Weibull模型在板鸭货架寿命预测中的应用  

Application of weibull model to predict the shelf life of dry salted duck

作　　者：张丽平[1,2] 余晓琴[3] 童华荣[2] 

机构地区：[1]四川成都纺织高等专科学校染化系,成都610063 [2]西南大学食品科学学院,重庆400716 [3]四川省食品药品检验所,成都610036

出　　处：《食品科技》2010年第2期111-113,共3页Food Science and Technology

摘　　要：以重庆白市驿板鸭为研究对象,应用Weibull模型通过消费者对食品的接受性分析,来预测板鸭的货架寿命。板鸭分别在20、25、30℃下恒温连续贮藏,定期随机抽样进行感官和理化检验,应用危害分析对实验数据处理来得到预测模型,并对板鸭的货架寿命进行了预测。The dry salted ducks packaged well were stored at different storage temperatures. The effect of storage temperature （20, 25, 30 ℃） on the changes of sensory and physic-chemical quality were studied. The Weibull model was applied for predicting the shelf life of dry salted duck based on the sensory acceptability.

关 键 词：板鸭 货架期 Weibull模型 

分 类 号：TS257.7[轻工技术与工程—食品科学与工程]