光照影响下真空包装水煮笋的品质变化动力学  

Quality degradation kinetics of vacuum-packaged boiled bamboo shoots under the influence of illumination

作　　者：潘梦垚 卢立新 唐亚丽 卢苏越 

机构地区：[1]江南大学,江苏无锡214122 [2]中国包装总公司食品包装技术与安全重点实验室,江苏无锡214122

出　　处：《食品工业科技》2013年第12期312-315,321,共5页Science and Technology of Food Industry

基　　金：江苏省高校科研成果产业化推进工程项目(JHB2012-25);江南大学创新团队项目(2009CXTD01)

摘　　要：透明蒸煮袋真空包装水煮笋在储运和销售过程中不可避免地受到光照影响。研究了不同光照强度下真空包装水煮笋各品质指标的变化规律和反应机理,并建立了相应的反应动力学模型,得到反应速率常数,为选择具有合适透光率的水煮笋软包装材料提供理论依据。结果表明,光照对水煮笋色泽、可溶性蛋白质含量和维生素C含量的变化速率影响显著,确定水煮笋色泽的褪变符合零级反应动力学模型,蛋白质和维生素C的损失均符合一级反应动力学模型。Boiled bamboo shoots packaged by transparent retort pouch can not avoid illumination during storage,transportation and sale process. Quality indexes reaction rules and mechanism of vacuum-packaged boiled bamboo shoots under different intensity of light were studied. The corresponding kinetic models were established and the reaction rate constants were achieved. The research could provide a theoretical basis for the selection of flexible packaging materials with suitable light transmittance. Results showed that illumination had an obvious effect on the changing rates of color,soluble protein content and vitamin C content. The color fading process of boiled bamboo shoots followed zero-order kinetics model. The protein and vitamin C loss were accorded with first-order kinetics model.

关 键 词：水煮笋 品质 光照 反应动力学 

分 类 号：TS206[轻工技术与工程—食品科学]