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首页> 外文期刊>Journal of Food Science and Nutrition >Volatile Discrimination of Irradiated and Fumigated White Ginseng Powders at Different Storage Times and Temperatures Using the Electronic Nose
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Volatile Discrimination of Irradiated and Fumigated White Ginseng Powders at Different Storage Times and Temperatures Using the Electronic Nose

机译:电子鼻在不同储存时间和温度下挥发和熏蒸的白参粉的挥发性鉴别

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摘要

The pattern of volatile emissions from white ginseng powders (WGP) that were treated with selected preservatives was investigated during 5-months of storage (at -10 and 25°C) by an electronic nose system equipped with 12 metal-oxide sensors. WGP weretreated with gamma radiation at 5 kGy, commercial methyl bromide (MeBr), and phosphine fumigations. Electronic nose differentiated the volatile patterns of the WGP with each different preservative treatment. In addition, each volatile pattern was affected by both storage time (1, 2 and 5 months) and temperature (-10 and 25°C). After 5-months of storage, the least change of volatile patterns was observed from WGP fumigated with phosphine at -10°C. The result also showed that volatile changes in WGP were much more affected by storage time than by storage temperature.
机译:通过配备12个金属氧化物传感器的电子鼻系统,在储存5个月(-10和25°C)期间,研究了用精选防腐剂处理过的白参粉(WGP)挥发释放的模式。用5 kGy的γ射线,商业甲基溴(MeBr)和膦熏蒸处理WGP。电子鼻通过每种不同的防腐剂处理来区别WGP的挥发性模式。此外,每种挥发性模式都受储存时间(1、2和5个月)和温度(-10和25°C)的影响。储存5个月后,在-10°C下用磷化氢熏蒸的WGP观察到挥发性模式变化最小。结果还表明,WGP中的挥发性变化受存储时间的影响远大于受存储温度的影响。

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