| 聚合物玻璃化转变理论在干燥食品加工储藏中的应用 |
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| 引用本文： | 易小红,邹同华,刘斌.聚合物玻璃化转变理论在干燥食品加工储藏中的应用[J].食品研究与开发,2007,28(9):178-182. |
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| 作者姓名： | 易小红 邹同华 刘斌 |
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| 作者单位： | 天津商学院机械工程学院,天津,300134 |
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| 基金项目： | 天津市高等学校科技发展基金计划项目 |
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| 摘 要： | 阐述了高聚物玻璃化转变理论及食品的玻璃态和玻璃化转变，介绍了玻璃化转变温度的测量方法和影响因素。食品是含有多种高分子物质的混合体系，它的玻璃化转变温度（Tg）影响到干燥食品的加工工艺和贮藏的稳定性。
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| 关 键 词： | 玻璃化转变温度 测量方法 成分 干燥食品 稳定性 |
| 修稿时间： | 2007-01-25 |
THE APPLICATION OF THE POLYMER'S GLASS TRANSITION THEORY IN DRY FOODS' PROCESSING AND STORAGE |
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| YI Xiao-hong,ZOU Tong-hua,LIU Bin.THE APPLICATION OF THE POLYMER''''S GLASS TRANSITION THEORY IN DRY FOODS'''' PROCESSING AND STORAGE[J].Food Research and Developent,2007,28(9):178-182. |
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| Authors: | YI Xiao-hong ZOU Tong-hua LIU Bin |
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| Affiliation: | Mechanical Engineering College, Tianjin University of Commerce, Tianjin 300134, China |
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| Abstract: | The polymer's glass transition theory and food's glassy state and glass transition were expatiated in this paper.The measurements of sample's glass transition temperature and its affection factors were introduced in the paper as well.Food's Tg could affect its processing and storage stability for it is a mixture of kinds of macromolecules. |
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| Keywords: | glass transition temperature measurement component dry food stability |
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