[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()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
118-121
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
The Cause Analyses and Countermeasures to The Question of Deliquescence and Caking in Powdery Condiments
作者:
胥忠生
文献标志码:
A
摘要:
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:
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