Roles of water and solids composition in the control of glass transition and stickiness of milk powders.


Plasticization and glass transition of amorphous components in food powders often result in stickiness and caking. The glass transition temperature (T(g)) of milk powders was measured by differential scanning calorimetry (DSC) and a viscometer method was used to determine sticky-point temperatures. Water sorption isotherms were established for varying… (More)
DOI: 10.1111/j.1750-3841.2010.01652.x


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