应用灰色系统理论研究胡萝卜货架期的品质变化  

Research on Property Changes of Carrot Shelf-life with Grey Systems Theory

作　　者：姜松[1] 冯峰[1] 赵杰文[1] 

机构地区：[1]江苏大学食品与生物工程学院江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212013

出　　处：《食品科学》2007年第11期561-564,共4页Food Science

基　　金：国家自然科学基金资助项目(30370813)

摘　　要：本研究应用灰色系统理论及其方法,模拟货架期环境(恒温20℃、恒湿90%),做了胡萝卜贮藏的果肉和果心的TPA测试,进行了质地特性参数的分析研究,得出咀嚼性是胡萝卜货架期品质变化的"特征因子",并建立了基于咀嚼性的一阶灰色模型GM(1,1)和灰色预测模型,还通过论证与检验,确定了胡萝卜果心的灰色预测模型的准确性与可用性,从而为果蔬贮藏及货架期研究提供一个重要的认识工具。Grey systems theory and method were used here, the article simulated shelf-life entironment at （constant temperature 20℃, and constant humidity 90%, texture profile analysis（TPA） tests in sarcocarp and core, were carded out and the texture parameters studied chewiness is found to be the diagnostic gene of shelf-life property changes, with grey model GM（1,1） and grey forecasting model based on chewiness were thus established. The veracity and applicabilidy of the grey forecasting model of carrot core were confirmed through demonstration and test. This model and method can be taken as an important tool to understand the research results of fruit and vegetable storeage and shelf-life.

关 键 词：灰色系统理论 胡萝卜 货架期 TPA 品质 灰色模型 

分 类 号：TS201[轻工技术与工程—食品科学]