摘要
用差示扫描量热法(DSC)和热重法(TG)研究了干姜粉末的热性质,加热温度为室温至500℃,加热速率5℃·min-1和10℃·min-1,测定氛围为静态空气。实验发现:超过40℃时,干姜粉末中的挥发成分和湿存水有明显损失,超过250℃时热分解。建议干姜粉末应在40℃以下密闭保存,可用于汤料类调味和烧烤类调味。
The thermal properties of dried ginger power was studied by DSC method and TG method form room temperature to 500℃ temperature in the static air.Heating rate was 5℃·min~-1 and 10 ℃ in the experiments.The volatile and water in the dried ginger power will be lost gradually when the temperature is over 40℃.It can be oxidized gradually over 250 ℃ in air.Therefore,dried ginger power should be preserved under 40 ℃.It can be used for soup and bakery appropriately.
出处
《中国调味品》
CAS
北大核心
2004年第8期21-22,7,共3页
China Condiment
基金
湖北省教育厅重点科研项目 (2 0 0 3X0 2 3 )
