| 水分含量对微波干燥辣椒色泽的影响 |
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| 引用本文： | 杨咏鹃,丁筑红.水分含量对微波干燥辣椒色泽的影响[J].食品工业科技,2008(12). |
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| 作者姓名： | 杨咏鹃 丁筑红 |
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| 作者单位： | 贵州大学生命科学学院,贵州贵阳,550025 |
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| 基金项目： | 贵州省科技攻关项目
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贵州省科技攻关项目
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| 摘 要： | 辣椒是人们日常生活中常用的调味品,并且具有保健功效.不同水分含量的微波干燥辣椒,色泽不同.色泽是食品品质的重要鉴定指标之一.测定微波干燥过程中辣椒的色泽参数和水分含量,以此为依据建立相应的模型,为预测和控制辣椒色泽变化提供依据.
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| 关 键 词： | 辣椒 微波干燥 色泽 模型 |
Effect of water content on color in capsicum by microwave drying |
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| YANG Yong-juan,DING Zhu-hong.Effect of water content on color in capsicum by microwave drying[J].Science and Technology of Food Industry,2008(12). |
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| Authors: | YANG Yong-juan DING Zhu-hong |
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| Affiliation: | College of Life Science;Guizhou University;Guiyang 550025;China |
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| Abstract: | Capsicum is usually used for seasoning of foods in people's life,and it has sanitarian effect.Different water content has different color in capsicum of microwave drying.The color is one of food quality important appraisal targets.The capsicum color parameters and water content was determination in the process of microwave drying,as the basis for establishes of the corresponding model,provided a basis for the prediction and control of capsicum color changes. |
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| Keywords: | capsicum microwave drying color model |
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