摘要
文中详细分析了食品乳状液冻融过程中的失稳机理,特别是油水两相在冷冻过程中的结晶化特点,并总结了影响乳液冻融稳定性的因素及改善方法,如控制油相和水相组成、控制冷冻速率和合理设计乳液组成等。
This paper analyzed the mechanism of emulsion destabilization during freezing,especially the characteristics of aqueous and oil phase while freezing. Further more,it summarized the factors affecting the freeze-thaw stability of emulsion and approaches for improving the stability. For example,controlling the composition of aqueous and oil phase,controlling the freezing rate and designing the structure of emulsion. The study was aim to provide the reference for the study of frozen food.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第4期236-240,共5页
Food and Fermentation Industries
基金
国家自然科学基金(31371836)资助
关键词
破乳
冻融稳定性
冷冻速率
结晶化
demulsification
freeze-thaw stability
freezing rate
crystallization
