| 化学动力学法预测炒制葵花籽货架期 |
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| 引用本文： | 冯玉超,何宇,于金池,赵婉舒,刘志明.化学动力学法预测炒制葵花籽货架期[J].黑龙江八一农垦大学学报,2016(5):63-67. |
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| 作者姓名： | 冯玉超 何宇 于金池 赵婉舒 刘志明 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319 |
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| 基金项目： | 黑龙江省大学生创新创业训练计划项目(预测熟制油料种籽货架期的化学热力学与动力学耦合技术研究201410223015)。 |
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| 摘 要： | 用化学动力学法以过氧化值为表征参数预测几种贮存条件下炒制葵花籽货架期。以生葵花籽为原料,炒制后去壳,分别在4℃、25℃和40℃温度及10.5 k Pa和21.0 k Pa氧分压条件下贮存,测定贮存期间其过氧化值变化,进行动力学回归,求算化学反应动力学参数,进而结合感官评定预测炒制葵花籽的货架期。结果表明,葵花籽仁油脂氧化劣变呈一级化学反应特征,反应速率常数随温度的升高而增大,半衰期随温度的升高而下降,用过氧化值预测的货架期与感官评定结果接近。研究证明,用过氧化值法可预测炒制葵花籽的货架期,在低温、低氧分压贮存条件下可延长炒制葵花籽的货架期。
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| 关 键 词： | 化学动力学 炒制葵花籽 货架期 过氧化值 |
Shelf Life Prediction of Fried Sunflower Seeds by Chemical Dynamics Method |
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| Abstract: | Shelf life of fried sunflower seeds was predicted by chemical dynamics method using peroxide value as characteristic pa-rameter under several kinds of storage condition. Fried raw sunflower seeds without the shell,stored under three temperature ( 4℃, 25 ℃ and 40 ℃)and two oxygen partial pressure (10.5 kPa and 21.0 kPa)respectively,the change of peroxide value was deter-mined during storage,made dynamic regression,and calculated kinetic parameters of chemical reaction,then,predicted shelf life of fried sunflower seeds combined with sensory evaluation. The results showed that oxidation deterioration of sunflower seed kernel oil accorded with characteristics of first-order chemical reaction,the reaction rate constant increased with the rise of temperature,the half-life dropped with the rise of temperature,prediction results of shelf life with peroxide value were closed to the shelf life of sen-sory evaluation. The research proved that peroxide value method could predict shelf life of fried sunflower seeds. The shelf life of fried sunflower seeds could be extended under storage conditions in low temperature and low oxygen partial pressure. |
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| Keywords: | chemical kinetics fried sunflower seeds shelf life peroxide value |
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