脱脂乳粉结块动力学试验研究  

An Experimental Study on Caking Dynamics of Skim Milk Powder

作　　者：赵启成[1] 詹世平[1] 刘华炜[1] 

机构地区：[1]大连大学环境与化学工程学院,大连116622

出　　处：《食品工业》2014年第1期159-160,共2页The Food Industry

基　　金：国家自然科学基金资助课题(21176032)

摘　　要：建立了一套针刺力测试试验装置,能简便高效地测试粉体结块程度和结块动力学特性。利用该试验装置,对脱脂乳粉的结块动力学特性进行了试验测定,考察了温度、相对湿度、时间3种因素对脱脂乳粉结块程度的影响,得出了不同温度和相对湿度下脱脂乳粉的结块动力学曲线。A pin-stab experiment device is developed which can be used to test the caking characteristics and caking extent of powders conveniently and efficiently. With this device, the caking dynamic characteristics are obtained and the effects of temperature, relative humidity and time on the caking extent of skim milk powder are examined. The caking dynamic curves of skim milk powder at different temperature and relative humidity are also obtained.

关 键 词：脱脂乳粉 结块动力学 针刺力 

分 类 号：TS252.51[轻工技术与工程—农产品加工及贮藏工程]