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

[1]  J. Frenkel Viscous Flow of Crystalline Bodies under the Action of Surface Tension , 1945 .

[2]  James K Carson,et al.  Prediction of the thermal conductivity of porous foods : a thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Engineering, Massey University, Palmerston North, New Zealand, 2002 , 2002 .

[3]  K. Jouppila,et al.  Glass Transitions and Crystallization in Milk Powders , 1994 .

[4]  J. Bronlund The modelling of caking in bulk lactose : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Process and Environmental Technology at Massey University , 1997 .

[5]  R. Landel,et al.  The Temperature Dependence of Relaxation Mechanisms in Amorphous Polymers and Other Glass-Forming Liquids , 1955 .

[6]  Y. Roos,et al.  Differential Scanning Calorimetry Study of Phase Transitions Affecting the Quality of Dehydrated Materials , 1990 .

[7]  J. Bronlund,et al.  A constant humidity air supply system for pilot scale applications , 2002 .

[8]  X. D. Chen,et al.  Glass transition and caking of spray‐dried lactose , 1996 .

[9]  Yrjö H. Roos,et al.  Plasticizing Effect of Water on Thermal Behavior and Crystallization of Amorphous Food Models , 1991 .

[10]  Suzanne Karen Young,et al.  The effect of predator presence on the behaviour of sheep in pain : a thesis presented in partial fulfilment of the requirements for the degree of Masterate in Science in Zoology at Massey University, Palmerston North, New Zealand , 2006 .

[11]  M. Narkis,et al.  Sintering rheology of amorphous polymers , 1981 .

[12]  T. Labuza,et al.  Caking and Stickiness of Dairy‐Based Food Powders as Related to Glass Transition , 1994 .

[13]  J. Bronlund,et al.  The contribution of milk fat towards the caking of dairy powders , 2005 .

[14]  Marcus Karel,et al.  Loss of structure in freeze-dried carbohydrates solutions: effect of temperature, moisture content and composition , 1976 .

[15]  Marcus Karel,et al.  Caking phenomena in amorphous food powders , 1995 .

[16]  Timothy A. G. Langrish,et al.  NEW MEASUREMENTS OF THE STICKY BEHAVIOR OF SKIM MILK POWDER , 2001 .

[17]  P. Lillford,et al.  The glassy state in foods , 1993 .

[18]  C. J. King,et al.  Sticking and Agglomeration of Hygroscopic, Amorphous Carbohydrate and Food Powders , 1988 .

[19]  Timothy A. G. Langrish,et al.  COMPARISON OF GLASS TRANSITION TEMPERATURE AND STICKY POINT TEMPERATURE FOR SKIM MILK POWDER , 2002 .

[20]  Michael C. Williams,et al.  Volumetric interpretation of viscosity for concentrated and dilute sugar solutions , 1981 .

[21]  M. Peleg Glass transition and the physical stability of food powders , 1993 .

[22]  Xiao Dong Chen,et al.  A study of the cohesion of dairy powders , 1999 .

[23]  Tony Howes,et al.  Problems associated with spray drying of sugar-rich foods , 1997 .

[24]  J. Bimbenet,et al.  Spray drying and quality changes , 1998 .

[25]  C. Judson King,et al.  Mechanism of stickiness in hygroscopic, amorphous powders , 1982 .

[26]  Timothy A. G. Langrish,et al.  An experimental study of the equilibrium for skim milk powder at elevated temperatures , 2002 .

[27]  M. Narkis,et al.  Coalescence phenomenology of spherical polymer particles by sintering , 1980 .