安徽农业科学2011，Vol.39Issue(30)：18970,18984,2.
食品脱氧剂配比的优化
The Optimal Selection of Food Deoxidizer
摘要
Abstract
[Objective] The research aimed to study the best deoxidation effect of food deoxidizer. [ Method ] The deoxidation effect of the iron -based deoxidizers with different mixture proportions under the same conditions was compared and the effect of the activation of iron powder on deoxidation effect was compared. [ Result] The best proportion was 0. 3 g activated iron powder, 0.1 g diatomite, 1 g Na2CO3 · 10H2O, 0.2 g NaCl. [Conclusion] The best proportion of food deoxidizer was obtained by the study.关键词
铁系脱氧剂/食品保鲜Key words
Iron-based deoxidizer/ Food preservation分类
农业科技引用本文复制引用
罗艺..食品脱氧剂配比的优化[J].安徽农业科学,2011,39(30):18970,18984,2.
