猕猴桃浆欧姆加热特性及酶失活率数学模型的建立  

Heating characteristic and mathematical model of enzyme inactivation ratio during ohmic heating of kiwifruit puree

作　　者：赵武奇[1] 赵晓春[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第21期96-98,103,共4页Science and Technology of Food Industry

基　　金：陕西省自然科学基础研究计划项目(2011JM3011);陕西师范大学实验技术研究项目(SYJS2012015)

摘　　要：利用欧姆加热技术对猕猴桃浆进行加热,探讨了加热过程中加热速率和电导率的变化规律,建立了多酚氧化酶和过氧化物酶失活率的数学模型。结果表明,加热速率随着电场强度的升高而增大,电场强度对试样的电导率影响不大,随着温度的升高,电导率呈线性关系增大;回归方程在α=0.05水平显著,可用于欧姆加热工艺参数对多酚氧化酶和过氧化物失活影响的预测。研究结果可为猕猴桃浆的深加工提供理论基础。Variation rule of heating rate and electric conductivity were explored during ohmic heating of kiwifruit puree.Mathematical model of inactivation ratio were established for polyphenol oxidase and peroxidase.Results indicated that the heating rate increased with the increase of the electric field strength.The electric field strength had no obvious effect on electric conductivity.With temperature increasing, electric conductivity increased linearly. Regression equations existed at a significance level of 0.05,which could be used for predicting inactivation ratio of polyphenol oxidase and peroxidase during ohmic heating of kiwifruit puree.These results would be theoretical basis for the deep processing of kiwifruit puree.

关 键 词：欧姆加热 猕猴桃浆 加热特性 酶灭活率 

分 类 号：TS201.1[轻工技术与工程—食品科学]