The effects of the glass transition and the operating process on the hardness of thermally compressed maltodextrin were investigated. The hardness of compressed maltodextrin increased significantly when it was compressed above the glass transition temperature (T_g). Maltodextrin compressed before heating showed much higher fractural stress than that compressed after heating due to the difference in force required for constant deformation. There was no effect of the decompression temperature being above or below T_g. Furthermore, the effect of crystalline additives (NaCl, monosodium glutamate monohydrate, sucrose, lactose monohydrate, lauric acid, and stearic acid) on the hardness of maltodextrin compressed above T_g was investigated. The hardness of compressed maltodextrin decreased with increasing crystalline additives except for hydrate crystals at a low-additive fraction. Since crystalline additives existed as dispersions in amorphous maltodextrin, the compressed maltodextrin became fragile by the addition of crystalline materials. In the case of hydrate crystals, it is thought that the hydrate crystals melted at the interface, releasing water molecules that formed an intermolecular binding layer. Stearic acid formed a solid by itself. Stearic acid has an intrinsically much lower melting temperature than the other crystals, and interfacial melting would have occurred in the compressed stearic acid itself.

研究了玻璃化转变和操作过程对热压缩麦芽糊精硬度的影响。当压缩的麦芽糊精在玻璃化转变温度（T _g）以上时，其硬度显着增加。由于恒定变形所需的力差，加热前压缩的麦芽糖糊精显示出比加热后压缩的高得多的断裂应力。减压温度高于或低于T _g没有影响。此外，结晶添加剂（NaCl，味精一水合物，蔗糖，乳糖一水合物，月桂酸和硬脂酸）对在T _g以上压缩的麦芽糖糊精硬度的影响被调查了。压缩的麦芽糊精的硬度随结晶添加剂的增加而降低，但水合晶体的添加量低。由于结晶添加剂以分散体的形式存在于无定形麦芽糊精中，因此压缩的麦芽糊精通过添加结晶材料而变得易碎。在水合物晶体的情况下，认为水合物晶体在界面处熔化，释放出形成分子间结合层的水分子。硬脂酸本身形成固体。硬脂酸的熔化温度本质上比其他晶体低，并且在熔化的硬脂酸本身中会发生界面熔化。