摘要
研究甘蓝叶绿素在真空干燥过程中的降解规律,并建立其降解动力学模型。研究发现甘蓝在真空干燥过程中,叶绿素含量降低,颜色发生显著变化。其叶绿素降解符合一级反应动力学模型,降解活化能为15.9kJ/mol,降解模型为C=C0/exp[5.1×t×exp(-1917/T)],并对甘蓝叶绿素降解的模型进行验证,结果显示模型与实测值相对偏差仅为6.21%,该模型合理可信。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期110-113,共4页
Science and Technology of Food Industry
基金
现代农业产业技术体系专项资金(CARS-25-E-02)
北京市农林科学院科技创新能力建设专项(KJCX201102002)
