Abstract
The stickiness behaviour of a range of spray dried dairy powders differing in protein/lactose ratio was determined using a fluidised bed apparatus. Powders with higher protein/lactose ratios were less susceptible to sticking. Stickiness was related to both the glass transition temperature (T g) and the temperature increment by which T g must be exceeded before sticking occurred (T−T g). T−T g values of approximately 10, 22, 29, 45 and 90 °C were found for powders containing 15.5, 26.9, 39.5, 55.7 and 83.4% protein respectively. Composition had different effects on T g and T−T g. The rate at which water was sorbed and desorbed by powders increased with protein content. With increasing protein content, preferential sorption of water by non-amorphous constituents delayed the rate at which lactose underwent the requisite change from the ‘glassy’ to the ‘rubbery’ form in order that powder particles became sticky.
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