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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #245655
Title: Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer

Author
item BHADRA, RUMELA - South Dakota State University
item MUTHUKUMARAPPAN, M - South Dakota State University
item Rosentrater, Kurt

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 9/18/2009
Publication Date: 9/18/2009
Citation: Bhadra, R., Muthukumarappan, M., Rosentrater, K.A. 2009. Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer. ASABE/CSBE North Central Intersectional Meeting, Brookings SD, September 18-19, 2009.

Interpretive Summary: 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.

Technical Abstract: 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.