摘要
以市售UHT乳为研究对象,应用Arrhenius模型通过对游离脂肪酸的分析,预测UHT乳的货架期。UHT乳分别在25、45℃环境下恒温储藏,并定期随机抽样进行感官检验和游离脂肪酸含量测定。应用Arrhenius方法分析用游离脂肪酸含量来预测样品货架期,并建立了模型。
This study applied free fat acid to determine of shelf-life, with UHT milk as experimental object. It also disscused the feasibility of applying Arrhenius analysis to determine the shelf-life as well as there liability analysis of commercial shelf-life. The UHT milk were stored at 25 ℃ and 45 ℃ respectively. The sensory evaluation and free fat acid tests were carried out at stated intervals.
出处
《食品科技》
CAS
北大核心
2009年第9期53-55,共3页
Food Science and Technology
