A novel technique for determining glass-rubber transition in dairy powders

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 76-82

  Hogan, S A ^a   Famelart, M H ^b   O'Callaghan, D J ^a   Schuck, P ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b AGROCAMPUS OUEST   (France)

Author keywords

Differential scanning calorimetry; Glass rubber transition; Rheometer; Spray dried powders

Indexed keywords

CONSTANT-RATE HEATING; DAIRY POWDER; GAP DISTANCES; GLASS TRANSITION TEMPERATURE; NORMAL FORCES; NOVEL TECHNIQUES; RATE OF CHANGE; RELAXATION PROPERTY; RHEOLOGICAL TECHNIQUE; RUBBER TRANSITION TEMPERATURE; SKIM MILKS; SPRAY-DRIED POWDERS; WHEY PERMEATE;

CALORIMETERS; CASEIN; DAIRIES; DIFFERENTIAL SCANNING CALORIMETRY; GLASS; HEATING; RHEOMETERS; RUBBER; SCANNING; SPRAY DRYING; SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

EID: 77949653795     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.040     Document Type: Article

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