粉末狀食品在低水分含量狀態(tài)下的結(jié)構(gòu)轉(zhuǎn)變
abstract
caking of free-flowing powders during storage is a deleterious phenomenon ubiquitous in the feed, fertilizer, detergent and pharmaceutical industries, and of economical importance to low moisture foods. among other subjects related to caking phenomena, the following aspects are reviewed in this paper: i）morphological changes occurring during caking; ii） proposed mechanisms of caking; iii） quantitative procedures to assess caking; iv） factors affecting caking kinetics; and v） mode of action of anticaking agents. however, the relationship between storage-induced caking processes and the glass transition of amorphous powders is analyzed in more detail.
water relations, glass transition temperatures, structural collapse and microstructural changes of a protein hydrolyzate sample were investigated as a function of sample degree of hydrolysis, storage conditions （temperature and relative humidity） and time. the gordon-taylor equation was a good predictor for the plasticizing effect of water on the glass transition temperature of the powder （tg）. it appeared that the difference △t between the storage temperature （t） and tg was the driving force for structural collapse. volume shrinkage, induced by viscous flow of the matrix and leading to collapse was first noticeable for at > 30°c, corresponding to a water activity> 0.4. the functional dependence between caking kinetics and at was modeled using a williams-landel-ferry （wlf） type relationship. the viscosity of the matrix at the onset of structural collapse was estimated using the wlf equation was 7 log cycles lower than the viscosity of the amorphous solid. scanning electron microscopy studies demonstrated the viscous flow nature of caking by thickening of pore walls and appearance of drop-like and semicrystalline microstructures.
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caking of free-flowing powders during storage is a deleterious phenomenon ubiquitous in the feed, fertilizer, detergent and pharmaceutical industries, and of economical importance to low moisture foods. among other subjects related to caking phenomena, the following aspects are reviewed in this paper: i）morphological changes occurring during caking; ii） proposed mechanisms of caking; iii） quantitative procedures to assess caking; iv） factors affecting caking kinetics; and v） mode of action of anticaking agents. however, the relationship between storage-induced caking processes and the glass transition of amorphous powders is analyzed in more detail.
water relations, glass transition temperatures, structural collapse and microstructural changes of a protein hydrolyzate sample were investigated as a function of sample degree of hydrolysis, storage conditions （temperature and relative humidity） and time. the gordon-taylor equation was a good predictor for the plasticizing effect of water on the glass transition temperature of the powder （tg）. it appeared that the difference △t between the storage temperature （t） and tg was the driving force for structural collapse. volume shrinkage, induced by viscous flow of the matrix and leading to collapse was first noticeable for at > 30°c, corresponding to a water activity> 0.4. the functional dependence between caking kinetics and at was modeled using a williams-landel-ferry （wlf） type relationship. the viscosity of the matrix at the onset of structural collapse was estimated using the wlf equation was 7 log cycles lower than the viscosity of the amorphous solid. scanning electron microscopy studies demonstrated the viscous flow nature of caking by thickening of pore walls and appearance of drop-like and semicrystalline microstructures.
更多詳情，請培安公司：
：北京： 上海： 成都： 廣州：
: ：
鑄鐵潛水?dāng)嚢铏C在水處理與污水處理中的應(yīng)用
線切割機床割模具有臺階怎么辦？
管式電阻爐參數(shù)
便攜式非甲烷總烴分析儀可應(yīng)對各種復(fù)雜排放工況
聚四氟乙烯的耐熱溫度？
粉末狀食品在低水分含量狀態(tài)下的結(jié)構(gòu)轉(zhuǎn)變
二氧化碳培養(yǎng)箱的相關(guān)介紹
數(shù)控車床CAK80285多少錢與80285車床的開環(huán)控制有關(guān)
手持式激光焊接機-切割焊接清洗一體機
刮屑板-根據(jù)客戶需要百變的機床零配件
Q684F氣動衛(wèi)生級T型L型三通球閥Q685F的產(chǎn)品特點
生豬車輛洗消中心清洗介紹
phaseII費思圖PTG-3500涂層測厚儀應(yīng)用領(lǐng)域及介紹
華為和德國杜伊斯堡市合作 打造西歐模范智慧城市
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