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Simplify Your Approach to Product Stability Analysis in Powders
Webinar - April 19, 2017

Simplify Your Approach to Product Stability Analysis in Powders

Compared to most techniques that look at powder stability, a DDI (dynamic dewpoint isotherm) curve is a simple, straightforward approach. Other methods require you to hold your product at different water activities and evaluate it through a texture analysis to see if the properties change.  The DDI method only requires you to run an isotherm and evaluate it. Each inflection point in the DDI curve gives a clear indication of where problems such as caking, clumping, or deliquescence occur.  In this webinar, Dr. Brady Carter, director of Food Science at METER and Dr. Yrjö H. Roos, professor of Food Technology at the School of Food & Nutritional Sciences, University College Cork, Ireland, discuss what information the various inflection points in a DDI curve will give you about your product and how to use that information to increase your product’s shelf life and stability.

Key Learning Objectives:

  • Identify the critical water activity level where a product will begin losing stability
  • Under what conditions will your product experience glass transition?
  • Identify the deliquescence point in crystalline powders
  • Learn how to prevent caking and clumping
  • Understand what each inflection point in a DDI curve will tell you about your product
  • What does a flattening of the DDI curve mean?
  • Understand how the height between inflection points correlates to the amount of amorphous content in your product.

 

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About The Presenters

Dr. Yrjö H. Roos is a Professor of Food Technology at the School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds an MSc and a PhD in Food Technology from the University of Helsinki. He has extensive past experience in the dairy industry and academia in Europe and the USA. His main research interests are in food processing technologies and materials science (crystallization, freezing, dehydration, encapsulation, reaction kinetics, thermal processing, state transitions and water relations of food and biological materials). He is President and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and a member of several international scientific organizations. He is a founding member of the European Academy of Food Engineering (EAFE), a co-editor of Food Engineering Reviews (Springer), and a member of editorial boards of five other journals and book series. Professor Yrjö H. Roos is author/editor of 7 books and over 170 peer reviewed, original research papers, 38 book chapters, more than 40 proceedings, 1 patent and over 300 other articles, abstracts, and presentations. He has 11,000 citations and h-index of 51 as one of the most highly cited scientist in the field of Agricultural Sciences. Professor Yrjö H. Roos was recipient of the International Association of Engineering and Food (IAEF) Lifetime Achievement Award 2015. He was elected to IFT Fellow in 2015 (Institute of Food Technologists, Chicago) and to the International Academy of Food Science and Technology in 2016. 

Dr. Brady Carter is a Research Scientist with METER Food, the world leader in water activity measurement. He specializes in water activity and moisture sorption applications. Dr. Carter has a Ph.D. and master’s degree in Cereal Chemistry and Crop Science from Washington State University and a bachelors degree in Botany from Weber State University, with 14 years of experience in research and development. He oversees development of new moisture analysis instrumentation and provides support for current instrumentation. He has been the instructor for numerous water activity seminars and has provided on-site water activity training for companies around the world. He has authored over 20 white papers on water activity, moisture sorption isotherms, and complete moisture analysis. He has participated in hundreds of extension presentations and has given multiple presentations at scientific conferences.