摘要
用差示扫描量热法(DSC)和热重法(TG)研究了孜然粉末的热性质,加热温度为室温至600℃,加热速率为5℃.min^(-1)和10℃·min^(-1),测定氛围为静态空气。实验发现:超过42℃时,孜然粉末中的挥发成分和湿存水有明显损失,超过160℃时热分解。建议孜然粉末应在42℃以下密闭保存,用于汤料类调味比烧烤类调味更好。
DSC and TG methods studied the thermal properties of Cuminum Cyminum L powder. With a 600℃ room temperature in the static air, in the experiment, heating rate is 5℃·min^(-1) and 10℃·min^(-1). The volatile and water in the cuminum cyminum L powder will lose gradually when the temperature is over 42℃. It will be oxidized gradually over 160℃ in the air. Therefore, cuminum cyminum L should be preserved under 42℃. It is better used for soup than bakery.
出处
《江苏调味副食品》
2004年第5期9-10,24,共3页
Jiangsu Condiment and Subsidiary Food
基金
湖北省教育厅重点科研项目(2003X023)
