Changes in particles of coffee powder and extensions to caking

Changes in the projected area (PA) of particles of an instant coffee powder were followed in real time by videomicroscopy and image analysis. Particles were placed inside a transparent acrylic chamber (7 × 7 × 3 cm) where the relative humidity RH (43%, 52%, 67% and 74%) and temperature T (20, 25 and...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.104 (1), p.122-126
Main Authors: Saragoni, P., Aguilera, J.M., Bouchon, P.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Caking
Coffee powder
coffee products
Coffee, tea and other stimulative beverage industries
Food industries
food quality
Fundamental and applied biological sciences. Psychology
Glass transition
glass transition temperature
instant coffee
Kinetics
Microscopy
particles
powdered foods
sorption isotherms
water content
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Summary:Changes in the projected area (PA) of particles of an instant coffee powder were followed in real time by videomicroscopy and image analysis. Particles were placed inside a transparent acrylic chamber (7 × 7 × 3 cm) where the relative humidity RH (43%, 52%, 67% and 74%) and temperature T (20, 25 and 30 °C) were controlled and measured in the head space. A “caking index”, ϕ, was defined as the change in PA at any time t with respect to the initial PA. At any temperature, there was an increasing effect in ϕ as RH increased and the shape of ϕ versus time curves closely followed that of caking, measured by sieving techniques. The exponential kinetic model adequately fitted the data. The PA method could be used as a first approximation to predict the tendency to caking of amorphous particles.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.11.029