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, METER’s director of food science, discusses how to use information provided by moisture sorption isotherms and water activity to extend shelf life and control stability in powders.
Topics covered include:
- Powder stability
- The science of powder flow and caking
- How to deal with powder flow issues
- Why measuring moisture content in powders doesn’t work
- How to use water activity to control powder flow
- Understanding glass transitions
- Using isotherms to identify critical water activities