journal6 ›› 2006, Vol. 27 ›› Issue (2): 111-114.

• Chemistry and chemical engineering • Previous Articles     Next Articles

The Effects of Processing and Storage Conditions on the Disintegration Time Limit of Kiwi Seed Capsule


  1. (1.Institute of Food Science,Jishou University,Jishou  416000,Hunan China;2.Kiwi Fruit Industrialization Engineering Research Center of Hunan Province,Jishou  410076,Hunan China;3.Hunan Laodie Agricultural Technology Co.,Ltd,Jishou 416000,Hunan China)
  • Online:2006-03-25 Published:2012-09-16

Abstract: The essay gives a research on the effect of melting gelatine craft,thickness of capsule,dry environment and storage conditions on the disintegration time limit of kiwi seed oil capsule,and it also analyzes the influencing factors separately.The research results indicate,through avoiding the self-oxidizing of gelatine while processing and storage and controlling the thickness of capsule and moisture,the disintegration time limit of capsule can be controlled.

Key words: Kiwi seed oil capsule, disintegration time limit, gelatine, moisture

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