摘要
吸湿是颗粒调味料经常发生的现象。文章对颗粒调味料的吸湿原理和特性进行了研究,并证实采用测定临界相对湿度(CRH)和吸湿速率的方法,可表明不同颗粒调味料吸湿性的差异,从而建立了吸湿性测定方法。为合理选择颗粒调味料配方、工艺及预测货架期提供的研究方法及依据。
Moisture absorbance is a very frequent phenomenon of the granulated seasonings. In this paper, the principle and the moisture absorption characteristics of the granulated seasonings were studied. And the method of measurement on the critical relative humidity（CRH） and moisture absorption velocity can effectively show that the differences of the granulated seasonings, so as to establish the determination method of moisture absorption. As a reasonable choice of seasonings granulated formulation, technology and forecasts the shelf life.
出处
《中国调味品》
CAS
北大核心
2009年第4期85-89,共5页
China Condiment
关键词
颗粒调味料
吸湿性
测定方法
吸湿速率
临界相对湿度
granulated seasonings
hygroscopicity
measurement method
moisture absorption velocity
critical relative humidity
