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Updated: Jun 29, 2025

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在真空浸的杏仁中确定浸参数和挥发性成分

Nurullah Demir1, Mehmet Alpaslan2

  • 1Department of Food Processing, Vocational School of Food, Agriculture and Livestock, Bingöl University, Bingöl, Türkiye.

Heliyon
|April 1, 2024
PubMed
概括

真空浸 (VI) 通过增加烯化合物来增强中等水分杏仁的香味特征. 这种食品加工技术对杏仁中的挥发性化合物产生了积极的影响,改善了它们的整体香味质量.

关键词:
水果的多孔性 果实的多孔性马拉提亚子是马拉提亚子的一种.在真空中浸浸.在真空中注入输液.挥发性物质 挥发性的物质

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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