家电科技Issue(z1)：406-408,3.DOI:10.19784/j.cnki.issn1672-0172.2024.99.085
臭氧协同金属氧化物对泡菜净味效果的研究与应用
Research and application of ozone synergistic metal oxides on the taste purification effect of kimchi
曹衡 1陆涛 1陈开松1
作者信息
- 1. 长虹美菱股份有限公司 安徽 合肥 230601
- 折叠
摘要
Abstract
As a vegetable fermented product,kimchi contains a large number of volatile compounds,which can easily lead to a strong kimchi ordor in the refrigerator during storage,affecting the consumer experience.Study analyzes the volatile odor components of common kimchi and studies the synergistic effect of ozone and metal oxides on the taste purification of kimchi.Using a single system kimchi refrigerator as a carrier,a kimchi taste purification module is output to solve the problem of kimchi taste purification in the refrigeration compartment of kimchi refrigerators.The research results indicate that the synergistic effect of ozone and metal oxides has a significant deodorizing effect on the aroma of kimchi,and the deodorizing effect can meet the sensory requirements of consumers.关键词
泡菜/挥发性气味/臭氧/金属氧化物/净味Key words
Kimchi/Volatile odor/Ozone/Metal oxide/Odor purification分类
信息技术与安全科学引用本文复制引用
曹衡,陆涛,陈开松..臭氧协同金属氧化物对泡菜净味效果的研究与应用[J].家电科技,2024,(z1):406-408,3.
