摘要
探讨了草莓在75、80、85、90、95℃漂烫过程中过氧化物酶和V C的变化规律,建立热降解动力学方程。结果表明:草莓漂烫过程中过氧化物酶和V C热降解均符合一级动力学模型,草莓中的过氧化物酶热降解活化能为74.05 kJ/mol,其动力学模型预测值与真实值的平均误差1.53%。而草莓中Vc热降解活化能为54.68 kJ/mol,其动力学模型预测值与真实值的平均相对误差为2.9%,两个模型合理可信。
A kinetic model was proposed for evaluating the degradation of POD and Vc in strawberry during blanching process. Strawberries was blanched at 75,80,85,90,95 ℃,respectively. POD and Vc degradation was fitted to first-order reaction model with an activation energy of 74. 05 kJ / mol and 54. 68 kJ / mol respectively. The kinetic model of POD and Vc degradation was validated with a relative error of 1. 53% and 2. 9% respectively in comparison with the actual values.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第11期77-80,共4页
Food and Fermentation Industries
