Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8979191 | International Dairy Journal | 2005 | 7 Pages |
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 0.15â0.35 aw). At a given T-Tg value the level of stickiness increased linearly with time, independently of how the T-Tg condition was induced.
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Authors
A.H.J. Paterson, G.F. Brooks, J.E. Bronlund, K.D. Foster,