热处理对哈密瓜汁品质影响的研究  

Study on the effect of the quality of Hami-melon juice by heat-treatment

作　　者：陈计峦[1] 宋丽军[1] 张和平[1] 张静[1] 肖健[1] 江英[1] 

机构地区：[1]石河子大学食品学院,石河子832003

出　　处：《食品科技》2008年第6期50-52,共3页Food Science and Technology

基　　金：教育部重点课题(207137);兵团博士基金项目(2007jc04);浙江省重点学科开放课题(ZSZKF200706)

摘　　要：通过对热处理前后的哈密瓜汁的可溶性固形物、pH值、色差(L,a,b)、透光率、颜色及颜色变化动力学等指标的研究,对哈密瓜汁颜色等品质的变化规律进行了探索。结果表明:哈密瓜汁的可溶性固形物、pH值、透光率等指标都有不同程度的增加,且一级动力学公式能很好地分析哈密瓜汁的L值在热处理过程中的变化。The change of important factors were studied, such as soluble solids, pH, transmitance rate of light, color differences（L, a, b） and the reaction kinetic before and after heat-treatment. The results showed that the soluble solids, pH and transmittance rate of light in melon juice increased and the first-order mode can describe the indicator of L during the heat-treatment.

关 键 词：哈密瓜汁 颜色 透光率 品质 一级反应动力学 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]