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Equilibrium states of food components are often limited to those of lipids,sugars,volatiles and water which occur in processing and storage of foods.The non-equilibrium state is typical of low-water and extruded,dehydrated and frozen foods.Formation and stabilization of non-crystalline,glassy states of sugars are often fundamental in manufacturing of stable confectionary systems.Large scale manufacturing of stable dehydrated foods and frozen desserts is neither possible without understanding ice formation and properties of amorphous,non-crystalline solutes and their crystallization characteristics.