Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders
Alex Eduardo Alvino Granados, Takumi Mochizuki, Kiyoshi Kawai
Topics & Concepts
CakingMaltodextrinPlasticizerGlass transitionDifferential scanning calorimetrySupercoolingSorbitolWater activityMaterials scienceChemical engineeringAtmospheric temperature rangeAmorphous solidChemistryWater contentFood scienceThermodynamicsChromatographyComposite materialSpray dryingPolymerOrganic chemistryPhysicsGeotechnical engineeringEngineeringMicroencapsulation and Drying ProcessesPolysaccharides Composition and ApplicationsProteins in Food Systems