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Abstract

The stickiness of enzyme formulations is an important factor in industrial production, especially for drying processes like spray drying, freeze drying or fluid bed drying. In this study, we investigate the influence of water content and temperature on the stickiness of different formulations. A usual approach for describing stickiness of material is the use of its glass transition temperature. The temperature where a material transits from a rubbery into a crystalline state. There are several methods established measuring the glass transition temperature, most frequently used are Differential Scanning Calorimetry (DSC), Dynamic Mechanical Analysis (DMA) or Thermomechanical Analysis (TMA). Because of practical reasons and the complexity of our formulations we investigated the use of alternative methods like a texture analyzer and a rotating drum with both controlled humidity and temperature. The results from these experimental setups can then be used for generating regime map to be able to control our processes more efficient and to get a deeper understanding of our process interactions. A future vision of this project is the  mplementation of stickiness into models to create better digital twins or digital shadows of our internal production processes.