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不同呈现形式的特种咖啡的多降解动力学

Frank Fernandez-Rosillo¹, Eliana Milagros Cabrejos-Barrios¹, Segundo Grimaldo Chávez-Quintana²

¹Grupo de Modelamiento y Simulación de Procesos en la Industria Alimentaria, Instituto de Investigación de Ciencia de Datos, Universidad Nacional de Jaén, Cajamarca 06800, Peru.

Foods (Basel, Switzerland)

|November 13, 2025

概括

咖啡聚醇随着时间的推移而降解,降解动力学遵循零阶反应. 包装对聚烯的保留有重大影响,真空密封和三层为绿色,烤和磨砂咖啡豆提供了最佳的保护.

科学领域:

食品化学食品化学
化学动力学化学动力学
基于植物的生物活性物.

背景情况:

多是关键的植物化合物,咖啡是重要的饮食来源.
了解多稳定性对于保持咖啡质量和健康益处至关重要.

研究的目的:

研究各种咖啡形式 (绿色,烤制,磨砂) 中的多醇降解动力学.
评估不同类型的包装对加快储存下的多稳定性的影响.
为了确定温度对降解率的影响,并估计保质期.

主要方法:

咖啡样品 (绿色,烤,磨) 在加快条件下 (40,50,60°C) 在八种不同的包装类型中储存.
用化学动力学建模聚降解动力学,确定反应顺序并应用阿雷尼乌斯模型.
计算了速率常数 (k),激活能量 (Ea) 和半衰期. 预测的保质期是在25°C.

主要成果:

聚醇降解在所有条件下都遵循零级动力学.
降解速率常数 (k) 在0.437至9.534天-1 (40-60°C) 之间,激活能量 (Ea) 在49.321至118.04kJ·mol-1.4之间.
随着温度的增加,聚烯的保留量显著下降. 真空包装和带的三层片提供了更好的保护.

结论:

包装材料对于咖啡中多的保存至关重要.
真空密封的绿豆 (27.16个月),真空密封的烤豆 (3.14个月) 和三层中的磨咖啡 (40.21个月) 在25°C下预测的最长的保质期.
优化包装对于保持咖啡产品中生物活性化合物的完整性至关重要.

关键词:

阿雷尼乌斯 (Arrhenius) 是一个古老的科学家.加速储存是加速储存的一种方式.激活能量是什么激活能量是什么衰变常数是一种衰变常数.半衰期半衰期半衰期聚醇是一种多醇.反应的顺序反应的顺序特别咖啡特别咖啡特别咖啡

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