2.3.8. Degree of caking Degree of caking of TPP was determined by the method described by
Goula and Adamopoulos [25]. After the determination of hygroscopicity,
the wet sample was placed in a drying oven, set at 102 ± 2 °C for 1 h.
After cooling the dried sample was weighed and transferred into a
sieve of 500 μ size. The sieve was then shaken for 5 min manually. The
weight of the powder remaining in the sieve was measured. The degree
of caking (DC) was calculated by the following equation:
Degree of caking ¼ ð Þ c=d 100
where d (g) is the amount of the powder used for sieving and c (g) is the
amount of the powder left on the sieve after sieving.