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 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).