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Dielectric and mechanical α-relaxations of milk solids with varying milk protein contents were determined by dielectric (DEA) and dynamic-mechanical (DMA) analysis, respectively. The frequency dependence of α-relaxations occurring around and above the glass transition was modeled by the Vogel–Fulcher–Tamman (VTF) relationship. The α-relaxations were governed by the amorphous lactose and shifted to...
Abstract: Plasticization and glass transition of amorphous components in food powders often result in stickiness and caking. The glass transition temperature (Tg) of milk powders was measured by differential scanning calorimetry (DSC) and a viscometer method was used to determine sticky‐point temperatures. Water sorption isotherms were established for varying solids compositions. Lactose contents...
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