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

The concept of the glass transition temperature (T-g) 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 - T-g) was used to characterise the rate of stickiness development for a range of conditions (37-67 degrees C and 0.15-0.35 a(w)). At a given T - T-g value the level of stickiness increased linearly with time, independently of how the T - T-g condition was induced. (C) 2004 Elsevier Ltd. All rights reserved.