ISSN 1008-5548

CN 37-1316/TU

第S1期

粉体的功能与应用——食品

Application of Function Powder to Food Processing

发布日期:2023-05-23       浏览次数:

摘要:论述了小麦制粉、颗粒化食品、液体食品胶囊化、功能性食品的原理及意义 ,从而表明了粉体技术与食品的密切关系。粉体技术的发展为食品的多样化、功能化开辟了广阔前景

关键词:粉体;粉体技术;食品;

AbstractIn this paper,the principle and meaning of wheat processing,particulate food,capsulation liquid food,functional food,are presented.The intimate relationship between the powder technology and the food,is reviewed.The development of powder technology exploites a broad foreground to diversification food and function food. 

Key word:powder;powder technology;food