聚合物玻璃化轉(zhuǎn)變理論在干燥食品加工儲藏中的應(yīng)用

【英文篇名】 THE APPLICATION OF THE POLYMER\'S GLASS TRANSITION THEORY IN DRY FOODS\' PROCESSING AND STORAGE
【作者中文名】 易小紅; 鄒同華; 劉斌;
【作者英文名】 YI Xiao-hong; ZOU Tong-hua; LIU Bin（Mechanical Engineering College; Tianjin University of Commerce; Tianjin 300134; China）;
【作者單位】 天津商學(xué)院機(jī)械工程學(xué)院; 天津商學(xué)院機(jī)械工程學(xué)院 天津;
【文獻(xiàn)出處】 食品研究與開發(fā), Food Research and Development, 編輯部郵箱 2007年 09期 
期刊榮譽(yù)：中文核心期刊要目總覽  CJFD收錄刊
【關(guān)鍵詞】 玻璃化轉(zhuǎn)變溫度; 測量方法; 成分; 干燥食品; 穩(wěn)定性;
【英文關(guān)鍵詞】 glass transition temperature; measurement; component; dry food; stability;
【摘要】 闡述了高聚物玻璃化轉(zhuǎn)變理論及食品的玻璃態(tài)和玻璃化轉(zhuǎn)變,介紹了玻璃化轉(zhuǎn)變溫度的測量方法和影響因素。食品是含有多種高分子物質(zhì)的混合體系,它的玻璃化轉(zhuǎn)變溫度(Tg)影響到干燥食品的加工工藝和貯藏的穩(wěn)定性。
【英文摘要】 The polymer\'s glass transition theory and food\'s glassy state and glass transition were expatiated in this paper.The measurements of sample\'s glass transition temperature and its affection factors were introduced in the paper as well.Food\'s Tg could affect its processing and storage stability for it is a mixture of kinds of macromolecules.
【基金】 天津市高等學(xué)?？萍及l(fā)展基金計(jì)劃項(xiàng)目(2006ZY08)
【DOI】 CNKI:SUN:SPYK.0.2007-09-056