应用超细粉体技术开发可食性资源  

Developing Edible Resource by Ultra-fine Powder Technology

作　　者：赵巍[1] 黎锡流[1] 陈玲[1] 李冰[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《现代食品科技》2005年第2期213-216,共4页Modern Food Science and Technology

摘　　要：随着物质粒径的减小,其会表现出许多奇特的物理化学性质。本文介绍了与食品物化特性相适应的超细粉体技术的主要特点,论述了超细粉体技术在开发可食性资源、提高食品品质、改善生产工艺等方面的优势。The matter will present many special physical and chemical properties along with reducing its diameter. This paper introduces the key functions of ultra-fine powder technology which suits the physical and chemical characteristics of food well. And the important effects of ultra-fine powder technology for developing the food resources,increasing the food quality, and reforming the processes and have been expounded.

关 键 词：可食性资源 超细粉体技术 

分 类 号：TS201[轻工技术与工程—食品科学]