摘要
在玻璃化转变的相关基础理论上,综述了影响玻璃化转变温度的主要因素,指出了玻璃化转变温度作为建立在动力控制过程的非平衡态基础上的物理化学参数,与水分含量和水分活度两重要指标相结合,可以用来解释玻璃化相变对干燥贮藏过程的影响,并对玻璃化相变温度的测定方法进行了总结评价。
On the basis of the related essential glass transition theory, the main effects on glass transition temperature including composition, molecular weight and plasticization were debated. The importance of the glass transition temperature as a physico-chemical parameter in food systems was also emphasized. Together with the two indices of moisture content and water activity, the＂ application of the glass transition temperature in the process and storage of granular material food was also explicated in detail. The measurement methods of glass phase transition temperature were summarized and evaluated.
关键词
玻璃化相变
散离体食品
差示扫描量热法
glass transition
granular material food
differential scanning calorimetry
