摘要
本文对蒸发浓缩过程营养损失动力学进行了研究,建立了汽一液一固三相循环流化床蒸发器蒸发浓缩南瓜汁时胡萝卜素损失的动力学模型。实验结果表明:模型预测值与实验值吻合良好,该模型对工业生产有一定的应用价值。
We have studied nutritions degradation kinetics for evaporating concentration process in this paper, and set up thekinetics model of carotene loss during the process of evaporating pumpkin juice with circulating fluidized bed evaporator withthree-phase flow. Our experimental conclusion showed: The predicted values from the model agree very well with the measuredvalues, and this model has definite application values for industrial production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期46-49,共4页
Food Science
基金
天津市自然科学基金资助项目(003604211)
关键词
南瓜汁
蒸发浓缩
营养损失
动力学模型
pumpkin juice
evaporating concentration
nutrition loss
kinetics
