玻璃化转变与食品的加工、储存和品质  

Effect of Glass Transition on the Processing,Storage and Quality of Food Products

作　　者：詹世平[1] 陈淑花[1] 刘华伟[2] 李卓[2] 张欣华[1] 孙永正[1] 

机构地区：[1]大连大学,大连116622 [2]大连理工大学,大连116012

出　　处：《食品工业》2006年第2期51-52,共2页The Food Industry

摘　　要：论述了食品的玻璃化转变与其加工、储存工艺及产品品质间的关系。重点介绍了玻璃化转变对食品的冷冻及干燥工艺的影响,淀粉玻璃化转变对食品的品质的影响,冰淇淋的冷冻保藏和玻璃化法超低温保存等。The relation of the glass transition to the food processing, storage and quality is discussed in this paper. The effect of the glass transition on the food freezing and on food quality, the refrigerating storage of ice cream and the drying processes, the effect of starch glass transition cryogenic storage at the glass state are also studied.

关 键 词：食品 玻璃化转变 加工 储存 

分 类 号：TS201[轻工技术与工程—食品科学]