Development of stickiness in amorphous lactose at constant T−Tg levels

The concept of the glass transition temperature (Tg) has been used to explain the rate of development of sticking in amorphous lactose. Stickiness development with time was measured using a blow tester. The parameter (T-Tg) was used to characterise the rate of stickiness development for a range of conditions (37-67 °C and 0.15−0.35 aw). At a given T-Tg value the level of stickiness increased linearly with time, independently of how the T-Tg condition was induced.