食品工业科技Issue(11)：117-119,122,4.
热处理对鸭梨汁色泽和稳定性影响研究
Effect of thermal treatment on stability and color of Yali pear juice
摘要
Abstract
Effect of thermal treatment on stability and color of Yali pear juice and the quality changes during storage at 4℃ were researched.Results were as follows：Thermal treatment reduced L values and increased ΔE values of the pear juice significantly（p0.05）.The transmittance rate of light of yali pear juice decreased differently after thermal treatment and the first-order mode could used to describe greatly the change of L values.Stability and color of Yali pear juice changed with different degrees when stored at 4℃ for four weeks（p0.05）.It indicated that Yali pear juice had significant difference on stability and color with varied thermal treatment conditions（p0.05）.关键词
热处理/鸭梨汁/品质/一级反应动力学Key words
heat-treatment/Yali pear juice/quality/first-order reaction kinetic mode分类
轻工纺织引用本文复制引用
李思越,钟葵,黄文..热处理对鸭梨汁色泽和稳定性影响研究[J].食品工业科技,2011,(11):117-119,122,4.基金项目
博士点基金新教师项目 （）
