Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders

Abstract

The effects of cellulose powder and water activity (aw) on the equilibrium water content, glass transition temperature (Tg), mechanical relaxation, and caking of freeze-dried amorphous carbohydrate blend powders (dextrin-glucose mixture) were investigated. Water sorption isotherm and Tg-curve were obtained, and critical water activity (awc) was determined as the aw at Tg = 25 °C. There was a minor effect of cellulose powder on the awc. The degree of caking was negligible below the awc (glassy state), but increased remarkably above the awc (rubbery state). Cellulose powder played a dispersive role in the powder, and thus diminished the degree of caking. The caking behavior could be described by a stretched exponential function, and an experimental formula to predict the degree of caking as a function of aw/awc was obtained. The results for a food powder, with a more complex composition, largely deviated from the formula. Mechanical relaxation was evaluated as a force-reduction during isothermal compression. It was found that the relationship between the degree of caking and force-reduction could be described as a linear function independent of aw and cellulose powder content. The results for the food powder partially followed the linear relationship.