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International Journal of Food Properties Volume 4, 2001 - Issue 1
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Original Articles

STICKINESS IN FOODS: A REVIEW OF MECHANISMS AND TEST METHODS

B. Adhikari Department of Chemical Engineering, The University of Queensland, St. Lucia, QLD, 4072, Australia
,
T. Howes Department of Chemical Engineering, The University of Queensland, St. Lucia, QLD, 4072, AustraliaCorrespondence[email protected]
,
B. R. Bhandari School of Land and Food Sciences, The University of Queensland, Food Science and Technology, Gatton, QLD, 4345, Australia
&
V. Truong School of Land and Food Sciences, The University of Queensland, Food Science and Technology, Gatton, QLD, 4345, Australia
Pages 1-33 | Received 02 May 2000, Accepted 12 Aug 2000, Published online: 06 Feb 2007
 
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Abstract

Problems associated with the stickiness of food in processing and storage practices along with its causative factors are outlined. Fundamental mechanisms that explain why and how food products become sticky are discussed. Methods currently in use for characterizing and overcoming stickiness problems in food processing and storage operations are described. The use of glass transition temperature-based model, which provides a rational basis for understanding and characterizing the stickiness of many food products, is highlighted.

Acknowledgments

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