-bepress-aws-west | |
dc.identifier.submissionpath | abe_eng_pubs/747 | |
dc.identifier.uri | https://dr.lib.iastate.edu/handle/20.500.12876/1544 | |
dc.language.iso | en | |
dc.source.bitstream | archive/lib.dr.iastate.edu/abe_eng_pubs/747/2013_Bhadra_MeasurementSticky_text.pdf|||Sat Jan 15 01:48:31 UTC 2022 | |
dc.source.uri | 10.1080/10942912.2011.576359 | |
dc.subject.disciplines | Agriculture | |
dc.subject.disciplines | Bioresource and Agricultural Engineering | |
dc.subject.keywords | Caking | |
dc.subject.keywords | Coffee | |
dc.subject.keywords | Rheometer | |
dc.subject.keywords | Sticky point temperature | |
dc.subject.keywords | Stickiness | |
dc.title | Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer | |
dc.type | article | |
dc.type.genre | article | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | ae6468d9-2286-48ad-9293-5cfa893ea5f3 | |
relation.isOrgUnitOfPublication | 8eb24241-0d92-4baf-ae75-08f716d30801 |
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