| 南瓜汁恒容热过程中营养损失动力学研究 |
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| 引用本文： | 高丽兰,刘振义,宋继田,赵鸿汉.南瓜汁恒容热过程中营养损失动力学研究[J].天津理工大学学报,2008,24(5). |
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| 作者姓名： | 高丽兰 刘振义 宋继田 赵鸿汉 |
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| 作者单位： | 1. 天津理工大学,机械工程学院,天津,300191
2. 天津科技大学,机械工程学院,天津,300222 |
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| 摘 要： | 本文研究了南瓜汁在恒容热过程中胡萝卜素含量的变化,通过对一般反应速率模型与拟平方根反应速率模型比较,基于后者及Arrhenius方程建立了南瓜汁在恒容热过程中胡萝卜素损失动力学模型,并给出了质量评估准则.此模型的提出,为色素的降解奠定了基础,为工业生产提供参考价值.
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| 关 键 词： | 南瓜汁 加热 胡萝卜素 营养损失 动力学模型 |
Study on the kinetics model of nutritional loss in pumpkin juice for thermal process |
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| GAO Li-lan,LIU Zhen-yi,SONG Ji-tian,ZHAO Hong-han.Study on the kinetics model of nutritional loss in pumpkin juice for thermal process[J].Journal of Tianjin University of Technology,2008,24(5). |
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| Authors: | GAO Li-lan LIU Zhen-yi SONG Ji-tian ZHAO Hong-han |
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| Abstract: | In this paper,we have studied the caroene loss in pumpkin juice for thermal process.Based on the latter and Ar- rhenius model,we set up the kinetics model of carotene loss in pumpkin juice for thermal process by comparing elementary reaction rate models with those of modified square root-based pseudo (MRBP-).Quality evaluation criterion of food liquid for thermal process is put forward in this paper.The model will make foundation for pigment degradation and supply a certain reference for industrial output. |
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| Keywords: | pumpkin juice thermal carotene nutritional loss kinetic model |
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