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.