Applications of the Cyclone Stickiness Test for Characterization of Stickiness in Food Powders

Abstract

The cyclone stickiness test (CST) technique was applied to measure the stickiness temperature and relative humidity of whey, honey, and apple juice powders. A moisture sorption isotherm study was conducted to analyze the surface moisture content of whey powder. The glass transition temperatures of the sample powder were analyzed using differential scanning calorimetry (DSC). The stickiness results of these products were found within 20°C above their surface glass transition temperatures, which is well within the normal temperature range for glass transition in general. The results obtained by the CST technique were found consistent with DSC values.

Keywords:

• Moisture sorption isotherm
• Stickiness temperature
• Surface glass transition
• Whey

ACKNOWLEDGEMENT

The authors thank Chiangmai University, Thailand, for its support in this research, the University of Queensland Research and development Scheme, and the Dairy Ingredients Group of Australia (DIGA) for some financial contribution to the development of the CST device.