胡萝卜汁蒸发浓缩过程动力学研究

Study on the Dynamics in the Process of the Carrot Juice Evaporating Concentration

通过对胡萝卜汁蒸发浓缩过程动力学的研究,建立了β胡萝卜素损失与料液中可溶性固形物含量、液料温度之间的动力学模型,为实现其在生产过程的在线检测,有效控制β胡萝卜素的损失,提供了理论依据和数据支持。

The dynamics in the process of carrot juice evaporating concentration process were studied in this paper. The dynamic model among the loss of β-carotene and the content of solubility solids and the temperature of the liquid and material in carrot juice evaporating concentration process were established, which provided the theoretical evidence and the data for the on-line detection and the control of β-carotene in industrial production.