面制品加工和贮藏的NMR研究  

A General Introduction of the Application of NMR in Dough Product Processing and Storage

作　　者：吴孛[1] 刘成梅[2] 万婕[2] 刘伟[2] 

机构地区：[1]南昌大学食品科学教育部重点实验室,南昌330047 [2]南昌大学中德食品工程中心,南昌330047

出　　处：《农产品加工（下）》2006年第3期30-32,共3页Farm Products Processing

摘　　要：近年来,核磁共振NMR及其成像技术在食品工业上的运用日益广泛而重要。这就为设计和优化食品,特别是面制品加工和贮藏过程的技术创新提供了崭新的领域,同时在更基础的层面上,利用NMR技术来研究食品内部传热、传质过程及许多影响食品品质的因素,将会取得对其更好的理解。In recent years, the application of NMR and its imaging techniques in food industry has been more and more broad and important. It would be the new field for designing and optimizing food, especially the technology for dough processing and storage. At the same time, it would be understanding better for the mechanism of mass, heat transfer in foods and the factors of influencing food＇s quality at a more fundamental level.

关 键 词：NMR 面团 面制品 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]