高密度CO_2和常压处理对哈密瓜汁浊度、色度、褐变度变化的研究  

The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO_2 and normal pressure

作　　者：张静[1] 肖建[1] 杨新涛[1] 刘峰娟[1] 陈计峦[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2009年第2期43-46,共4页China Brewing

基　　金：教育部重点课题(207137);兵团博士资金资助(2007jc11)

摘　　要：通过对高密度CO2和常压处理后哈密瓜汁的浊度、色差(L,a,b)、褐变度及颜色变化动力学等指标的研究进行比较,结果表明,高密度CO2处理过的样品浊度和褐变度(A值)都有增大,总色差(△E)变化不显著。同时分析了高密度CO2和常压处理后哈密瓜汁的L值和A值的一级反应动力学。The changes of turbidity, color differences （L,a,b） and browning degree of Hami-melonjuice after treated by high-density CO2 and normal pressure were studied in this paper. The results showed that turbidity and browning degree of melon juice increased and the change of total color differences （AE） was not significant after treated by high-density CO2. Furthermore, the first-order reaction kinetics of L and A in the treatment of high-density CO2 and normal pressure were analyzed.

关 键 词：高密度CO2 色泽 褐变度 浊度 一级反应动力学 

分 类 号：O643[理学—物理化学]