摘要
海藻酸钠溶液具有一定的粘稠度和成膜性,可作为动物性食品防腐保鲜的涂膜物质,其流变学特性主要与增塑剂、溶液浓度、温度和pH 值等有关。
Animal food products,meat products in particular,arc easy to spoil.It is difficult topreserve meat food at ambient temperatures.Sodium alginate,and edible film-formingagent,was used to keep the freshness and prolong the shelf life of animal food products.Itsaqueous solution has many advantages:safe-to-eat,highly viscous,and easy to operate.Its theological properties were shown to be related to temperature,concentration,pH valueand plasticizer.
出处
《西南农业大学学报（自然科学版）》
CSCD
1992年第1期90-93,共4页
Journal of Southwest Agricultural University
关键词
溶液
流变学
增塑剂
海藻酸钠
solution
theology
plasticizer
/sodium alginate
