浓缩菠萝汁色变与贮存期动力学研究  

作　　者：阮美娟[1] 王燕[1] 姚凤宏[1] 李卫利[1] 

机构地区：[1]天津科技大学,天津300457

出　　处：《食品工业科技》2007年第12期60-62,共3页Science and Technology of Food Industry

基　　金：天津科技大学自然基金资助项目(20040203)

摘　　要：以CIE表色系统的色度值为研究指标,结合感官评定结果,对菠萝浓缩汁在贮存期的色变进行了研究;分析探讨了浓缩汁在贮存期间的品质损失与时间的关系;通过观察不同恒温条件下的浓缩汁的贮存寿命,建立了浓缩菠萝汁贮存期预测的颜色变化动力学模型。The relation of quality loss and time during storage was investigated by the analysis of the values of hunter and sense assessing. The storage life of concentrated pineapple juice was assay under the circumstance of fixed temperature. And the kinetics model of color was established for predicting the storage life of concentrated pineapple juice.

关 键 词：菠萝 CIE表色系统 贮存期 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]