食品工业科技2012，Vol.33Issue(4)：378-382,5.
甜杏仁储藏过程中品质变化的研究
Study on the quality change of apricot kernels during storage
摘要
Abstract
Changes in water activity,fatty acids content,peroxide content and organoleptic quality of apricot kernels were investigated during accelerated storage experiments.Results showed that oxidative lipid peroxidation occurred during storage,and water content played an important role in this course.The results showed that the sample with 4.44% water content after vacuum storage had better properties than other samples.The values of POV and AV after storage were about 40% lower and the peroxidation speed was 12.30% lower than other samples.The study also proved that both too low and too high water content could accelerate the peroxidation process,and vacuum conditions could be effective in relieving the adverse effects of oxidative lipid peroxidation during the storage.关键词
甜杏仁/过氧化值/酸价/真空储藏Key words
apricot kernels/lipid peroxidation/acid value/vacuum storage分类
轻工纺织引用本文复制引用
任斯忱,申晓曦,李汴生,阮征,曾庆孝..甜杏仁储藏过程中品质变化的研究[J].食品工业科技,2012,33(4):378-382,5.基金项目
粤港关键领域重点突破项目 （）
