Physicochemical, thermal, and flow properties of ice cream powder as influenced by moisture content

Abstract

The physicochemical, thermal, and dynamic flow properties of ice cream powder were evaluated at different moisture contents. Particle size distribution increased and span decreased considerably as moisture increased. The adsorption isotherms were sigmoid‐shaped and could be classified as Type II. Similarly, powder densities increased, while the angle of repose decreased. With increasing moisture content from 3% to 9%, the reduction in glass transition (Tg) from 50.29°C to 32.28°C and sticky point temperature (SPT) from 37.8°C to 14.3°C suggested that caking could occur easily. The basic flow energy and shear tests proved that ice cream powder would flow easily at 3% moisture content than at 9%. Compressibility and wall friction tests also corroborated the fact that ice cream powder was very cohesive at 9% moisture, manifesting difficulties in flow. It became evident that control of interactions of constituents with ambient relative humidity requires the management of storage conditions. Based on SPT, moisture sorption behavior, and dynamic flow properties, the recommended storage conditions for ice cream powder would be 25°C and less than 40% RH (should not exceed 60% RH during storage). Practical applications Powders are inherently complex as many factors influence their behavior during handling and storage. Moisture is the most important of them as it shapes the particle to particle interactions through the formation of strong capillary bridges and overall cohesiveness of the powder. Powders are thus dynamic systems, whose behavior drastically changes with minor modifications in moisture. In this study, the influence of moisture on physicochemical, thermal, and flow properties of ice cream powder was evaluated. The pragmatic approach for characterizing ice cream powder and its flow properties could be useful in understanding its behavior during handling, packaging, and storage. Also, the determination of moisture sorption behavior, glass transition, and sticky point temperatures would provide information on optimal storage conditions, shelf‐life appraisal, and design of appropriate packaging.

Studies on flow properties of Bengal gram (Cicer arietinum) flour for effective handling and storage strategies

“…However, the SI was highest for Barik which can be due to wide PSD and irregular shape which would may lead to deaeration, agglomeration, and segregation. Similar results were observed by Pushpadass et al (2021) where the stability index for ice cream powder was under the normal stable range.…”

“…Similar results were observed by Pushpadass et al (2021) where the stability index for ice cream powder was under the normal stable range.…”

Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

“…At T g , all amorphous materials change state from glassy to rubbery which is specific for each material (Muzaffar et al. , 2016), and there is a rapid increase in mobility and free volume of molecules in amorphous matrix at T g (Pushpadass et al. , 2020).…”

“…The temperature at which a powdery material will start caking is defined as sticky point temperature ( T s ). T s is always higher than glass transition temperature ( T g ), as it develops after the glass transition of powder (Pushpadass et al. , 2020).…”

“…Glass transition (T g ) and sticky point (T s ) temperatures. Glass transition (T g ) and sticky point temperatures (T s ) of the powder were determined using Differential Scanning Calorimeter (Q600 SDT and Q20 DSC; TA Instruments) (Pushpadass et al, 2020) and Thermal Advantage, version 1.1 A software was employed for calculating midpoint values for glass transition and sticky point temperatures of the sample.…”