超微粉碎对食品物料的影响  

The Effect of Ultra-Fine Pulverizing on the Quality of Food Products

作　　者：黄建蓉[1] 李琳[1] 李冰[1] 

机构地区：[1]华南理工大学轻工食品学院

出　　处：《粮食与饲料工业》2007年第7期25-27,共3页Cereal & Feed Industry

基　　金：广东省关键领域重点突破项目(2003A30908);广东省科技攻关项目(2003C104025)资助

摘　　要：超微粉碎是食品加工中应用最广泛的制备超微粉体的手段,超微粉碎工艺依赖于超微粉碎设备。超微粉体具有许多独特的性能,它使物料利用率得以提高,加工性能得到改善,并赋予产品优良的品质。综述超微粉碎的主要设备以及超微粉碎加工对食品物料性能的影响。Ultra-fine pulverizing is widely used in food processing to make ultra-fine powder. The effect of ultra-fine pulverizing depends on the pulverizing machinery. The ultra-fine powder has many particular characteristics, such as increasing the utilization rate of materials, improving the processing performances and the quality of products. The effects of ultra-fine pulverizing and main pulverizing equipment on the quality of products were summarized in this paper.

关 键 词：超微粉碎 设备 食品加工 物料性能 

分 类 号：TS20[轻工技术与工程—食品科学]