浅谈谷物食品的玻璃化转变与稳定性的控制  

Relationships of the glass transition, stabilityand water contents in cereal food

作　　者：丁耀 杨玉玲[2] 

机构地区：[1]内蒙古通辽北国家粮食储备库,028021 [2]南京经济学院,210003

出　　处：《江苏食品与发酵》2001年第3期28-32,共5页Jiangsu Food and Fermentation

摘　　要：介绍了玻璃化转变的基础理论及动力学,论述了谷物食品体系中玻璃化转变与其功能之间的关系。简单介绍了Tg(玻璃化温度)的测定方法,讨论了水含量对Tg及食品稳定性的影响,给出了冷冻食品体系和低含水量食品体系临界玻璃化温度和临界水含量的确定方法,为食品加工和储藏过程中水含量的控制提供理论指导。In the review, the theory of glass transition and dynamics were introduced. The relation between glass transition and function in cereal food was discussed. Some relevant knowledge and analysis methods of Tg were displayed. Certain examples were given to show that water contents affects Tg and food stability. Finally, the determination of the value of Tg' and the value of Wg' was illustrated with diagrams. The essay offered a theoretical guidance for the control of water contents in food processing and preservation.

关 键 词：玻璃化转变 食品性质 食品水含量 TG 稳定性 控制方法 谷物食品 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]