Bhadra, RumelaMuthukumarappan, K.Rosentrater, Kurt A.2014-04-302014-04-302013-04-02http://hdl.handle.net/2097/17673Sticky point temperature (Ts) is a parameter that quantifies stickiness of food and biological powders. It is traditionally measured using glass instruments. In this study we developed a new methodology to measure sticky point temperature using a rheometer, and we successfully used it to determined Ts for coffee powder samples. The behavior of coffee Ts as a function of moisture content (%, db (i.e., dry basis)) was observed to be non-linear, but after 16% (db) moisture content, there were no changes in Ts with further increases in moisture content. An exponential prediction model for Ts = f(moisture content) was achieved with an R2 value greater than 0.93; a power law regression model also fitted well, with an R² value of 0.97. Rheometry was shown to be a viable and convenient means to determine Ts for various coffee powders.en-USThis Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).CakingCoffeeRheometerSticky point temperatureStickinessArticle (author version)