脱脂奶粉分散稳定性的实验研究  

Experimental Study on Dispersing Stability of Skim Milk Powder

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

机构地区：[1]大连大学化学与环境工程学院,辽宁大连116622 [2]大连理工大学化工学院,辽宁大连116012

出　　处：《中国粉体技术》2006年第2期18-20,共3页China Powder Science and Technology

基　　金：国家自然科学基金资助项目;编号:20376008。

摘　　要：粉体的分散稳定性对粉体的加工、贮存及品质有重要影响。以脱脂奶粉及其添加剂(黄原胶和β-环糊精)为模型材料,研究了非晶态粉体分散稳定性的影响因素及评价方法。应用流变仪测定了脱脂奶粉及其与添加剂混合物的结块性能,考察了贮存时间和组成对结块性能的影响。结果表明:脱脂奶粉的结块倾向随时间的延长而增加;添加黄原胶可明显改善脱脂奶粉的分散稳定性,但添加β-环糊精的效果不明显,而黄原胶和β-环糊精复配型添加剂对提高脱脂奶粉的分散稳定性效果最好。The dispersing stability of powder plays a very .important role in processing, preserving and quality, The effective factors on the dispersing stability of amorphous powder and the evaluating method were studied with the skim milk powder and its mixtures with the additives（xanthan gum and β-cyclodextrins） as model materials, The caking characteristics of skim milk powder and its mixtures with the additives were determined with mobilometer. The effects of preserving time and compositions on the caking characteristics were examined. The results showed that the caking tendency increased with preserving time. The dispersing stability of skim milk powder can be remarkably improved by adding xanthan gum, and it has little effect by adding β- cyclodextrins, The best result to increase the dispersing stability of skim milk powder is achieved by adding both xanthan gum and β- cyclodextrins as a complex additive.

关 键 词：非晶态粉体 分散稳定性 脱脂奶粉 添加剂 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程] TS201.7[轻工技术与工程—食品科学与工程]