盐渍榨菜货架期预测动力学模型研究  

Shelf Life Prediction Kinetic Model of Pickled Tuber Mustard

作　　者：熊发祥[1] 但晓容[1] 邓冕[1] 刘琨[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品科学》2010年第5期116-120,共5页Food Science

摘　　要：以盐渍榨菜为研究对象,研究盐渍榨菜在光照强度4000lx、空气湿度80%RH、不同贮藏温度(5、25、37℃)条件下,盐渍榨菜的感官品质、脆度、菌落总数随贮藏时间的变化规律。运用Arrhenius方程分别建立盐渍榨菜脆度、菌落总数与贮藏温度、时间之间的品质动力学模型,得到的盐渍榨菜货架期预测模型为:y=238.57e-0.0162x(R2=0.9853);实验表明,盐渍榨菜品质变化动力学模型有较高的拟合精度(R2>0.95),可准确地预测盐渍榨菜的货架期。In this study, pickled tuber mustard was used as the experimental subject to deal with the changes of its sensory quality, crispness and total number of colonies during storage at different temperatures （5, 25 or 37 ℃） and constant illumination intensity of 4000 lx and constant relative humidity of 80%. Kinetic models were developed for crispness or total number of colonies as a function of storage time and temperature based on Arrhennius equation, and a shelf life prediction kinetic model was determined as follows： y = 238.57e-0.0162x （R2 = 0.9853）. This model was shown to have a high fitting accuracy and exhibit a good reliability in predicting the shelf life of pickled tuber mustard products.

关 键 词：盐渍榨菜 货架期 预测模型 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]