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玻璃化转变温度及其对干燥食品加工贮藏稳定性的影响
引用本文:周顺华,陶乐仁,刘宝林.玻璃化转变温度及其对干燥食品加工贮藏稳定性的影响[J].真空与低温,2002,8(1):46-50,54.
作者姓名:周顺华  陶乐仁  刘宝林
作者单位:上海理工大学,制冷及低温技术研究所,上海,200093
摘    要:在玻璃化转变的相关基础理论上 ,综述了影响玻璃化转变温度的主要因素 ,指出了玻璃化转变温度作为建立在动力控制过程的非平衡态基础上的物理化学参数 ,与水分含量和水分活度两重要指标相结合 ,可以用来解释干燥食品加工贮藏中引起食品腐败变质的各种动力学过程

关 键 词:玻璃化转变温度  水分活度  干燥食品
文章编号:1006-7086(2002)01-0046-05
修稿时间:2001年9月10日

GLASS TRANSITION TEMPERATURE AND ITS IMPLICATION FOR DRYING AND STABILITY OF DRIED FOODS
ZHOU Shun-hua,TAO Le-ren,LIU Bao-lin.GLASS TRANSITION TEMPERATURE AND ITS IMPLICATION FOR DRYING AND STABILITY OF DRIED FOODS[J].Vacuum and Cryogenics,2002,8(1):46-50,54.
Authors:ZHOU Shun-hua  TAO Le-ren  LIU Bao-lin
Abstract:On the basis of the related essential glass transition theory,the main effects on glass transition temperature including composition,molecular weight and plasticization were debated.The importance of the glass transition temperature as a physicochemical parameter in food systems was alsoemphasized.Together with the two indices of the moisture content and the water activity,the application of the glass transition temperature in the process and storage of drying food was also explicated in detail.
Keywords:glass transition temperature  water activity  drying food
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