草莓浑浊汁维生素C降解动力学模型  

Thermal degradation dynamic model of vitamin C in cloudy strawberry juice during storage

作　　者：王梦泽[1] 薛少平[1] 王佳[2] 阎勤劳[1] 

机构地区：[1]西北农林科技大学机械与电子工程学院,杨凌712100 [2]西北农林科技大学园艺学院,杨凌712100

出　　处：《农业工程学报》2010年第3期353-357,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：为了弄清贮藏温度对草莓浑浊汁内维生素C降解的影响,建立其降解动力学模型,为选择草莓浑浊汁的贮藏温度提供依据。该文通过研究草莓浑浊汁贮藏过程中还原型维生素C和氧化型维生素C的降解与贮藏温度、贮藏时间的关系,建立了还原型维生素C和氧化型维生素C降解动力学模型。结果表明:草莓浑浊汁在贮藏过程中还原型维生素C和氧化型维生素C对热不稳定,还原型维生素C和氧化型维生素C降解符合一级反应动力学。经过验证表明该降解动力学模型有效,可用于草莓浑浊汁贮藏温度的选择和预测不同温度下的贮藏期。In order to clarify the influence of storing temperature on degeneration of the vitamin C in cloudy strawberry juice,its degeneration dynamic model was established,and the foundation for cloudy strawberry storing was provided. The relationiships among storage temperature,storage time and degradation of ascorbic acid（AA） and dehyd roascorbic acid（DHAA） in the process of cloudy strawberry juice storage were analyzed,and the degradadion dynamic model of ascorbic acid and dehydroascorbic acid was established. Results show that ascorbic acid and dehydroascorbic acid of cloudy strawberry juice in the storage process are unstable to the heat treatment;the degradation of ascorbic acid and dehydroascorbic acid accords with first-order dynamic,which indicates that this degeneration dynamic model is logical and effective,and can be used in selection of storing temperature and prediction of storage period at different temperatures.

关 键 词：活化能 降解 动力学模型 草莓浑浊汁 维生素C 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS255.36[轻工技术与工程—食品科学与工程]