Bulletin de la Société Royale des Sciences de Liège

0037-9565 1783-5720

 

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Neda Hashemi, Elnaz Milani, Seyed Ali Mortezavi & Faride Tabatabayi Yazdi

Sticky point temperature as a suitable method in evaluation of shelf life of food powders

(Volume 86 - Année 2017 — Special issue)
DOI: 10.25518/0037-9565.6519
Article
Open Access

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Abstract

Based on the maintenance of quality of a product in terms of nutritional value, flavor, texture and appearance during storage, the evaluation of shelf life of food is a necessity. The shelf life of food powders depends on the physical changes and their stickiness. This is an importance phenomenon during production, packaging and distribution. Stickiness reduces the quality and efficiency. This study is aimed to evaluate applied methods to control the temperature in which stickiness is occurred. This study evaluates different methods of measuring Sticky point temperature of food powders and the relationship between this temperature and glass transition temperature, storage environmental conditions and quality of food powders can be expressed. The results show the relationship between the increase of environmental moisture and reduction of sticky point temperature. This study aims to evaluate the applied methods to monitor the temperature at which stickiness is occurred. This study evaluates different methods of measuring sticky point temperature of food powders and the relationship between this temperature and glass transition temperature, storage environmental conditions and quality of food powders is expressed. The results show the relationship between the increase of environmental moisture and reduction of sticky point temperature and reduction of glass transition temperature of food powders. Also, by reduction of sticky point temperature, shelf life of food powder is reduced. By suitable control and measurement of sticky point temperature, the shelf life of food powders can be increased.

Keywords : food powder, glass transition temperature, shelf life, sticky point temperature

Para citar este artículo

Neda Hashemi, Elnaz Milani, Seyed Ali Mortezavi & Faride Tabatabayi Yazdi, «Sticky point temperature as a suitable method in evaluation of shelf life of food powders», Bulletin de la Société Royale des Sciences de Liège [En ligne], Volume 86 - Année 2017, Special issue, 7 - 12 URL : http://popups.ulg.be/0037-9565/index.php?id=6519.

Acerca de: Neda Hashemi

Young researchers and elite club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

Acerca de: Elnaz Milani

Department of Food Processing, Academic Center for Education Culture and Research (ACECR), Mashhad, Iran

Acerca de: Seyed Ali Mortezavi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

Acerca de: Faride Tabatabayi Yazdi

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran