| 用低温显微DSC系统测定冻结食品的玻璃化转变温度 |
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| 引用本文： | 刘宝林,华泽钊,任禾盛,袁曙明,王刚. 用低温显微DSC系统测定冻结食品的玻璃化转变温度[J]. 上海理工大学学报, 1996, 0(1) |
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| 作者姓名： | 刘宝林 华泽钊 任禾盛 袁曙明 王刚 |
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| 作者单位： | 华东工业大学动力工程学院 |
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| 摘 要： | 指出了现有的测量Ｔ＇ｇ方法中存在的问题，分析了低温显微ＤＳＣ（差示扫描量热法）系统测定Ｔ＇ｇ的原理，认为低温显微ＤＳＣ系统是一种能准确测量玻璃化转变温度Ｔ＇ｇ的新型仪器
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| 关 键 词： | 玻璃化转变温度；低温显微DSC系统；食品；最大冻结浓缩溶液 |
Measurement of frozen food''s T ''g by cryomicroscope-DSC |
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| Liu Baolin,Hua Zezhao,Ren Hesheng,Yuan Shuming,Wang Gang. Measurement of frozen food''s T ''g by cryomicroscope-DSC[J]. Journal of University of Shanghai For Science and Technology, 1996, 0(1) |
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| Authors: | Liu Baolin Hua Zezhao Ren Hesheng Yuan Shuming Wang Gang |
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| Abstract: | The glass transition temperature of maximally frozen-concentrated solution is very important to the processing and storage of food. The problems in the curmt methods of measuring glass transition are pointed out and the principle of cryoicroscope-DSC system in T'g measurement is analyzet. It is concluded that cryomicroscope-DSC may become a new type of instrument for accurate measurement of the glass transition temperature. |
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| Keywords: | glass transition temperature cryomicroscope-DSC System food maximally frozen-concentrated solution |
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