粉状调味品潮解、结团原因分析与对策研究
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摘要
文章主要探讨了粉状调味品中物料发生潮解及结团的原因,并对粉体混合组分潮解临界点降低现象进行了简要介绍,最后对如何有效延缓粉状调味品的潮解结团提出了一些建议和措施。
In this paper,the reason of deliquescence and caking occurred in powdery condiments is discussed.A brief introduction is given to the phenomenon of lowering of deliquescence critical point in powder mixture as well.Finally,a few of measures and procedures on how to delay the deliquescence and caking of powdery condiments are proposed.
In this paper,the reason of deliquescence and caking occurred in powdery condiments is discussed.A brief introduction is given to the phenomenon of lowering of deliquescence critical point in powder mixture as well.Finally,a few of measures and procedures on how to delay the deliquescence and caking of powdery condiments are proposed.
引文
[1]Mauer L J,Taylor L S.Water-solid interactions:deliquescence[J].Annual Review of Food Science and Technology,2010(1):41-63.
[2]Van Campen L,Amidon G L,Zografi G.Moisture sorption kinetics for water-soluble substances.I:Theoretical considerations of heat transport control[J].Journal of Pharmaceutical Science,1983,72(12):1381-1388.
[3]Nokhodchi A.An overview of the effect of moisture on compaction and compression[J].Pharmaceutical Technology,2005(1):46-66.
[4]Thiel P A,Madey T E.The interaction of water with solid surfaces:fundamental aspects[J].Surface Science Reports,1987(7):211-385.
[5]Zografi G,Hancock B C.Water-solid Interactions in Pharmaceutical systems[M].New York:Elsevier,1994.
[6]Lipasek R A,Ortiz J C,Taylor L S,et al.Effects of anticaking agents and storage conditions on the moisture sorption,caking,and flowability of deliquescent ingredients[J].Food Research International,2012,45:369-380.
[7]Salameh A K,Mauer L J,Taylor L S.Deliquescence lowering in food ingredient mixtures[J].Journal of Food Science,2006,71(1):10-16.
[8]Salameh A K,Taylor L S.Deliquescence-induced caking in binary powder blends[J].Pharmaceutical Development and Technology,2006(11):453-464.
[9]Aguilera J M,Delvalle J M,Karel M.Caking phenomena in amorphous food powders[J].Trends Food Science Technology,1995,6(5):149-155.
[10]Purutyan H,Pittenger B H,Tardos G I.Prevent caking during solids handling[J].Chemical Engineering Progress,2005,101(5):22-28.
[11]Palzer S.Agglomeration of Dehydrated Consumer Foods[M].New York:Elsevier,2006.
[12]Hartmann M,Palzer S.Caking of amorphous powdersmaterial aspects,modelling and applications[J].Powder Technology,2011,20(6):112-121.
[2]Van Campen L,Amidon G L,Zografi G.Moisture sorption kinetics for water-soluble substances.I:Theoretical considerations of heat transport control[J].Journal of Pharmaceutical Science,1983,72(12):1381-1388.
[3]Nokhodchi A.An overview of the effect of moisture on compaction and compression[J].Pharmaceutical Technology,2005(1):46-66.
[4]Thiel P A,Madey T E.The interaction of water with solid surfaces:fundamental aspects[J].Surface Science Reports,1987(7):211-385.
[5]Zografi G,Hancock B C.Water-solid Interactions in Pharmaceutical systems[M].New York:Elsevier,1994.
[6]Lipasek R A,Ortiz J C,Taylor L S,et al.Effects of anticaking agents and storage conditions on the moisture sorption,caking,and flowability of deliquescent ingredients[J].Food Research International,2012,45:369-380.
[7]Salameh A K,Mauer L J,Taylor L S.Deliquescence lowering in food ingredient mixtures[J].Journal of Food Science,2006,71(1):10-16.
[8]Salameh A K,Taylor L S.Deliquescence-induced caking in binary powder blends[J].Pharmaceutical Development and Technology,2006(11):453-464.
[9]Aguilera J M,Delvalle J M,Karel M.Caking phenomena in amorphous food powders[J].Trends Food Science Technology,1995,6(5):149-155.
[10]Purutyan H,Pittenger B H,Tardos G I.Prevent caking during solids handling[J].Chemical Engineering Progress,2005,101(5):22-28.
[11]Palzer S.Agglomeration of Dehydrated Consumer Foods[M].New York:Elsevier,2006.
[12]Hartmann M,Palzer S.Caking of amorphous powdersmaterial aspects,modelling and applications[J].Powder Technology,2011,20(6):112-121.