【作者】 黄彬红； 林婉瑜； 赖宜萍； 张惠； 林向阳；

【Author】 HUANG Binhong1,LIN Wanyu1,LAI Yiping1,ZHAGN Hui1,LIN Xiangyang1 (1.College of Biological Science and Engineering,Fuzhou University,Fuzhou 350108,China; 2.Department of Bioproducts and Biosystems Engineering,University of Minnesota,St.Paul MN 55108,China)

【机构】 福州大学生物科学与工程学院；

【摘要】 研究了四种包装形式的大杏仁在十种贮藏条件下游离脂肪酸含量的变化规律。经过360天的贮藏,结果表明:随着贮藏时间的增加,大杏仁中的游离脂肪酸含量逐渐上升,且贮藏的温度、相对湿度越高,杏仁中的游离脂肪酸含量上升的越快。杏仁的最佳贮藏方案为:杏仁采用PE密封包装,带皮整粒杏仁、脱皮整粒杏仁、切片杏仁在低温低湿(40/45)条件下游离脂肪酸含量基本不变,但基于能耗的考虑,建议在中温低湿(70/45)条件下贮藏。更多还原

【Abstract】 Study on the variation of the free fatty acids of four forms packaged of almond on ten different storage conditions.After 360 days storage,the results showed that:with the increases of storage time,the free fatty acids content of almond gradually increase,and the higher the temperature and relative humidity get,the faster the free fatty acids content of almond.The best storage option for the almond:almond should be PE sealed package.The free fatty acids contents are essentially the same on the low temperature and humidity (40/45) condition of skins whole almonds,blanched whole almonds and sliced almonds.But based on energy considerations,we recommend almond store on the middle temperature and humidity (70/45) condition.更多还原