Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 2
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- Pages.178-184
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- 1993
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- 0367-6293(pISSN)
Estimation of Kinetic Parameters of Nonenzymatic Browning Reaction Using Equivalent Time at Reference Temperarture with Linearly Increasing Temperature Profile
정속가열(定速加熱)조건에서 표준온도상당시간(相當時間)을 이용한 비효소적 갈색화 반응의 동력학 파라미터 추정(推定)
- Cho, Hyung-Yong (Department of Food Engineering, Yonsei University) ;
- Kwon, Yun-Joong (Department of Food Science and Technology, Kyonggi University) ;
- Kim, In-Kyu (Department of Food Engineering, Yonsei University) ;
- Pyun, Yu-Ruamg (Department of Food Engineering, Yonsei University)
- Published : 1993.04.01
Abstract
The procedure using equivalent time at reference temperature has been assessed for the estimation of kinetic parameters with experimental data. Kinetic studies of nonenzymatic browning reaction in model and food system were carried out with linearly increasing temperature method. These kinetic parameters, n,
식품의 품질변화에 미치는 온도의 영향을 분석하기 위한 kinetic parameters를 추정하는데 있어서 표준온도 상당시간이 유효함을 밝히기 위하여 비효소적 갈색반응 액체 모델 및 식품시스템을 직선적으로 온도를 증가시키는 조건