ABSTRACT
The stickiness and caking behavior of powders are also related to the physical forms and dimensions of particulates. Fundamental understanding of the sticking and caking behavior of powder is important since these phenomena alter the expected functional and nutritional properties and stability of the food powders. Food powders generally have the dimension of few millimeters down to a few micrometers. The majority of processed dried foods exist in an amorphous form. Mixed structure dried foods have both amorphous and crystalline regions. Stickiness of foods is generally an undesirable property. This can cause difficulty in processing, handling, mixing, and storing of food materials. Stickiness is encountered during drying and handling of some key dried food materials such as whey, lactose, protein hydrolysate, high-fat milk, fruit juices, honey, and high dextrose equivalent glucose syrups. The differences in molecular arrangement between amorphous and crystalline solids lead to differences in their physical properties and consequently their stability and functionality in food production.
