超微粉碎对食品理化性质影响的研究

Effects of Superfine Grinding Technology on Physical and Chemical Propertie of Food

超微粉碎技术可以明显增大食品原料的比表面积和表面能,同时小尺寸效应会赋予食品原料特异的理化特性、分子量分布及功能特性。近年来国内外学者对食品超微粉碎技术研究的理论深度逐渐加强,其在水产、粮油、软饮料、调味品加工等方面也更加广泛应用。该文对近年来超微粉碎对食品理化性质的影响进行综述,以期为此技术在食品加工中的应用提供参考。

Superfine grinding technology can obviously increase the specific surface area and surface energy of food raw materials,and also give special physical and chemical characteristics,molecular weight distribution and functional characteristics of food raw materials due to small size effect.In recent years,domestic and foreign scholars have gradually strengthened the theoretical depth of research on food superfine grinding technology,which has also been more widely used in aquatic products,grain and oil,soft drinks,flavorings processing and other aspects.In this paper,the effect of superfine grinding technology on physical and chemical properties,structure and function of food is introduced.