| 食品液体(南瓜汁)蒸发浓缩过程动力学研究 |
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| 引用本文： | 高丽兰,刘振义,李丁,宋继田,赵鸿汉.食品液体(南瓜汁)蒸发浓缩过程动力学研究[J].食品科学,2004,25(1):46-49. |
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| 作者姓名： | 高丽兰 刘振义 李丁 宋继田 赵鸿汉 |
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| 作者单位： | 天津科技大学机械工程学院 |
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| 基金项目： | 天津市自然科学基金资助项目(003604211) |
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| 摘 要： | 本文对蒸发浓缩过程营养损失动力学进行了研究,建立了汽一液一固三相循环流化床蒸发器蒸发浓缩南瓜汁时胡萝卜素损失的动力学模型。实验结果表明:模型预测值与实验值吻合良好,该模型对工业生产有一定的应用价值。
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| 关 键 词： | 南瓜汁 蒸发浓缩 营养损失 动力学 |
| 文章编号： | 1002-6630(2004)01-0046-04 |
Kinettes Study of Food Liquid(Pumpklnjuice)during Evaporating Concentration Process |
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| GAO Li-lan,LIU Zhen-yi,LI Ding,SONG Ji-tian,ZHAO Hong-han.Kinettes Study of Food Liquid(Pumpklnjuice)during Evaporating Concentration Process[J].Food Science,2004,25(1):46-49. |
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| Authors: | GAO Li-lan LIU Zhen-yi LI Ding SONG Ji-tian ZHAO Hong-han |
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| Affiliation: | College of Mechanical Engineering, Tianjin University of Science and Techology |
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| Abstract: | We have studied nutritions degradation kinetics for evaporating concentration process in this paper, and set up thekinetics model of carotene loss during the process of evaporating pumpkin juice with circulating fluidized bed evaporator withthree-phase flow. Our experimental conclusion showed: The predicted values from the model agree very well with the measuredvalues, and this model has definite application values for industrial production. |
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| Keywords: | pumpkin juice evaporating concentration nutrition loss kinetics |
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