| 浅述玻璃化转变温度与食品成分的关系 |
| |
| 引用本文： | 王欣,陈庆华.浅述玻璃化转变温度与食品成分的关系[J].粮油食品科技,2004,12(4):52-54. |
| |
| 作者姓名： | 王欣 陈庆华 |
| |
| 作者单位： | 1. 上海理工大学,食品科学与工程研究所,上海,200093
2. 上海金山食品工业学校,上海,201500 |
| |
| 摘 要： | 食品体系的玻璃化转变温度会对食品的加工和贮藏过程及食品的品质产生重要影响。重视食品体系的玻璃化转变温度并分析其影响因素,可帮助人们更好的了解食品加工和贮藏特性,提高产品品质。该文就水分含量、碳水化合物、蛋白质、平均分子量及食品添加剂等因素与一定的食品体系的玻璃化转变温度的关系进行了综述。
|
| 关 键 词： | 玻璃化转变温度 食品 成分 |
| 文章编号： | 1007-7561(2004)04-52-03 |
| 修稿时间： | 2003年11月14 |
Summary of the relationships between the glass transition temperature and food components |
| |
| WANG-Xin,CHEN Qing-hua.Summary of the relationships between the glass transition temperature and food components[J].Science and Technology of Cereals,Oils and Foods,2004,12(4):52-54. |
| |
| Authors: | WANG-Xin CHEN Qing-hua |
| |
| Affiliation: | WANG-Xin~1,CHEN Qing-hua~2 |
| |
| Abstract: | Glass transition temperature(Tg) is an important parameter,which has a crucial effect on food quality and stability during food processing and storage.In order to improve our understanding about the food processing property,accordingly improve food quality,an analysis of the effects of the food components on the glass transition temperature should be conducted.In this paper,a summarization of the relationships between the glass transition temperature and some food factors(e.g. water content,carbohydrate,protein,average molecular weight,and food additives)were given. |
| |
| Keywords: | glass transition temperature food component |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
