ANALYSIS OF THE ROLE OF GLASS-TRANSITION IN FOOD-PROCESSING

被引：45

作者：

GENIN, N ^{[1
]}

RENE, F ^{[1
]}

机构：

[1] INRA,CBAI,INA PG,GENIE & MICROBIOL PROC ALIMENTAIRES LAB,F-78850 THIVERVAL GRIGNON,FRANCE

来源：

JOURNAL OF FOOD ENGINEERING | 1995年 / 26卷 / 04期

关键词：

D O I：

10.1016/0260-8774(94)00059-I

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The glass transition of foodstuffs is of particular, importance because it is closely linked to the quality of products. For food industries particularly those concerned with dehydration processes (drying, spray-drying freeze-drying,...) ol low temperature processes (freezing, quick-freezing,...), this parameter is of prime interest. This paper presents an easy to understand approach to the glass transition phenomenon explains its influence according to different food processes, and reviews several methods to determine it experimentally or to estimate its value.

引用

页码：391 / 408

页数：18

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