摘要
对番茄粉在不同的贮藏条件下（贮藏温度、湿度、包装材料以及不同的添加物）的非酶褐变动力学进行了研究。研究显示；亚硫酸氢钠对番茄粉的褐变影响很大，抗坏血酸在一定程度上也可抑制番茄粉的褐变，但氯化钠对番茄粉的褐变没有影响。番茄粉贮藏的温度和贮藏环境的湿度以及包装材料对番茄粉的褐变也有较大的影响。番茄粉的褐变遵循零级动力学反应。
The effects of storage conditions on non - en- zymic browning of tomato powder were investigated .NaHSO3 affected greatly the nonenzymatic rate of tomato powder, whereas NaCl had no effect on browning.Ascorbic acid and packaging also influenced the rate of browning of tomato pow- der as well as storage temperature and storage moisture. The nonenzymatie browning reaction followed zero-order Kinetics.
出处
《食品工业》
北大核心
2001年第5期24-26,共3页
The Food Industry
