流通领域中环境因素对盐渍榨菜品质变化的影响  

Impact of environmental in the course of circulation factors on the salted mustard quality

作　　者：王刚[1] 熊发祥 

机构地区：[1]四川大学食品工程系,成都610065 [2]成都佳家郎食品有限公司,成都610065

出　　处：《中国调味品》2012年第3期53-58,共6页China Condiment

摘　　要：研究盐渍榨菜在流通过程中环境因素:流通温度、流通湿度、光照强度、流通时间作用下的品质变化规律,采用响应面法得出各因素对盐渍榨菜品质影响,并确定相应的数学模型,从而得出影响因素与榨菜品质变化的关系。The environmental factors were studied, including temperature, humidity, light intensity, time, which had impact on the salted mustard quality in the course of circulation. The response surface method was applied to get the result of how the various factors impacted the salted mustard. At the same time, the mathematical model was build to show the relationship between the factors and the quality change of salted mustard.

关 键 词：盐渍菜 流通领域 品质变化 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]