首页> 外文期刊>Journal of Food Science >Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at subzero temperatures.
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Application of a modified Arrhenius equation for the evaluation of oxidation rate of sunflower oil at subzero temperatures.

机译:修改后的Arrhenius方程在评估零度以下温度下葵花籽油的氧化速率中的应用。

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Application of the Arrhenius equation for the prediction of oxidative reaction rate in frozen foods is often precluded because of deviations from linearity. These are mainly the result of the phase transitions of crystallizing components (i.e. water, lipids, sugar). In this study, the temp. dependence of lipid oxidation rate as affected by physical state was investigated. The physical state and the oxidation rate of sunflower oil were evaluated between -30degC and 60degC. In this temp. range, sunflower oil presents different solid-liquid ratios because of crystallization phenomena. A mathematical model accounting for both temp. and physical state was proposed to describe the kinetics of oxidation in the entire temp. range considered.
机译:由于线性误差,经常无法使用Arrhenius方程预测冷冻食品中的氧化反应速率。这些主要是结晶成分(即水,脂质,糖)的相变的结果。在这项研究中,温度研究了脂质氧化速率受物理状态的依赖性。在-30℃至60℃之间评估向日葵油的物理状态和氧化速率。在这个温度下。在此范围内,由于结晶现象,葵花籽油具有不同的固液比。解释两个温度的数学模型。提出了物理状态来描述整个温度下的氧化动力学。考虑范围。

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