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首页> 外文期刊>Journal of Agricultural and Food Chemistry >EFFECT OF TEMPERATURE ON ISOBUTYRIC ACID LOSS DURING ROASTING OF CAROB KIBBLE
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EFFECT OF TEMPERATURE ON ISOBUTYRIC ACID LOSS DURING ROASTING OF CAROB KIBBLE

机译：温度对豆角菜焙烧过程中异丁酸损失的影响

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摘要

The high content of isobutyric acid in carob (Ceratonia siliqua L.) constitutes a handicap for some of its potential uses due to the undesirable smell produced by that compound. In this study the loss of isobutyric acid during roasting was approached by heating the carob kibble at temperatures from 120 to 180 degrees C in two local cultivars (Matalafera and Lisa). The initial content of isobutyric acid varied between 6.3 (Lisa) and 9.4 (Matalafera) g isobutyric acid/kg dry solid. Results showed that the process can be described by a diffusive model. The activation energy of the process is about 55 kJ/mol for both cultivars. [References: 21]
机译：角豆（Ceratonia siliqua L.）中异丁酸的含量高，由于该化合物产生不良气味，因此构成了其某些潜在用途的障碍。在这项研究中，通过在两个本地品种（Matalafera和Lisa）中将角豆粗粒在120至180摄氏度的温度下加热来解决烘烤过程中异丁酸的损失。异丁酸的初始含量在6.3（Lisa）和9.4（Matalafera）g异丁酸/ kg干固体之间变化。结果表明该过程可以用扩散模型来描述。对于两个品种，该过程的活化能均为约55kJ / mol。 [参考：21]

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