【摘要】 阐述了高聚物玻璃化转变理论及食品的玻璃态和玻璃化转变,介绍了玻璃化转变温度的测量方法和影响因素。食品是含有多种高分子物质的混合体系,它的玻璃化转变温度(Tg)影响到干燥食品的加工工艺和贮藏的稳定性。更多还原

【Abstract】 The polymer’s glass transition theory and food’s glassy state and glass transition were expatiated in this paper.The measurements of sample’s glass transition temperature and its affection factors were introduced in the paper as well.Food’s Tg could affect its processing and storage stability for it is a mixture of kinds of macromolecules.更多还原