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| D值与Z值× | 美拉德反应动力学× | |
|---|---|---|
| 领域 | 食品科学 | 食品科学 |
| 方法族 | Process / pipeline | Process / pipeline |
| 起源年份≠ | 1923 | 1912 |
| 提出者≠ | Charles Olin Ball | Louis Camille Maillard |
| 类型≠ | Microbial Inactivation Kinetics | Non-Enzymatic Browning |
| 开创性文献≠ | Stumbo, C. R. (1973). Thermobacteriology in food processing (2nd ed.). Academic Press. link ↗ | Hodge, J. E. (1953). Chemistry of browning reactions. Journal of Agricultural and Food Chemistry, 1(15), 928-943. link ↗ |
| 别名≠ | decimal reduction time, thermal resistance | browning kinetics |
| 相关≠ | 3 | 2 |
| 摘要≠ | D-value (decimal reduction time) and Z-value characterize the thermal resistance of microorganisms in food. D-value is the time required at a specific temperature to reduce microbial population by 90% (one log unit). Z-value is the temperature change needed to reduce the D-value tenfold. Together, they enable food processors to design thermal processes ensuring microbial safety while minimizing nutrient loss. | Maillard Reaction Kinetics measures the rate of non-enzymatic browning when amino acids and reducing sugars react under heat. Understanding these kinetics enables optimization of flavor development, control of color changes during processing and storage, and prediction of product quality evolution. |
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