摘要
吸湿问题是颗粒调味料开发人员在研制配方时必须考虑的问题。传统吸湿性检测方法具有操作简便、应用范围广泛等优点,就该吸湿性检测方法在颗粒调味料中的检测原理、检测步骤、特点、检测的影响因素及其应用进行综述,并提出目前此检测方法存在的问题。
Hygroscopicity is a important problem of the granulated seasonings which all of the researchers must take into account, especially when they develop a new formula and process. Traditional measurement method for hygroseopicity is easy, and has the advantage of widely application. Principles, procedures, characteristics, influencing factors of the traditional measurement method when it＇s applied in the granulated seasonings are introduced. Meanwhile, its drawbacks are presented. To sum up, traditional measurement method is potential for application.
出处
《食品研究与开发》
CAS
北大核心
2009年第8期147-149,共3页
Food Research and Development
关键词
颗粒调味料
吸湿性
检测方法
应用
granulated seasonings
hygroscopicity
measurement method
application
