- Title
- Characterization of the surface stickiness of fructose-maltodextrin solutions during drying
- Creator
- Adhikari, Benu; Howes, Tony; Bhandari, Bhesh; Truong, V.
- Date
- 2003
- Type
- Text; Journal article
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/68080
- Identifier
- vital:2157
- Identifier
-
https://doi.org/10.1081/drt-120017281
- Identifier
- ISSN:0737-3937
- Abstract
- A probe tack test has been used for the in situ characterization of the surface stickiness of hemispherical drops with an initial radius of 3.5 mm while drying. Surface stickiness of drops of fructose and maltodextrin solutions dried at 63degreesC and 95degreesC was determined. The effect of addition of maltodextrin on fructose solution-was studied with fructose/maltodextrin solid mass ratios of 4: 1, 1: 1, and 1:4. Pure fructose solutions remained completely sticky and failed cohesively even when their moisture approached zero. Shortly after the start of drying, the surface of the maltodextrin drops formed a skin, which rapidly grew in thickness. Subsequently the drop surface became completely nonsticky probably due to transformation of outer layers into a glassy material. Addition of malto,dextrin significantly altered the surface stickiness of drops of fructose solutions, demonstrating its use as an effective drying aid.
- Relation
- Drying Technology Vol. 21, no. 1 (2003), p. 17-34
- Rights
- Copyright Taylor & Francis
- Rights
- This metadata is freely available under a CCO license
- Subject
- Sugar-rich foods; Drying kinetics; Stickiness; Glass transition
- Reviewed
- Hits: 1858
- Visitors: 1805
- Downloads: 0