Stickiness of Corn Syrup Powders by Fluidised Bed Test

Stephen R. L. Werner, Institute of Technology and Engineering, Massey University, Palmerston North, New Zealand
Rachel L. Fanshawe, Fonterra Co-Operative Group Ltd, Auckland, New Zealand
Anthony (Tony) H. J. Paterson, Institute of Technology and Engineering, Massey University, Palmerston North, New Zealand
James R. Jones, Institute of Technology and Engineering, Massey University, Palmerston North, New Zealand
David L. Pearce, Fonterra Co-Operative Group Ltd, Palmerston North, New Zealand

Abstract

The onset of stickiness for corn syrup solids powders having dextrose equivalents of DE20, 30 and 40 were determined under a range of conditions (40–100 °C, 12–50 %RH) using the fluidised bed technique. The onset of stickiness was found to differ consistently from the predicted glass transition temperature across the range of conditions tested. Difference values, (T-T_g)_crit were 34.9, 33.5 and 38.2 °C respectively for the DE20, DE30 and DE40 powders.

Submitted: August 2, 2006 · Accepted: January 4, 2007 · Published: January 24, 2007

Recommended Citation

Werner, Stephen R. L.; Fanshawe, Rachel L.; Paterson, Anthony (Tony) H. J.; Jones, James R.; and Pearce, David L. (2006) "Stickiness of Corn Syrup Powders by Fluidised Bed Test," International Journal of Food Engineering: Vol. 2 : Iss. 5, Article 7.
Available at: http://www.bepress.com/ijfe/vol2/iss5/art7

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