| DSC在食品玻璃化转变中的应用 |
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| 引用本文： | 陈海华,许建军.DSC在食品玻璃化转变中的应用[J].四川食品与发酵,2003,39(4):39-41. |
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| 作者姓名： | 陈海华 许建军 |
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| 作者单位： | 江南大学食品学院，江南大学食品学院 江苏无锡 214036，江苏无锡 214036 |
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| 摘 要： | 介绍了DSC在含水食品体系、小分子糖类体系、非淀粉多糖体系及淀粉体系的玻璃化转变中的应用,为测定食品原料的玻璃化转变温度(Tg)提供了一种新的测量技术。
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| 关 键 词： | DSC 食品 玻璃化转变 |
Application of DSC in the Transformation of Food Vitrification |
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| CHEN Hai - hua,XU Jian - jun.Application of DSC in the Transformation of Food Vitrification[J].Sichuan Food and Fermentation,2003,39(4):39-41. |
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| Authors: | CHEN Hai - hua XU Jian - jun |
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| Abstract: | The application of DSC in the vitrifing transformation of aquiferous food system, low molecular weight sugar system, starch - free glyan system and starch system was introduced, and provided a new measuring technique to measure the transforming temperature(Tg)of food materials vitrification. |
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| Keywords: | DSC food vitrification transformation |
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