Construct · 1 fields · 1 citations

sticky-point temperature: a standalone construct

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Food physics

the temperature at which an amorphous powder of given moisture becomes sticky, explained by viscosity falling enough for particle bridging.

In food physics, sticky-point temperature refers to the temperature at which an amorphous powder of given moisture becomes sticky, explained by viscosity falling enough for particle bridging. This meaning comes from Downton (1982) in Industrial & Engineering Chemistry Fundamentals.[1]

Unit
Recovery means
Measured by

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Nearby constructs

particle1 fields · 2 citationsanchor · a standalone construct temperature4 fields · 4 citationsjingle · one word, four constructs viscosity3 fields · 6 citationsjingle · one word, three constructs

References

Downton, G. E., Flores-Luna, J. L., & King, C. J. (1982). Mechanism of stickiness in hygroscopic, amorphous powders. Industrial & Engineering Chemistry Fundamentals, 21(4), 447-451. https://doi.org/10.1021/i100008a023

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