摘要
微胶囊化技术能有效地防止易吸湿食品物料的吸湿。其效果取决于囊壁材的亲水能力。吸湿物料混合后，吸湿能力增强，经微胶囊化后，其吸湿能力明显降低。
Microencapsulation ,by which solid ,liquid or gasous materials are packed in iniu-ture sealed capsules with particLsize at several nanometer to 5000 u, was firstly applied inpreparation of fish oil by the Atlantic Coast Fishery Corporation,then widelv used inpharmaceutial and food industries. This paper deals with the prevention of foodstuff fromwater-absorption by microencapsulation Hygroscopic food materials tend to absorb watervapor during storage and handling, microencapsulating can ehange particle surface proper-ties and prevent foodstuff from water absorption.
出处
《西南农业大学学报（自然科学版）》
CSCD
1995年第5期423-427,共5页
Journal of Southwest Agricultural University
关键词
吸湿性纤维
微胶囊化
食品
water absorbent fibers/microencapsulation
