engleski

Caking properties of agglomerated instant coffee powders as related to moisture content and storage time

Coffee is one of the most important commodities nowadays, consumed by millions of people around the world on daily basis. Although functional properties of coffee are well investigated, an insight to its physical properties is of great importance to coffee handling and processing industry, as well as the scientist dealing with food powder particles interaction and properties. One of the most popular coffee beverage, instant coffee is characterized by its good instant properties as a result of the agglomeration process. However, the agglomerate stability is also an important factor which influences physical properties during storage. This study aims to identify the moisture content, bulk density, particle size distribution and caking properties (determined by powder rheometer method) of agglomerated instant coffee powder during 4 months of storage. Results showed an increase in moisture content and bulk density of powders, with a slight decrease in cake height ratios and cake strength values. Statistical analysis exhibited an interdependence of all five cake height ratio values and cake strength, indicating that the samples with rising cake height ratio also showed higher cake strength. Furthermore, bulk density values were significantly (p<0.05) influenced by moisture content of the sample. Results obtained by this study indicate a change in physical properties of the agglomerated instant coffee samples during the storage time. These changes (e.g. rising moisture content and bulk density) should be taken into account during storage, in order to keep the final product acceptable and appealing for the final consumer.

Agglomerated instant coffee; caking; physical properties; storage

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