南瓜汁恒容热过程中营养损失动力学研究  

Study on the kinetics model of nutritional loss in pumpkin juice for thermal process

作　　者：高丽兰[1] 刘振义[2] 宋继田[2] 赵鸿汉[2] 

机构地区：[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

出　　处：《天津理工大学学报》2008年第5期38-41,共4页Journal of Tianjin University of Technology

基　　金：天津市自然科学基金(003604211).

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.In this paper, we have studied the earoene loss in pumpkin juice for thermal process. Based on the latter and Arrhenius 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.

关 键 词：南瓜汁 加热 胡萝卜素 营养损失 动力学模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]