食品与发酵工业2009，Vol.35Issue(11)：168-171,4.
花椰菜在不同贮藏温度下的品质变化及货架期预测
The Quality Changes of Broccoli Stored at Different Temperatures and Its Shelf Life Prediction
摘要
Abstract
Broccoli is nutritious and tasty.In this study,Broccoli was stored at 0℃,6℃,24℃ respectively.The sensory quality,water loss and ascorbic acid content were measured at various time intervals to study the effects of temperature on the quality of broccoli.It was found that the degradation of ascorbic acid content followed the first order reaction kinetics.The activation energy of ascorbic acid was determined.Taking 50% ascorbic acid loss as the threshold,a mathematic model for predicting the shelf life of broccoli was established.关键词
花椰菜/动力学反应/贮藏温度/货架期Key words
broccoli/kinetic reaction/storage temperature/shelf life分类
轻工纺织引用本文复制引用
宋晨,刘宝林,王欣,董庆利,孙雅琼..花椰菜在不同贮藏温度下的品质变化及货架期预测[J].食品与发酵工业,2009,35(11):168-171,4.基金项目
教育部新世纪优秀人才计划(07-0559).上海高校东方学者计划,国家自然科学基金项目(30800864) （07-0559）
