Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties

摘要: Abstract Roasting degree and particle size are two major parameters that affect the mixture homogeneity of powdered food mixtures. This study focused on flow properties coffees regarding their roasting (light dark roasted) sizes (0.1; 0.3; 0.5 mm) for aiming to assess physicochemical coffee relationship with bioactive, sensory flowability. Since powder caking foods is highly undesirable due stoppage problems during filling operation in process. Determination very important factors affecting should be considered detail. The behavior samples was characterized by rheometer cohesion, speed dependency (PFSD) tests. Principal component analysis (PCA) applied order explore similarities hidden patterns among samples. Results indicated not case medium coarse samples, yet fine grinded were subjected caking. Increasing cake height ratio has a high tendency form cake. Among only light larger (CL) stable since its stability value closed 1. Light had higher 5-hydroxymethyl furfural (5-HMF) content than while 5-HMF detected green grinds. There an augmentation antioxidant activity increasing rate 5-HMF. dimension reduction method PCA could provide beneficial information industry determining effect characteristics.