【摘要】 粉体的分散稳定性对粉体的加工、贮存及品质有重要影响。以脱脂奶粉及其添加剂(黄原胶和β-环糊精)为模型材料,研究了非晶态粉体分散稳定性的影响因素及评价方法。应用流变仪测定了脱脂奶粉及其与添加剂混合物的结块性能,考察了贮存时间和组成对结块性能的影响。结果表明:脱脂奶粉的结块倾向随时间的延长而增加;添加黄原胶可明显改善脱脂奶粉的分散稳定性,但添加β-环糊精的效果不明显,而黄原胶和β-环糊精复配型添加剂对提高脱脂奶粉的分散稳定性效果最好。更多还原

【Abstract】 The dispersing stability of powder plays a very importantrole in processing, preserving and quality. The effective factors on thedispersing stability of amorphous powder and the evaluating methodwere studied with the skim milk powder and its mixtures with theadditives(xanthan gum andβ -cyclodextrins) as model materials. Thecaking characteristics of skim milk powder and its mixtures with theadditives were determined with mobilometer. The effects of preserv-ing time and compositions on the caking characteristics were examined.The results showed that the caking tendency increased with preservingtime. The dispersing stability of skim milk powder can be remarkablyimproved by adding xanthan gum, and it has little effect by adding β-cyclodextrins. The best result to increase the dispersing stability ofskim milk powder is achieved by adding both xanthan gum and β-cyclodextrins as a complex additive.更多还原