超微粉碎的理论、实践及其对食品工业发展的作用

Theory and Practice of Ultra-fine Pulverization and Its Impact on Food Industries

分析了物料的粉碎特性和粉碎机理 ,定量地给出了粉碎过程中增加颗粒表面积所需的能量 ,从某种程度上指出了提高粉碎效率的途径 ;根据粉碎机理分类介绍了常用的超微粉碎方法以及超微粉碎技术对食品工业发展包括食物资源的充分利用、新型功能食品的开发、传统工艺的改进、改善食品品质。

The characteristics of materials and the mechanics of pulverization have been discussed The energy requirement for the increase of surface area of particles has been given quantitatively,thus the approach to raise the efficiency of pulverization has been suggested,followed by the presentation of various processes of ultra-fine pulverization and their applications in food industries