摘要
以桃汁为试验介质,对其蒸发过程中芳香成分的变化规律进行研究,分析热力浓缩过程中芳香成分变化的主要影响因素。通过建立恒容热过程中桃汁芳香成分的动力学模型,得出桃汁中芳香物变化的准数关联式,该经验关联式可为热管式蒸发器的开发设计以及果汁热力浓缩参数优化提供参考依据。
Peach juice was taken as experimental material,built up a dynamics model of peach juice aroma during the constant volume heat process and studied the loss of aroma during evaporating,analyzed the main factors that affect the loss of aroma in evaporating process.Obtained the experimental relating formula and provided some help on designing new evaporator and optimizing fruit concentrating techniques.
出处
《食品与机械》
CSCD
北大核心
2012年第2期3-5,共3页
Food and Machinery
基金
天津科技大学自然基金项目(编号:20100225)
关键词
桃汁
蒸发浓缩
变化动力学
芳香物
peach juice
evaporation and concentration
loss dynamics
aroma
