摘要
对强化面粉专用复配营养素的物理性质和混合均匀度进行观察。试验观察了面粉专用营养素单体和复配营养素的形态、粒度、比重、流动性以及不同混合时间的混合均匀度。结果表明 ,各营养素单体形态具有明显差异 ,粒度分布、比重和流动性差异显著 ,混合时间对混合均匀度有明显影响。观察所得到的数据不仅对复配的面粉专用营养素的质量保障提供了基础 ,同时为复配营养素与面粉生产工艺的结合和保障强化面粉质量提供了基础。
In order to assure the quality of premix for flour fortification, the form, appearance, particle size, density and fluidity of the nutrients were measured and the homogeneity of the premix for flour fortification was tested. The results showed that there were significant differences of appearance, distribution of particle size, density and fluidity among different nutrients. The length of mixing time had effect on homogeneity of premix. The data collected in the study are important for the quality of premix and for the combination of premix with the techniques of flour production.
出处
《卫生研究》
CAS
CSCD
北大核心
2003年第z1期71-74,共4页
Journal of Hygiene Research
