第三章食品中的水和冰第一节概述.pptVIP

Conclusion The rate of a food’s chemical and enzymatic reactions as well as that of its physical processes becomes almost zero when the food is stored at the phase transition temperature of Tg or Tg’. Measures to improve storage life by increasing Tg or Tg’ can include the extraction of water through drying and /or an immobilization of water by means of freezing, or by adding polysaccharides. Humectants e.g.: sucrose, propylene glycol, glycerol Be careful of: Solubility, MW Flavor Crystallization on storage Chemical reactivity Toxicity However, they are also sweeteners and would be objectio