果蔬汁(菠萝汁)蒸发浓缩过程中营养损失动力学  

Nutrition loss of vegetable juice (pineapple juice) during evaporating concentration process

作　　者：王洪玲[1] 刘振义[1] 宋继田[1] 李丁[1] 刘振艳[1] 

机构地区：[1]天津科技大学机械工程学院,天津300222

出　　处：《食品与机械》2007年第5期31-33,共3页Food and Machinery

摘　　要：为研究异形竖板降膜蒸发器浓缩蔬菜汁时蒸发温度对品质的影响,对蒸发浓缩过程中营养损失动力学进行分析研究,结合Arrhenius模型、Z值模型、H-E模型,建立蒸发浓缩果蔬汁时营养损失的新的动力学模型;同时给出反应级数的精确计算方法。In effort to investigate influence of evaporation temperature on the quality during the concentration process of vegetable juice with dimpled vertical plate falling film evaporator, we have studied nutrition degradation kinetics for evaporating concentration process in this paper, and established the kinetics model of nutrition loss during the process of evaporating vegetable juice with Arrhenius model, z model and H-E model. And proposed precise calculating method of reaction series.

关 键 词：果蔬汁 蒸发浓缩 营养损失 动力学 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]