李延华,王伟军,郭亮,邵志鹏,张婷婷.食品粉末颗粒间的相互作用及结块行为的研究概述[J].中国粮油学报,2019,34(3):126-132
食品粉末颗粒间的相互作用及结块行为的研究概述
Research summary in the interaction among the particles and the caking behavior of food powder
投稿时间:2018-05-18  修订日期:2018-12-21
DOI:
中文关键词:  食品  粉末颗粒  相互作用  结块
英文关键词:food  powder, particle, interaction, caking
基金项目:1.浙江省自然科学基金一般项目(LY17C200005) 2.浙江省现代食品安全与营养协同创新中心项目(2017SICR107) 3.国家青年科学基金项目(31401557)
作者单位邮编
李延华* 浙江工商大学 310018
王伟军  
郭亮  
邵志鹏  
张婷婷  
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中文摘要:
      粉体结块现象是食品工业中普遍存在的实际问题。本文针对食品粉体结块现象进行了综述,阐述了粉末颗粒间的相互作用,介绍了食品粉末结块的测试方法,分析了食品粉末结块动力学行为与结块控制方法,提出食品粉末结块研究中需要跟踪粉末颗粒间桥联的演变过程,并总结传热传质模型对食品粉末结块行为的重要作用,旨在为食品粉末结块的有效控制提供参考。
英文摘要:
      Caking is a common problem in food industry. The phenomenon of caking was reviewed in the paper. The interaction among powder particles was expatiated. The dynamic behavior and the testing methods of caking in food powder were analyzed in the paper. The bridging process among the powder particles and the effect of heat and mass transfer model during the caking were summarized. It could provide the theoretical direction for the control of caking in food powder.
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