摘要
通过设定两个温度(40℃,60℃)对风味花生粉进行加速氧化试验,研究该过程中风味花生粉的过氧化值及感官品质随储藏时间的变化规律及其动力学特性。结合Arrhenius动力学方程,建立过氧化值与储藏时间、储藏温度之间的动力学模型,以预测常温下(25℃)风味花生粉的保质期。结果表明,风味花生粉在25℃条件下保藏的理论货架寿命是87 d。并且通过验证确认了该预测模型的准确性。
The time-course of lipid oxidation determined by peroxide value and the sensory quality of peanut flour stored at different temperatures （40 ℃, 60 ℃） were evaluated. The separate kinetic models of peroxide value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict the shelf life of peanut flour in room temperature （25℃）. The results indicated that the shelf of peanut at 25 ℃ was 87 d, and the prediction model was verified to be accurate.
出处
《食品工业》
北大核心
2012年第10期1-4,共4页
The Food Industry
