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
About the presenter
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.