摘要
以橙汁饮料为实验材料,采用调节温度、光照强度促使维生素C无氧降解的方法,探讨橙汁饮料中维生素C的无氧降解动力学,为预测包装中维生素C的损失提供理论依据。研究结果表明,温度对饮料中维生素C的无氧降解反应速率符合一级反应模型,而光照强度对其的反应速率符合零级反应模型,从而得到了一定温度下,光照对饮料中维生素C影响的动力学模型。
Using orange juice as test materials, changing the temperature and light intensities to cause the anaerobic degradation of vitamin C, the kinetics anaerobic degradation of vitamin C in orange juice was studied for providing a theoretical basis for predicting the loss of vitamin C in packaging. The results showed that the degradation of vitamin C in beverage affected by temperature followed first-order reduction model, and light intensity of the reaction rate followed zero-order reduction model. So we could determine dynamic model of effect on vitamin C in beverages by the illumination intensities.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期120-122,共3页
Science and Technology of Food Industry
基金
印刷包装材料与技术北京市重点实验室开放基金项目(KF200704)
关键词
维生素C
分解
动力学
橙汁饮料
温度
光照
vitamin C
decomposition
kinetics
orange juice
temperature
illumination
