| 食品玻璃化保存的研究进展及存在的问题 |
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| 引用本文： | 晏绍庆,华泽钊,刘宝林,周培根.食品玻璃化保存的研究进展及存在的问题[J].低温工程,1999(3):46-50. |
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| 作者姓名： | 晏绍庆 华泽钊 刘宝林 周培根 |
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| 作者单位： | 1. 上海理工大学制冷与低温工程技术研究所,上海,200093
2. 上海水产大学食品学院,上海,200090 |
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| 摘 要： | 食品的低温玻璃化保存是近十年发展起来的一门新学科。对食品玻璃化保存的状做了简单的介绍，分析了ＷＬＦ和Ａｒｒｈｅｎｉｕｓ关系式在应用于食品体系生化反应方面存在的问题，探讨了在食品部分玻璃化保存下Ｔ．Ｔ．Ｔ概念和酶的稳定性，并指出实现食品低温玻璃化保存需要新的冻结与解决方法。
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| 关 键 词： | 食品 低温玻璃化 冻结与解冻 |
CURRENT ADVANCES AND PROBLEMS OF GLASS STATE STORAGE OF FOOD |
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| Yan Shaoqing,Hua Zezhao,Liu Baoin.CURRENT ADVANCES AND PROBLEMS OF GLASS STATE STORAGE OF FOOD[J].Cryogenics,1999(3):46-50. |
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| Authors: | Yan Shaoqing Hua Zezhao Liu Baoin |
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| Abstract: | The vitreous preservation of food is a new topic developed over the past ten years.The paper reviews the current researches in this area and analyses the existing problems when the equations of WLF and Arrhenius are used to explain the biochemical reaction in food under a low tempterature and discusses the concept of T T T and the stability of enzymes in food when it is stored in state of partial glass.Finally the new methods of freezing and thawing are needed for the food vitreous preservation. |
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| Keywords: | food low temperature glass transition freezing and thawing |
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