摘要
过氧化钙本身无毒,是绿色化工产品,一般过氧化钙是在低温下生产,能耗较高。文章通过在常温下制备的过氧化钙并作为保鲜剂,在室温下用对比试验法通过不同剂量的自制保鲜剂(过氧化钙)对苹果、提子保鲜。观察苹果、提子在保鲜过程中随着时间的推移在外观、失重率的变化,分析保鲜效果,从而确定最佳自制保鲜剂的用量。
CaO2 is non-toxicity and environmental friendly.It can be prepared under low temperature,but energy consumption is too much.One prepared CaO2 under room temperature which can be a fresh solvent.The comparative experiment is used to preserve fresh apple and grape by different amounts of self-made preservation of fresh solvent under room temperature.One can define the amount of fresh solvent by observing appearance,weight loss of the proposed fruits as a function of time.
出处
《实验科学与技术》
2010年第4期20-21,39,共3页
Experiment Science and Technology
关键词
自制保鲜剂
外观
失重率
self-made preservation of fresh solvent
appearance
weight loss
