摘要
文中介绍了粒径分析法分析乳浊体系稳定性的原理和方法,比较了乳浊体系中粒径分析法与常用分析法(包括常温/高温分析法、离心分析法、显微镜分析法等)的应用差异,说明粒径分析法可广泛用于乳浊体系产品的研发、生产过程中快速、准确地判定体系稳定性。
The mechanism and analyzing method of particle size analysis （PSA） in estimating the stability of emulsion system are introduced. PSA and traditional analysis methods （normal temperature analysis, high temperature analysis, centrifugation analysis, microscope analysis, etc. ） are compared. It is suggested that the PSA could be widely used in the development of emulsion products as well as quick, accurate analysis of system stabilities.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第6期83-87,共5页
Food and Fermentation Industries
基金
广州市科技计划项目(2006U12CA011)
广州开发区区科技计划项目(2007Q-P074)
关键词
粒径分析法
乳浊体系
稳定性
分析方法
particle size analysis, emulsion, stability, analyzing technique
