In situ characterization of stickiness of sugar-rich foods using a linear actuator driven stickiness testing device

• Published in: Journal of food engineering Vol. 58; no. 1; pp. 11 - 22
• Main Authors: Adhikari, B, Howes, T, Bhandari, B.R, Truong, V
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.06.2003; Elsevier
• Subjects: Biological and medical sciences; Cohesive and adhesive failure; Confectionery products and chocolate industries, honey; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Moisture and temperature histories; Skin formation; Stickiness; Stickiness; Skin formation; Cohesive and adhesive failure; Moisture and temperature histories; Viscosity; Temperature; In situ; Sweet product; Spray drying; Oside; Maltodextrin; Testing equipment; Polysaccharide; Sugar
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(02)00328-X

A stickiness testing device based on the probe tack test has been designed and tested. It was used to perform in situ characterization of drying hemispherical drops with an initial radius 3.5 mm. Tests were carried out in two drying temperatures, 63 and 95 °C. Moisture and temperature histories of the drying drops of fructose, honey, sucrose, maltodextrin and sucrose–maltodextrin mixtures were determined. The rates of moisture evaporation of the fructose solution was the fastest while those of the maltodextrin solution was the lowest. A profile reversal was observed when the temperature profiles of these materials were compared. Different modes of failure were observed during the stickiness tests. Pure fructose and honey solutions remained completely sticky and failed cohesively until the end of drying. Pure sucrose solution remained sticky and failed cohesively until complete crystallization occurred. The surface of the maltodextrin drops formed a skin shortly after the start of drying. It exhibited adhesive failure and reached a state of non-adhesion. Addition of maltodextrin significantly altered the stickiness of sucrose solution.