摘要
在低温贮藏和冻干加工中,玻璃化转变温度是一个非常重要的参数。用差示扫描量热仪测量得到不同含水量西兰花和调理西兰花的玻璃化转变温度Tg。研究发现水分质量分数较高时(≥35%),西兰花和调理西兰花发生的是部分玻璃化转变,不同含水量西兰花的部分玻璃化转变温度Tg′基本相同,水分对其影响较小。而水分质量分数较低时(<35%),西兰花可以实现完全玻璃化转变,含水量对西兰花的完全玻璃化转变温度Tg影响很大,Tg随着含水量的减少而升高;拟合得到Tg随水分变化的公式。
The glass-transition temperature plays an important role in freeze-dried processing and cryopreservation. In this manuscript, the glass--transition temperature of broccoli and frozen presented broccoli with different water content was higher than 35%, the partial glass transition appeared. The partial glass transition temperature （Tg＇） of broccoli with different moisture content was basically the same. When moisture content was lower than 35%, broccoli could achieve complete glass transition. The water content greatly affect the Tg＇. Tg＇ increased with the decrease of moisture content. The formulas of Tg＇ was fitted by using the moisture of broccoli as the independent variable.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第3期28-32,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
关键词
玻璃化转变温度
西兰花
调理食品
差示量热扫描仪
部分玻璃化转变温度
glass transition temperature
Broccoli
frozen presented food
differential scanningcalorimetry
partial glass transition temperature
