期刊论文

中文

中国粮油学报

1003-0174

2023

38

10

15-21

10.3969/j.issn.1003-0174.2023.10.004

本校为第一机构

采用Schaal烘箱法加速氧化实验,分别测定经真空包装、真空脱氧包装、充氮包装和普通包装的咸干花生脂肪酸组成、色差、酸价和过氧化值等指标的变化,同时通过过氧化值来建立动力学模型以预测咸干花生的货架期。结果表明:真空包装、...展开更多 采用Schaal烘箱法加速氧化实验,分别测定经真空包装、真空脱氧包装、充氮包装和普通包装的咸干花生脂肪酸组成、色差、酸价和过氧化值等指标的变化,同时通过过氧化值来建立动力学模型以预测咸干花生的货架期。结果表明:真空包装、真空脱氧包装和充氮包装处理可有效延缓咸干花生脂肪氧化,抑制酸价和过氧化值的上升幅度。真空脱氧包装组货架期最长,为111 d;...

Using the Schaal oven method to accelerate the oxidation test,fatty acid composition,color,acid value,and peroxide value of salty peanut during storage after vacuum packaging,vacuum deoxidizing packaging,nitrogen-filled packaging and conventional packaging were determin...MORE Using the Schaal oven method to accelerate the oxidation test,fatty acid composition,color,acid value,and peroxide value of salty peanut during storage after vacuum packaging,vacuum deoxidizing packaging,nitrogen-filled packaging and conventional packaging were determined respectively,and a kinetic model was established ...