Abstract
The glass transition temperatures (Tg) of various dairy powders were determined by dif- ferential scanning calorimetry among the sorptions isotherm, and were also calculated using the extended Couchman-Karasz equation, taking into account the dry values of Tg and ∆Cp (heat capa- city changes during glass transition) and the contents in each amorphous component category. The results obtained showed a statistically significant correspondence between measured and calculated T g inflection values: the model gives an approximate inflection value of T g corresponding to the measured one ± 14 °C. This lack of fit can be explained both by the accuracy of measurement of Tg and by not considering minor constituents of dairy powders (minerals and oligosaccharides) in cal- culation. From the values of Tg and ∆Cp measured and/or calculated in this study, it is possible to anticipate the behavior of a dairy powder under given temperature (T) and water activity (aw) con- ditions during drying and storage with regard to stickiness and caking. We propose the calculation of a stickiness and caking sensitivity index according to the values of (T - Tg) and ∆Cp, whose value is in agreement with the expected behavior of various dairy powders during drying and storage. water activity / glass transition / dairy powder / stickiness / caking
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