中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 桃汁热处理过程中非酶褐变动力学研究 食品科学 2014,35 (1) 50-55
Position: Home > Articles > Kinetic Study of Non-enzymatic Browning of Peach Juice during Thermal Treatments FOOD SCIENCE 2014,35 (1) 50-55

桃汁热处理过程中非酶褐变动力学研究

作  者：
阮卫红;邓放明;毕金峰;刘璇;焦艺;吴昕烨
单  位：
中国农业科学院农产品加工研究所;湖南农业大学食品科学技术学院
关键词：
桃汁;热处理;非酶褐变;动力学;色泽
摘  要：
桃汁在热处理过程中极易发生褐变反应,通常将褐变度和色值L*作为评价桃汁褐变程度的指标。通过测定和分析桃汁在热处理(80、90℃和100℃)过程中的相关指标发现,桃汁的褐变度分别上升了0.185、0.221和0.276,L*值分别下降了4.22、5.74和7.53,Chroma值和Hue值在热处理过程中逐渐变小,褐变指数不断增大;用零级、一级和联合动力学模型拟合各指标的动态变化的研究发现,联合动力学模型可以更好地表示褐变度和色值的动态变化(R2>0.823);热处理过程中VC含量不断减少,符合零级反应动力学模型(R2>0.894);5-羟甲基糠醛含量不断增加,符合联合动力学模型(R2>0.905),且在各个热处理的温度条件下5-羟甲基糠醛的生成与褐变度的变化表现出二次项关系(R2>0.940)。
译  名：
Kinetic Study of Non-enzymatic Browning of Peach Juice during Thermal Treatments
作  者：
RUAN Wei-hong;DENG Fang-ming;BI Jin-feng;LIU Xuan;JIAO Yi;WU Xin-ye;College of Food Science and Technology,Hunan Agricultural University;Key Laboratory of Agro-products Processing,Ministry of Agriculture,Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences;
关键词：
peach juice;;thermal treatment;;non-enzymatic browning;;kinetics;;colour
摘  要：
Non-enzymatic browning easily takes place during thermal treatment of peach juice. Browning degree and the colour parameter L* are usually used as indexes to evaluate non-enzymatic browning. The indexes during thermal processing at different temperatures 80, 90 ℃ and 100 ℃ for peach juice were investigated. The results showed that with increasing temperature, the browning degree was increased by 0.185, 0.221 and 0.276, whereas the L* value was decreased by 4.22, 5.74 and 7.53, respectively. Both the chroma value and Hue angle were gradually decreased. The browning index(BI) was increased as the temperature increased. Various kinetic models including zero-order kinetic, first-order kinetic and combined kinetic models were employed to fit the experimental data. The results showed that the combined kinetic model was a better one for describing the dynamic changes in browning degree and colour value, as compared to the other two models(R2> 0.823). Furthermore, the declined vitamin C content during thermal processing could be accurately described by the zeroorder kinetic model(R2>0.894). Meanwhile, the combined kinetic model(R2>0.905) could properly express the gain of 5-hydroxymethylfurfural contents. The relationship between 5-hydroxymethylfurfural and browning degree was satisfactorily fitted by means of quadratic model(R2>0.940) at three different temperatures.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46