粉状调味品潮解、结团原因分析与对策研究

Analysis of Causes and Countermeasures to the Questions of Deliquescence and Caking of Powdery Condiments

文章主要探讨了粉状调味品中物料发生潮解及结团的原因,并对粉体混合组分潮解临界点降低现象进行了简要介绍,最后对如何有效延缓粉状调味品的潮解结团提出了一些建议和措施。

In this paper,the reason of deliquescence and caking occurred in powdery condiments is discussed.A brief introduction is given to the phenomenon of lowering of deliquescence critical point in powder mixture as well.Finally,a few of measures and procedures on how to delay the deliquescence and caking of powdery condiments are proposed.