玻璃化转变在食品贮藏中的应用研究进展  

Application and research progress of glass transition in food preservation

作　　者：胡庆兰[1,2] 阙婷婷[1] 任西营[1,2] 余海霞[2] 杨水兵[2] 胡亚芹[1] 

机构地区：[1]浙江大学生物工程与食品科学学院,浙江杭州310000 [2]浙江大学舟山海洋研究中心,浙江舟山316000

出　　处：《中国酿造》2013年第8期1-4,共4页China Brewing

基　　金：国家支撑计划项目(2012BAD38B09);浙江省科技攻关项目(2010C12012;2011C11016)

摘　　要：玻璃化转变是指无定形聚合物因受热从玻璃态到橡胶态(高弹态)或因冷却从橡胶态到玻璃态的转变。玻璃化转变是影响食品性质、加工特性和货架期的重要因素之一。文章介绍了玻璃化转变相关的基本理论,阐述了玻璃化转变在微生物和酿造发酵食品、果蔬、淀粉类食品、水产品、乳制品、冷冻禽畜肉类及糖果类食品贮藏方面的研究现状,并对玻璃化转变在食品贮藏的应用进行了展望。Glass transition refers to the amorphous polymer from the glassy state to the rubbery state （high elastic state） because of the heat or from the state transition to the glassy state by cooling. The glass transition has been recognized as one of the most important factors affecting food properties, processing characteristics, and shelf life. This paper briefly introduced the related basic theory of glass transition, and the research status of the glass transition in food processing and storage in microbial and fermentation food, fruits and vegetables, starchy food, aquatic products, dairy products, frozen livestock meat and candy foods. And forecast of glass transition in the food storage was also made.

关 键 词：玻璃化转变 贮藏 发酵 果蔬 淀粉 水产品 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]