高透光率青梅浓缩汁贮藏过程颜色的动力学研究  

Color kinetics of high transparency green plum juice concentrate during storage

作　　者：郑宝东[1] 李怡彬[2] 张怡[1] 孟鹏[1] 

机构地区：[1]福建农林大学食品科学技术研究所,福州350002 [2]福建省农业科学院农业工程技术研究所,福州350003

出　　处：《农业工程学报》2006年第12期242-244,共3页Transactions of the Chinese Society of Agricultural Engineering

基　　金：福建省技术创新项目(2003-294号);福建省重大科技攻关项目(2003S006)

摘　　要：该文研究了高透光率青梅浓缩汁在贮藏过程中吸光度与贮藏温度、贮藏时间的关系,建立了颜色变化动力学模型,为高透光率青梅浓缩汁贮藏条件的优化控制及保质期预测提供了科学依据。结果表明:高透光率青梅浓缩汁的吸光度变化(A0-A)符合A rrhen ius模型,且为零级反应,其反应常数K0为1.13×107,活化能E a为59.89 kJ/m o l。经验证,该模型预测值与试验实测值的相关系数达0.999,表明该模型是合适有效的。In order to lay a theoretical basis for optimizing the storage temperature and predicting the storage time of high transparency green plum juice concentrate, the relationships among storage temperature, storage time and absorbency of high transparency green plum juice concentrate were studied. And the kinetics model of color changes was established. Results show that the change of absorbency of high transparency green plum juice concentrate is assumed to have an Arrhenius-type, and follows a zero-order reaction in storage. The rate constant （K0） is 1.13 × 10^7 and activation energy （Ea） is 59.89 kJ/mol. The coefficient between theoretical value and experimental value is 0. 999, which indicates that this kinetics model of color is logical and effective.

关 键 词：高透光率 青梅农缩汁 吸光度 颜色变化动力学模型 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]