搜索结果: 1-5 共查到“食品科学技术 Crystallization”相关记录5条 . 查询时间(0.115 秒)
华南理工大学食品加工与保藏原理课件Chap6 Concentration and crystallization
华南理工大学 食品加工与保藏原理 课件 Chap6 Concentration crystallization
2009/12/7
华南理工大学食品加工与保藏原理课件Chap6 Concentration and crystallization。
针对国内结晶果糖生产中存在的问题，对果糖结晶工艺进行改进，并优化工艺参数。研究发现，向高果糖浆中加入表面活性剂Span 60，可使结晶果糖的变异系数降低51.5%，提高果糖晶体均匀性；在进行结晶前，用高效糖化酶降解低聚糖，可将果糖浆粘度降低26.2%。酶解最佳工艺条件为：酶解时间20h，强效糖化酶用量为600mg/kg，pH值4.0，酶解温度55℃。优化的果糖结晶工艺条件为：晶种添加量为2%，初始...
Glass Transition, Water Plasticization, and Lactose Crystallization in Skim Milk Powder
lactose crystallization milk powder glass transition relative humidity
2008/3/28
Effects of water content, storage time, and glass transition (physical state) on lactose crystallization and the resultant crystal forms in skim milk powder were investigated. Samples of freeze-dried ...
Glass Transitions and Crystallization in Milk Powders
glass transition milk powder stability
2008/3/22
Glass transition temperatures were determined for dehydrated milk products with various water contents and water activities, and state diagrams were established. Crystallization behavior was studied w...
Physical and Microscopic Characterization of Dry Whole Milk with Altered Lactose Content. 2. Effect of Lactose Crystallization
dry whole milk powder • lactose crystallization scanning electron microscopy light-scattering particle sizing
2008/3/22
The purpose of this study was to investigate the effect of lactose crystallization on the structural characteristics of spray-dried whole milk powders with altered lactose concentration. Two methods o...