晶体类食品结块的成因分析与防止措施  

The Causes and Preventive Measures for Caking of Crystal Food

作　　者：刘晓庚[1] 钱小华 陈梅梅[1] 

机构地区：[1]南京财经大学,江苏南京210003 [2]江西新余国科科技有限公司,江西新余338034

出　　处：《化学与生物工程》2009年第11期16-19,共4页Chemistry & Bioengineering

摘　　要：晶体类食品结块是影响食品质量的重要因素。简介了结块对食品的危害和晶体类食品结块的机理;并从结构理论、多晶现象、玻璃态转化和国内外对晶体结块的新近研究成果等方面详细分析了晶体类食品结块的成因及影响因素;对有效防止晶体类食品结块提出了一些具体的防止方法和措施。The crystal food caking is an important factor affecting food quality.This paper briefly introduced the mechanism and hazards for caking of crystal food,and discussed the genetic causes for caking of crystal food in some respects of its characteristics such as influencing factors,structural theory,polycrystalline phenomenon,glass transformation and moisture Absorption,etc.,preventive methods and measures for caking of citric acid are proposed.

关 键 词：晶体类食品 结块 成因分析 评价方法 防结块措施 

分 类 号：TS205[轻工技术与工程—食品科学]