Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties
| Autor: | Duygu Aslan, Mahmut Dogan, Meryem Göksel Saraç, Vildan Gurmeric, Aylin Ozgur |
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| Přispěvatelé: | [Dogan, Mahmut -- Asian, Duygu -- Gurmeric, Vildan -- Ozgur, Aylin -- Sarac, Meryem Goksel] Erciyes Univ, Dept Food Engn, Engn Coll, Kayseri, Turkey -- [Dogan, Mahmut] Erciyes Univ, TAGEM Food Anal Ctr Co, Technopk Area, Kayseri, Turkey -- [Sarac, Meryem Goksel] Cumhuriyet Univ, Dept Food Technol, Yildzzeli Vocat Coll, TR-58500 Sivas, Turkey, DOGAN, Mahmut -- 0000-0003-1639-4641 |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Materials science
Food industry General Chemical Engineering Rheometer 02 engineering and technology Furfural Coffee chemistry.chemical_compound 020401 chemical engineering Food science 0204 chemical engineering Roasting business.industry Caking 021001 nanoscience & nanotechnology chemistry Principal component analysis Cohesion Cohesion (chemistry) Particle size Rheology 0210 nano-technology business Powder foods |
| Popis: | WOS: 000461262200025 Roasting degree and particle size are two major parameters that affect the mixture homogeneity of powdered food mixtures. This study focused on the flow properties of powdered coffees regarding their roasting degree (light and dark roasted) and particle sizes (0.1; 0.3; 0.5 mm) for aiming to assess the flow and physicochemical properties of coffee and the relationship with the bioactive, sensory properties and flowability. Since the powder caking of foods is highly undesirable due to the stoppage problems during the filling operation in process. Determination of the flow properties of the coffee are very important and the factors affecting the flow properties should be considered in detail. The flow behavior of coffee samples was characterized by powder rheometer with cohesion, caking and powder flow speed dependency (PFSD) tests. Principal component analysis (PCA) was applied in order to explore similarities and hidden patterns among samples. Results indicated that caking was not the case for medium and coarse coffee samples, yet fine grinded samples were subjected to caking. Increasing cake height ratio indicated the powder has a high tendency to form cake. Among the samples, only light coffee with larger particle size (CL) was flow stable since its flow stability value was closed to 1. Light coffee samples had higher 5-hydroxymethyl furfural (5-HMF) content than dark coffees while 5-HMF was not detected in green coffee grinds. There was an augmentation of antioxidant activity of samples with the increasing rate of 5-HMF. The dimension reduction method of PCA could provide beneficial information for the food industry for determining the effect of particle size and roasting degree on the powder flow characteristics. (C) 2018 Elsevier B.V. All rights reserved. Erciyes University Scientific Research Unit; TAGEM Food Analysis Center Co. in Erciyes Technopark Area This research was supported by Erciyes University Scientific Research Unit, as Achievement and Honor Award for M. DOGAN by Rector and TAGEM Food Analysis Center Co. in Erciyes Technopark Area. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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