摘要
阐述了高聚物玻璃化转变理论及食品的玻璃态和玻璃化转变,介绍了玻璃化转变温度的测量方法和影响因素。食品是含有多种高分子物质的混合体系,它的玻璃化转变温度(Tg)影响到干燥食品的加工工艺和贮藏的稳定性。
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.
出处
《食品研究与开发》
CAS
北大核心
2007年第9期178-182,共5页
Food Research and Development
基金
天津市高等学校科技发展基金计划项目(2006ZY08)
作者简介
易小红（1983-），女（汉），硕士研究生，主要从事食品保鲜方面的研究。
