食品工业科技2012，Vol.33Issue(17)：110-113,4.
真空干燥过程中甘蓝叶绿素降解动力学的研究
Kinetic modeling of chlorophyll degradation in cabbages during vacuum drying
摘要
Abstract
The chlorophyll degradation of cabbage was evaluated during vacuum drying, and the kinetic model of chlorophyll degradation was established.After the vacuum drying at different temperature,the color and chlorophyll content changed. Its chlorophyll degradation followed the first-order reaction with the activation energy of 15.gkJ/mol,following the kinetics model of C = C0/exp [5.1x t x exp （ - 1917/T） l .The kinetic model of chlorophyll degradation was validated by the experiments with the relative deviation of 6.21%.Therefore, the kinetic model of the cabbage chlorophyll was reliability.关键词
真空干燥/动力学/叶绿素/颜色变化/脱水甘蓝/活化能Key words
vacuum drying/kinetics/chlorophyll/color change/cabbage/activation energy分类
轻工纺织引用本文复制引用
王冬梅,马越,王丹,赵晓燕,张超,江连洲..真空干燥过程中甘蓝叶绿素降解动力学的研究[J].食品工业科技,2012,33(17):110-113,4.基金项目
现代农业产业技术体系专项资金 （）
北京市农林科学院科技创新能力建设专项（KJCX201102002）. （）
