| 微波辅助花生壳漂白工艺的研究 |
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| 引用本文： | 那广宁,张丁洁,赵杰,刘洪铭,丛靖晗,陈存坤.微波辅助花生壳漂白工艺的研究[J].食品研究与开发,2019,40(19):160-164. |
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| 作者姓名： | 那广宁 张丁洁 赵杰 刘洪铭 丛靖晗 陈存坤 |
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| 作者单位： | 沈阳工学院生命工程学院;国家农产品保鲜工程技术研究中心(天津)农业农村部农产品贮藏保鲜重点实验室天津市农产品采后生理与贮藏保鲜重点实验室 |
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| 摘 要： | 以过氧化氢与过氧乙酸混合液为漂白剂,微波辅助优化花生壳的漂白工艺。以色差仪检测色泽白度L值为考察指标,通过分析过氧化氢与过氧乙酸混合液中过氧化氢的体积分数、微波时间、微波功率和pH值4个因素对花生壳漂白效果的影响。通过Box-Behnken中心组合试验原理进行响应面分析,结果表明:过氧化氢体积分数30%、微波时间4min、微波功率为640W、pH值为8时漂白效果最佳。
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| 关 键 词： | 花生壳 过氧化氢 过氧乙酸 微波 漂白 |
| 收稿时间： | 2019/4/20 0:00:00 |
Study on Microwave-assisted Bleaching of Peanut Shell |
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| NA Guang-ning,ZHANG Ding-jie,ZHAO Jie,LIU Hong-ming,CONG Jing-han,CHEN Cun-kun.Study on Microwave-assisted Bleaching of Peanut Shell[J].Food Research and Developent,2019,40(19):160-164. |
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| Authors: | NA Guang-ning ZHANG Ding-jie ZHAO Jie LIU Hong-ming CONG Jing-han CHEN Cun-kun |
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| Affiliation: | (College of Life Engineering, Shenyang Institute of Technology, Fushun 113122, Liaoning, China;National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China) |
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| Abstract: | NA Guang-ning;ZHANG Ding-jie;ZHAO Jie;LIU Hong-ming;CONG Jing-han;CHEN Cun-kun(College of Life Engineering, Shenyang Institute of Technology, Fushun 113122, Liaoning, China;National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China) |
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| Keywords: | peanut shells hydrogen peroxide peroxyacetic acid microwave bleaching |
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