Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition
1994; Wiley; Volume: 59; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2621.1994.tb06893.x
ISSN1750-3841
AutoresLeticia E. Chuy, Theodore P. Labuza,
Tópico(s)Polysaccharides Composition and Applications
ResumoABSTRACT The effects of heating rate, storage temperature and water activity on surface caking (T sc ) and advanced caking (T ac ) of several dairy‐based infant formula powders were determined by the modified ampule and sealed glass test tube methods, respectively. The glass transition temperature, T g , was determined by differential scanning calorimetry. Observed T sc and T ac values were higher at faster scan rates (5 and 10°C/min) compared to a slower heating rate (1°C/3 min). In addition, because of the sample size and the difference in viscous flow time constants, T ac ≥ T sc ≥ T g . As expected, stability towards collapse and sticking decreased with Increasing amounts of low‐molecular‐weight carbohydrate. The predicted stable storage water activities at room temperature based on T sc were higher than those observed during storage; however, the water activity at which T starage = T g gave a good prediction of the %RH when collapse begins.
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