摘要
在玻璃化转变的相关基础理论上 ,综述了影响玻璃化转变温度的主要因素 ,指出了玻璃化转变温度作为建立在动力控制过程的非平衡态基础上的物理化学参数 ,与水分含量和水分活度两重要指标相结合 。
On the basis of the related essential glass transition theory,the main effects on glass transition temperature including composition,molecular weight and plasticization were debated.The importance of the glass transition temperature as a physicochemical parameter in food systems was alsoemphasized.Together with the two indices of the moisture content and the water activity,the application of the glass transition temperature in the process and storage of drying food was also explicated in detail.
出处
《真空与低温》
2002年第1期46-50,54,共6页
Vacuum and Cryogenics
