超微果皮粉的盐用抗结块性能研究  

Research on Anti-caking Performance in Salt of Fruit Peel Superfine Powders

作　　者：陈虎 迟韵 陈留平 徐培 彭新华[2] CHEN Hu;CHI Yun;CHEN Liu-ping;XU Pei;PENG Xin-hua(China Salt Jintan Co.,Ltd.,Changzhou 213200,China;School of Chemical Engineering,Nanjing University of Science and Technology,Nanjing 210094,China)

机构地区：[1]中盐金坛盐化有限责任公司,江苏常州213200 [2]南京理工大学化工学院,南京210094

出　　处：《中国调味品》2018年第8期62-66,共5页China Condiment

摘　　要：文章研究了3种天然绿色、可食用的防盐结块剂:超微苹果皮粉、超微香蕉皮粉、超微橘子皮粉。采用自主开发的结块测试方法对3种果皮粉及常用抗结剂的防结块性能进行比较,通过扫描电子显微镜(SEM)和电子能谱仪(EDS)分析手段探索这3种果皮粉的抗结机理。结果表明:判断超微果皮粉的抗结原理是物理隔离,为解决盐结块问题提供了新选择。This paper studies three green and edible anti-caking agents：apple peel superfine powder,banana peel superfine powder and orange peel superfine powder.By self-developed methods of agglomerate test,anti-caking effects of these three fruit peel superfine powders and common anti-caking agents have been tested.The anti-caking mechanisms of these three fruit peel superfine powders are explored by using scanning electron microscopy（SEM）and energy dispersive spectrometry（EDS）.The results show that the anti-caking mechanism of fruit peel superfine powders is physical isolation.This paper has provided a new choice for solving the problem of salt caking.

关 键 词：食盐 防结块 果皮粉 超微 

分 类 号：TS201.1[轻工技术与工程—食品科学]