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Glass transition temperature of regular and lactose hydrolyzed milk powders

✍ Scribed by Emiliano Fernández; Carolina Schebor; Jorge Chirife

Book ID
117171878
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
124 KB
Volume
36
Category
Article
ISSN
1096-1127

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Glass transition and the flowability and
Glass transition and the flowability and caking of powders containing amorphous lactose
✍ J.J. Fitzpatrick; M. Hodnett; M. Twomey; P.S.M. Cerqueira; J. O'Flynn; Y.H. Roos 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 420 KB

Many powders contain amorphous components, such as amorphous lactose in milk powders, which when given sufficient conditions of temperature and water content, will mobilise as a high viscosity flow making the particles sticky. This can lead to increased cohesiveness, powder caking and increased adhe