胡思卓,徐圆融,廖梅吉,王丹凤,焦顺山

• 1:上海交通大学农业与生物学院食品科学与工程系

摘要(Abstract)：

采用新型射频加热技术对辣椒粉进行处理,探讨不同射频处理条件对辣椒粉中辣椒素类物质含量和辣度的影响,并进一步研究辣椒粉不同初始水分含量的影响。研究结果表明:射频处理(70~90℃,0~5min)对辣椒粉中辣椒素类物质含量及辣度没有显著性影响(p>0.05),且不同初始水分活度(0.40,0.54,0.71)对其影响也不明显。该研究结果表明射频处理可以很好地保留辣椒粉的辣度,射频杀菌技术在辣椒粉杀菌方面具有良好的应用前景。

关键词(KeyWords)： 辣椒粉;射频;水分活度;辣椒素;辣度

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年项目(31401538);; 教育部第48批留学回国人员科研启动基金项目;; 上海交通大学青年教师科研启动基金项目

作者(Author): 胡思卓,徐圆融,廖梅吉,王丹凤,焦顺山

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