聚合物玻璃化转变理论在干燥食品加工储藏中的应用  

THE APPLICATION OF THE POLYMER'S GLASS TRANSITION THEORY IN DRY FOODS' PROCESSING AND STORAGE

作　　者：易小红[1] 邹同华[1] 刘斌[1] 

机构地区：[1]天津商学院机械工程学院,天津300134

出　　处：《食品研究与开发》2007年第9期178-182,共5页Food Research and Development

基　　金：天津市高等学校科技发展基金计划项目(2006ZY08)

摘　　要：阐述了高聚物玻璃化转变理论及食品的玻璃态和玻璃化转变,介绍了玻璃化转变温度的测量方法和影响因素。食品是含有多种高分子物质的混合体系,它的玻璃化转变温度(Tg)影响到干燥食品的加工工艺和贮藏的稳定性。The polymer＇s glass transition theory and food＇s glassy state and glass transition were expatiated in this paper. The measurements of sample＇ s glass transition temperature and its affection factors were introduced in the paper as well. Food＇s Tg could affect its processing and storage stability for it is a mixture of kinds of macromolecules.

关 键 词：玻璃化转变温度 测量方法 成分 干燥食品 稳定性 

分 类 号：TS205[轻工技术与工程—食品科学]