作　　者： ; ; ; ; ;

机构地区： 新疆大学化学化工学院

出　　处： 《食品工业科技》 2011年第3期340-342,346,共4页

摘　　要： 采用物理化学方法对亚硫酸法和有机酸法制备的固体ClO2保鲜剂安全性进行评价,测定固体ClO2保鲜剂的熔点、燃烧点、燃烧热、热分析等理化指标。结果表明:亚硫酸盐法比有机酸法制得的固体ClO2保鲜剂具有更高的燃烧热、熔点,且热量释放较小。亚硫酸盐法制备的固体ClO2保鲜剂的燃烧热比有机酸法高70℃左右,产品的稳定性也显著提高,稳定存放期延长,提高了固体ClO2保鲜剂在果蔬运输和贮藏保鲜中的安全性。 Solid chlorine dioxide was applied to fruits and vegetables preservation during storage and marketing.In this paper,the following safety quality parameters were determined of solid ClO2 preservative： Melting point, Burning point,Heat of combustion,Thermal analysis.The solid ClO2 preservative showed high burning point,good stability,long-term storage.The burning point that prepared by the method of sulfite was increased about 70℃ to the method of organic acid.The result showed that sulfite generated ClO2 gas had good safety. Applications problems of the solid ClO2 preservative was solved in the fruits and vegetables,transportation and storage.

关 键 词： 安全性 保鲜剂 熔点 热分析

领　　域： [轻工技术与工程] [轻工技术与工程]