| 食品体系中玻璃化转变温度的测定方法及其比较 |
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| 引用本文： | 李兆丰,顾正彪,洪雁. 食品体系中玻璃化转变温度的测定方法及其比较[J]. 冷饮与速冻食品工业, 2005, 11(1): 31-34 |
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| 作者姓名： | 李兆丰 顾正彪 洪雁 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 介绍了目前用于测定食品体系中玻璃化转变温度的常用方法，包括差示扫描量热法(DSC)、动力机械分析法(DMA)、动力机械热分析法(DMTA)和核磁共振法(NMR)等，并列举了一些实例，同时对不同的方法进行了比较。
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| 关 键 词： | 食品体系 玻璃化转变温度 测定方法 比较 |
| 文章编号： | 1007-0818(2005)01-0031-04 |
| 修稿时间： | 2004-09-13 |
Review on Glass Transition Temperature Measurement Methods |
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| LI Zhao-feng,GU Zheng-biao,HONG Yan. Review on Glass Transition Temperature Measurement Methods[J]. Beverage & Fast Frozen Food Industry, 2005, 11(1): 31-34 |
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| Authors: | LI Zhao-feng GU Zheng-biao HONG Yan |
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| Abstract: | Methods used to measure the glass transition temperature (T_g) of food system were reviewed in this article including differential scanning calorimetry(DSC), dynamic mechanical analysis (DMA), dynamic mechanical thermal analysis (DMTA), nuclear magnetic resonance (NMR), and etc. Examples were cited in reviewing each method and the results were also compared. |
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| Keywords: | food system T_g measuring methods comparison |
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