文献类型： 外文期刊
作者： Wang, Dongmei 1 ; Jiang, Lianzhou 1 ; Zhao, Xiaoyan 2 ; Zhang, Chao 2 ; Ma, Yue 2 ;
作者机构： 1.NE Agr Univ, Dept Food Engn, Haerbin 150030, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Vegetable Res Ctr, Beijing 100097, Peoples R China
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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