Stickiness in foods: A review of mechanisms and test methods

被引：262

作者：

Adhikari, B

Howes, T ^{[1
]}

Bhandari, BR

Truong, V

机构：

[1] Univ Queensland, Dept Chem Engn, St Lucia, Qld 4072, Australia

[2] Univ Queensland, Sch Land & Food Sci, Gatton, Qld 4345, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2001年 / 4卷 / 01期

关键词：

D O I：

10.1081/JFP-100002186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Problems associated with the stickiness of food in processing and storage practices along with its causative factors are outlined. Fundamental mechanisms that explain why and how food products become sticky are discussed. Methods currently in use for characterizing and overcoming stickiness problems in food processing and storage operations are described. The use of glass transition temperature-based model, which provides a rational basis for understanding and characterizing the stickiness of many food products, is highlighted.

引用

页码：1 / 33

页数：33

共 104 条

[91] THE GLASSY STATE PHENOMENON IN APPLICATIONS FOR THE FOOD-INDUSTRY - APPLICATION OF THE FOOD POLYMER SCIENCE APPROACH TO STRUCTURE-FUNCTION-RELATIONSHIPS OF SUCROSE IN COOKIE AND CRACKER SYSTEMS [J].