食品科学2012，Vol.33Issue(13)：96-99,4.
核磁共振技术研究冷冻处理对魔芋粉丝中水分的影响
Effect of Freezing Temperature on Moisture Absorbability and Distribution in Konjac Vermicelli Evaluated Using NMR
摘要
Abstract
In this study, the effect of freezing temperature during processing on water absorbability and distribution in konjac vermicelli was investigated using NMR. The results showed that the mobility behavior of bound and free water in konjac vermicelli was different during freezing. Konjac vermicelli frozen at - 12 ℃ for 3 h during processing showed the highest water absorbability and water holding capacity during and after rehydration.关键词
核磁共振/自旋-自旋弛豫时间/吸水率/冷冻温度/魔芋粉丝Key words
NMR/spin-spin relaxation time/absorbability/freezing temperature/konjac vermicelli分类
化学化工引用本文复制引用
文声扬,王素娟,李斌..核磁共振技术研究冷冻处理对魔芋粉丝中水分的影响[J].食品科学,2012,33(13):96-99,4.基金项目
国家自然科学基金项目 （）
