The effect of storage conditions (temperature, water activity and storage time) on noenzymatic browning of skim-milk powder was investigated experimentally. The relationship between noenzymatic browning index and T-Tg was examined.

• 对脱脂乳粉在不同贮藏条件下(温度、水分活度、贮藏时间)的非酶褐变进行了实验研究,同时对贮藏温度T与脱脂乳粉玻璃化转变温度Tg的差值(T-Tg)与非酶褐变指数之间的关系进行了探讨。