低水分食品中水分活度和水分含量与热失活动力学的关系
Relationships of Water Activity and Moisture Content to the Thermal Inactivation Kinetics of in Low-Moisture Foods.
作者信息
Garces-Vega Francisco J, Ryser Elliot T, Marks Bradley P
机构信息
1 Department of Biosystems and Agricultural Engineering, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48823-1323, USA.
2 Department of Food Science and Human Nutrition, Michigan State University, 524 South Shaw Lane, East Lansing, Michigan 48823-1323, USA (ORCID: https://orcid.org/0000-0003-3512-4356 [F.J.G.-V.], https://orcid.org/0000-0003-1337-2658 [E.T.R.]).
出版信息
J Food Prot. 2019 Jun;82(6):963-970. doi: 10.4315/0362-028X.JFP-18-549.
Water affects thermal inactivation kinetics of in low-moisture foods. Water activity and moisture content are both feasible predictors of heat resistance. Sorption state of food materials may affect heat resistance.
水会影响低水分食品中[具体物质]的热失活动力学。水分活度和水分含量都是耐热性的可行预测指标。食品原料的吸附状态可能会影响耐热性。
Zotero 插件