摘要
探讨了超声波作用对胡萝卜汁中 β 胡萝卜素含量的影响。结果表明 ,超声波输出功率40 0W、超声时间 4s、间歇时间 3s、总工作时间 6min、料液比 (g∶mL) 1∶3、超声温度 40℃的条件下 。
In this paper, the effect of ultrasonic in improving the extraction of β carotene from carrot was studied. The research showed that the optimal conditions were as follows: the output power of ultrasonic being 400W, the treatment time of ultrasonic being 4s, the intermission time of ultrasonic being 3s, total time of ultrasonic being 6min, the ratio of material to liquid being 1∶3, the treatment temperature being 40℃. Under these conditions the effect of ultrasonic treatment was significant.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第7期17-20,共4页
Food and Fermentation Industries
基金
四川省教育厅自然科学基金重点资助项目 (No .川教计 2 0 0 3A1 2 8.西华大学 0 32 5 1 71 )
