Article ID Journal Published Year Pages File Type
8979191 International Dairy Journal 2005 7 Pages PDF
Abstract
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.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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