牛至油、香芹酚、柠檬醛和肉桂醛对胡萝卜膜吸湿性能的影响  

EFFECTS OF OREGANO OIL, CARVACROL,CINNAMALDEHYDE AND CITRAL ON MOISTURE SORPTION PROPERTY OF CARROT PUREE FILMS

作　　者：王新伟[1] 孔德超[1] 赵仁勇[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第2期8-12,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金："十二五"国家科技支撑计划项目(2012BAD37B04);河南工业大学高层次人才基金项目(2012BS024)

摘　　要：研究牛至油、香芹酚、柠檬醛和肉桂醛对以胡萝卜为基质的可食性膜吸湿性能的影响.研究结果表明,胡萝卜膜的等温吸湿曲线呈"反S"形.当水分活度aw≤0.69时,随着湿度的增大,胡萝卜膜含水量缓慢增加;当aw>0.69时,随着湿度的增大,胡萝卜膜含水量迅速增加.而且,随着牛至油、香芹酚、柠檬醛和肉桂醛浓度的增加,胡萝卜膜的含水量稍有降低,但影响不大.为其作为可食性包装材料或涂膜保鲜材料应用于食品加工中提供数据和参考.The paper studied the effects of oregano oil,carvacrol,cinnamaldehyde,and citral on the moisture sorption property of edible carrot puree film. Results showed that the carrot puree film had a reverse S-shaped moisture sorption isotherm;the moisture content of the carrot puree film increased slowly as the humidity rose when water activity（aw） was equal to or smaller than 0.69; the moisture content of the carrot puree film increased rapidly as the humidity rose when the water activity（aw） was larger than 0.69;and the moisture content of the carrot puree film decreased slightly with the increase of the content of oregano oil,carvacrol,cinnamaldehyde,and citral. The carrot puree film can be used for food processing as edible package materials or coating materials.

关 键 词：胡萝卜膜 等温吸湿曲线 吸湿性能 

分 类 号：TS206.4[轻工技术与工程—食品科学]