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The phenomenon of glass transition is now recognised in the science of materials in different areas including foods. The glass transition temperature (Tg) of foods is extremely important in the prediction of conditions for proper food processing. In conventional methods for evaluation of stickiness in spray drying of sugar-rich foods, the direct relation between Tg and stickiness has not been established yet. This book describes the controlling of the stickiness and product recovery by controlling the temperature difference between product temperature and Tg during the spray drying process of...