摘要
随着物质粒径的减小,其会表现出许多奇特的物理化学性质。本文介绍了与食品物化特性相适应的超细粉体技术的主要特点,论述了超细粉体技术在开发可食性资源、提高食品品质、改善生产工艺等方面的优势。
The matter will present many special physical and chemical properties along with reducing its diameter. This paper introduces the key functions of ultra-fine powder technology which suits the physical and chemical characteristics of food well. And the important effects of ultra-fine powder technology for developing the food resources,increasing the food quality, and reforming the processes and have been expounded.
出处
《现代食品科技》
EI
CAS
2005年第2期213-216,共4页
Modern Food Science and Technology
关键词
可食性资源
超细粉体技术
Edible resource, Ultra-fine powder technology
