摘要
食品的低温玻璃化保存是近十年发展起来的一门新学科。对食品玻璃化保存的研究现状做了简单的介绍，分析了 Ｗ Ｌ Ｆ和 Ａｒｒｈｅｎｉｕｓ关系式在应用于食品体系生化反应方面存在的问题， 探讨了在食品部分玻璃化保存下 Ｔ Ｔ Ｔ概念和酶的稳定性，
The vitreous preservation of food is a new topic developed over the past ten years.The paper reviews the current researches in this area and analyses the existing problems when the equations of WLF and Arrhenius are used to explain the biochemical reaction in food under a low tempterature and discusses the concept of T T T and the stability of enzymes in food when it is stored in state of partial glass.Finally the new methods of freezing and thawing are needed for the food vitreous preservation.
出处
《低温工程》
CAS
CSCD
北大核心
1999年第3期46-50,共5页
Cryogenics
基金
国家自然科学基金
关键词
食品保存
低温玻璃化
冻结
解冻
food
low temperature glass transition
freezing and thawing
