Measurement of sticky point temperature of coffee powder with a rheometer

2009 ◽  
Author(s):  
Rumela Bhadra ◽  
K Muthukumarappan ◽  
Kurt A Rosentrater
Keyword(s):  
Point Temperature ◽  
Coffee Powder ◽  
Sticky Point Temperature

scholarly journals Measurement of Sticky Point Temperature of Coffee Powder with a Rheometer

2013 ◽  
Vol 16 (5) ◽  
pp. 1071-1079 ◽  
Author(s):  
Rumela Bhadra ◽  
Kurt A. Rosentrater ◽  
K. Muthukumarappan
Keyword(s):  
Point Temperature ◽  
Coffee Powder ◽  
Sticky Point Temperature

scholarly journals Real-time in-situ Rheological Assessment of Sticky Point Temperature and Humidity of Powdered Products

2020 ◽  
Vol 37 (0) ◽  
pp. 176-186 ◽  
Author(s):  
Johan C. Groen ◽  
Wim Kooijman ◽  
Djamilla van Belzen ◽  
Gabrie M.H. Meesters ◽  
Denis Schütz ◽  
...  
Keyword(s):  
Real Time ◽  
Point Temperature ◽  
Temperature And Humidity ◽  
Sticky Point Temperature

The Effect of Additives on Vacuum Dried Honey Powder Properties

2008 ◽  
Vol 4 (8) ◽  
Author(s):  
Jatindra Kumar Sahu
Keyword(s):  
Tricalcium Phosphate ◽  
Vacuum Drying ◽  
Minimum Level ◽  
Colour Difference ◽  
Point Temperature ◽  
Effect Of Additives ◽  
Powder Flowability ◽  
Powder Properties ◽  
Sticky Point Temperature ◽  
Central Composite

Vacuum drying of liquid honey was carried out using three additives, i.e., maltodextrin (drying agent), glycerol monostreate (flowability agent) and tricalcium phosphate (anti-caking agent). The drying experiments were conducted through a central composite rotatable (CCR) type experimental design with three levels and five variables to study the effect of the additives on the vacuum dried honey powder properties. The maximum and minimum level of malto dextrin, glycerol monostreate and tricalcium phosphate used in the experiments were 0.6-0.35 kg.kg dry honey solid-1, 0.02-0.01 kg.kg dry honey solid-1 and 0.02-0.01 kg.kg dry honey solid-1, respectively. The amount of maltodextrin, glycerol monostereate, and tricalcium phosphate required to reduce powder stickiness and caking and increase powder flowability were optimized based on the commercially available honey powder properties. At the optimum ranges of maltodextrin (0.429-0.55 kg.kg dry honey solid-1), glycerol monostereate (0.0121-0.0157 kg.kg dry honey solid-1), and tricalcium phosphate (0.0147-0.0156 kg.kg dry honey solid-1), the range of powder properties were: hygroscopicity= 8.33-10.27%; degree of caking=10.24-11.50%; flowability=22-24.56s; overall colour difference=5.8-7.9 and sticky point temperature = 45.5-50.65°C.

Control of an adiabatic continuous reactor by feeding catalyst

1980 ◽  
Vol 45 (11) ◽  
pp. 2903-2918 ◽  
Author(s):  
Josef Horák ◽  
Zina Valášková ◽  
František Jiráček
Keyword(s):  
Steady State ◽  
Reaction Temperature ◽  
Continuous Reactor ◽  
Control Element ◽  
Inlet Temperature ◽  
Switching Cycle ◽  
Point Temperature ◽  
Set Point ◽  
Constant Rate ◽  
Laboratory Reactor

Algorithms have been presented, analyzed and experimentally tested to stabilize the reaction temperature at constant inlet temperature and composition of the feed by controlled dispensing of the catalyst. The information for the control element is the course of the reaction temperature. If the temperature of the reaction mixture is below the set point, the catalyst is being fed into the reactor at a constant rate. If the reaction temperature is higher the catalyst dispenser is blocked; dispensing of the catalyst is not resumed until the set point temperature has been reached again. The amount of catalyst added is a function of the duration of the switching cycle. The effect has been discussed of the form of this function on the course of the switching cycle. The results have been tested experimentally on a laboratory reactor controlled in an unstable steady state.

Sign in / Sign up

Export Citation Format

Share Document