摘要
通过对乳饮料(核桃乳)不同温度条件下的贮藏试验,利用硫代巴比妥酸方法测试脂氧化程度,分析了温度对核桃乳中脂肪氧化的影响特性。脂氧化的反应动力学符合一级反应,分析并研究了温度对氧化速率的影响,并进一步确定了基于脂氧化的货架寿命预测模型。
Walnut milk was stored under temperature and lipid oxidation in walnut milk was tested thiobarbituric acid reaction method. The influence of temperature on lipid oxidation in walnut milk was analyzed. It was founded that the reaction Kinetics of lipid oxidation is in line with reaction- Ⅰ . The influence of temperature on lipid oxidation rate was analyzed and the shelf life prediction model based on lipid oxidation was established.
出处
《包装工程》
CAS
CSCD
北大核心
2009年第8期25-27,共3页
Packaging Engineering
作者简介
李颜丽（1984-），女，山东潍坊人，江南大学硕士生，主攻食品包装。
