Effect of blanching on beta-carotene degradation of cabbages during drying
文献类型: 外文期刊
第一作者: Wang, Dongmei
作者: Wang, Dongmei;Jiang, Lianzhou;Zhao, Xiaoyan;Zhang, Chao;Ma, Yue
作者机构:
关键词: Kinetics;beta-carotene;Color change;Dehydration cabbage;Activation energy
期刊名称:ADVANCES IN CHEMICAL ENGINEERING, PTS 1-3
ISSN: 1022-6680
年卷期: 2012 年 396-398 卷
页码:
收录情况: SCI
摘要: The effect of blanching on beta-carotene degradation of cabbages during drying was evaluated, and the beta-carotene degradation was further simulated by a kinetic model. The beta-carotene content of the cabbages decreased when the drying time and temperature increased. The blanched cabbages hold the beta-carotene content and color of the cabbage as the unblanched one comparing with the un-blanched cabbages. The kinetic analysis showed the activation energy of the blanched and un-blanched cabbages was 14475.38 and 15429.36 J/mol, which was the main reason resulted in the mentioned results. Therefore, blanching helped to hold the beta-carotene content and color of cabbages.
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