食品热物性参数非稳态测试技术的研究进展  

Research progress in thermo-physical property transient methods

作　　者：张敏[1] 张雷杰[1] 杨乐[1] 钟志友[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2010年第6期404-407,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(30771245);上海市教委重点学科建设项目(J50704)

摘　　要：非稳态测试法具有快速、准确的特点,测试范围可覆盖几乎所有食品材料和较宽的热参数区间。本文回顾了国内外热物性研究的背景,阐明了进行相关研究的意义,例举了一些目前国际上主要的非稳态测量方法及特点。The transient methods have the virtues of being fast and apparently accurate,covering a wide range of food materials and thermal property values.The research of thermo-physical property at home and abroad and the meaning of research were clarified in this paper.Some transient methods predominantly used world widely were also introduced.

关 键 词：热物性 热探针法 差示扫描量热法 等热流脉冲衰减法 

分 类 号：TS201.7[轻工技术与工程—食品科学]