Koncepcje stabilności żywności o małej i średniej zawartości wody

• Autorzy: Palacha Z.

Warianty tytułu

EN

The Concepts of stability of foods with low and intermediate water content

• Języki publikacji: PL

Abstrakty

PL

W artykule przedstawiono aktualne koncepcje oceny stabilności żywności o małej i średniej zawartości wody. Omówiono zasady dwóch koncepcji: aktywności wody oraz temperatury przemiany szklistej i możliwości Ich skojarzenia w oceny stabilności żywności. Przedstawiono również koncepcję makro- i mlkroobszarów żywności na wykresie stanu. Ponadto zdefiniowano i omówiono koncepcję temperatury krytycznej.

EN

The article presents the current concepts of assessing the stability of foods with low and intermediate water content. The principles of water activity and glass transition concepts were described and the possibilities of combining these concepts to assess food stability were discussed. There was also presented the macro-micro region concept of foods in the state diagram. Moreover, the critical temperature concept for food stability was defined and discussed.

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2013
• Tom: 67
• Numer: 12
• Opis fizyczny: s.24-28,wykr.,bibliogr.

Twórcy

autor

Palacha Z.

• Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Warszawa

Bibliografia

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