Crystallization of amorphous food components and polymers

机译：无定形食品成分和聚合物的结晶

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Crystallization is a change in phase that may occur in amorphous materials.Although it was recognized early that sugars,such as lactose and sucrose,may exist in the amorphous state,the basic phenomena causing crystallization have not been studied intensively.However,crystallization,such as lactose crystallization in ice cream and dehydrated milk products,sugar crystallization in confectionery,and retrogradation of starch in bread,is known to be a significant factor contributing to deteriroative changes in food systems.

机译：结晶是无定形材料中可能发生的相变。尽管人们早已认识到乳糖和蔗糖等糖可能以无定形状态存在，但尚未对引起结晶的基本现象进行深入研究。众所周知，冰淇淋和脱水奶制品中的乳糖结晶，糖果中的糖结晶以及面包中淀粉的凝集是导致食物系统变性的重要因素。

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《7th International Symposium on the Properties of Water in Foods-ISOPOW. Held at the Unitas Congress Center,Helsinki; Finland, on May 30-June 4,1998》|1998年|p.429-451|共23页
会议地点 Helsinki(FI);Helsinki(FI)
作者
Y.H.Roos; K.Jouppila; E.S.Soderholm;
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正文语种 eng
中图分类轻工业、手工业;
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Crystallization of amorphous food components and polymers

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