摘要
研究了新疆番茄脱水过程中果皮颜色的变化规律,建立了多种颜色指标的动力学模型。新疆番茄脱水过程中最佳颜色指标是a值。根据实验数据采用数理统计的方法分别确立了各颜色模型的参数;参考速率变化常数(Kref)和反应活化能(Ea)
In this paper, equations have been derived related surface color to dehydraction time for XinJiang tomatoes. The a proved to be the best indicator of the color chang of dehydraction of XinJiang tomato fruit. The rate constant (Kref) and activation energy value(Ea) were calculated respectly.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第z1期74-77,共4页
Food Science
关键词
新疆番茄
果皮颜色
脱水动力学
模型
XinJiang tomato fruits
surface color
dehydraction kinetics
