The phenomenon of glass transition is now acknowledged within the technological know-how of fabrics in numerous parts together with meals. The glass transition temperature (Tg) of meals is intensely very important within the prediction of stipulations for correct nutrients processing. In traditional equipment for assessment of stickiness in spray drying of sugar-rich meals, the direct relation among Tg and stickiness has now not been validated but. This booklet describes the controlling of the stickiness and product restoration by way of controlling the temperature distinction among product temperature and Tg in the course of the spray drying technique of meals. It consits of primary stories of Tg with new informations resembling entire melting temperature, contribution of structural leisure, solid-solid interplay, impact of the melting expense on thermal historical past and the prediction of multi-component foodstuff versions that are helpful for strategy modeling. A mathematical version to demonstrate the dynamic stickiness habit of sticky items in terms of inlet variables of the spray drying strategy is built. it really is used to discover a collection of inlet variables to lessen the stickiness in spray drying of sugar-rich meals.
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