[1]胥忠生.粉状调味品潮解、结团原因分析与对策研究[J].中国调味品,2019,(02):118-121.
The Cause Analyses and Countermeasures to The Question of Deliquescence and Caking in Powdery Condiments[J].CHINA CONDIMENT,2019,(02):118-121.
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粉状调味品潮解、结团原因分析与对策研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年02期
- 页码:
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118-121
- 栏目:
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- 出版日期:
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2019-02-20
文章信息/Info
- Title:
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The Cause Analyses and Countermeasures to The Question of Deliquescence and Caking in Powdery Condiments
- 作者:
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胥忠生
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- 文献标志码:
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A
- 摘要:
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本文主要探讨了粉状调味品中物料发生潮解及结团的原因,并对粉体混合组分潮解临界点降低现象进行了简要介绍,最后对如何有效延缓粉状调味品的潮解结团提出了一些建议和措施。
- Abstract:
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In this paper, the reason of deliquescence and caking occurred in powdery condiments was discussed. A brief introduction was showed on the phenomenon of deliquescence lowering in powder blends as well. Finally, a few of measures and procedures on how to delay the deliquescence and caking of powdery condiments were proposed.
更新日期/Last Update:
2019-03-18