番茄酱储藏期间主要物质变化及非酶褐变的研究  

Changing of main material and non-enzymatic browning of tomato paste during storage

作　　者：陈龙[1] 秦婕[1] 刘娅[1] 江英[1] 

机构地区：[1]新疆石河子大学食品学院,石河子832000

出　　处：《食品科技》2013年第12期268-272,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31260388)

摘　　要：为探讨番茄酱在储藏期间与非酶褐变有关的主要物质变化规律及其与褐变的关系,在10、25℃和35℃条件对其进行6个月的储藏。研究结果表明:随着温度的不断升高和储藏时间的不断延长,番茄酱的5-HMF和褐变度(A420 nm)不断增加,其颜色指标(亮度L*、红值a*、黄值b*)、糖、氨基酸、Vc逐渐下降,但总酚含量变化不显著,说明美拉德反应(Maillard)与Vc的氧化分解反应可能是导致番茄酱在储藏过程中发生褐变的主要原因。A 3D numerical model of laser transformation hardening of nodular cast iron QT600-3 was developed with an ANSYS software. The temperature field of the work-piece during laser hardening was computed with is model and the curves of temperature at different points of the hardened layers vs. time were obtained . It is found that the maximum temperature of these points decreases with increasing the distance of the points to the center of the laser spot. Based on the calculated temperature field, the width and depth of the hardened band are predicted. In the presented experiment, a LDF3000-600 diode laser unit is used and the experimental results agree well with the values calculated using the developed model.

关 键 词：番茄酱 储藏 非酶褐变 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]