摘要
水是食品材料中最重要的成分。本文介绍了食品中水的性质以及水对食品相变的影响,并从水活性、水的吸附性以及水的增塑性三方面描述了水在食品相变中所起的作用。另外,还着重分析了水对食品冻结温度的影响。
Water is the most important diluent of food solids. The properties of water in food and water's effects on phase transition of food are introduced in this paper. And it describes the role of water in phase transition of food from water activity, water absorption and water plasticization. In addition, water effect on freezing temperature is analyzed.
出处
《制冷与空调（四川）》
2003年第2期25-28,共4页
Refrigeration and Air Conditioning
关键词
水
食品材料
食品相变
水活性
吸附性
增塑性
冻结温度
Phase transition, freezing temperature, water activity, water absorption, water plasticization
