EVALUATION OF KINETIC-MODEL FOR REACTIONS IN MOISTURE-SENSITIVE PRODUCTS USING DYNAMIC STORAGE CONDITIONS

被引：16

作者：

MIZRAHI, S

KAREL, M

机构：

[1] The Dept. of Nutrition & Food Science, Massach Usetts Institute of Technology, Cambridge, Massachusetts

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02409.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method using continuously changing moisture content and temperature was developed for evaluating the kinetics of deterioration in moisture‐sensitive products. The method can be applied to cases where the order of the reaction is known and the rate is dependent on water content and temperature. The kinetic parameters are calculated from the extent of deterioration, which is monitored in a product under continuously changing conditions. The accuracy of the method depends on the sensitivity of the analytical techniques used as well as on the proper selection of experimental conditions. The expected accuracy is adequate, but inferior to the traditional constant‐moisture/constant‐temperature kinetic tests. Copyright © 1978, Wiley Blackwell. All rights reserved

引用

页码：750 / 753

页数：4

共 7 条

[1]

[Anonymous], 1975, OFFICIAL METHODS ANA

[2]

DIXON W.J., 1975, BMDP BIOMEDICAL COMP

[3] FEASIBILITY OF ACCELERATED TESTS FOR BROWNING IN DEHYDRATED CABBAGE [J].