风味花生粉基于温度变化的氧化货架寿命预测  

Modeling of Lipid Oxidation and Storage Life Prediction of Aroma Peanut Flour

作　　者：焦健 向传万 

机构地区：[1]丰益(上海)生物技术研发中心有限公司,上海200137

出　　处：《食品工业》2012年第10期1-4,共4页The Food Industry

摘　　要：通过设定两个温度(40℃,60℃)对风味花生粉进行加速氧化试验,研究该过程中风味花生粉的过氧化值及感官品质随储藏时间的变化规律及其动力学特性。结合Arrhenius动力学方程,建立过氧化值与储藏时间、储藏温度之间的动力学模型,以预测常温下(25℃)风味花生粉的保质期。结果表明,风味花生粉在25℃条件下保藏的理论货架寿命是87 d。并且通过验证确认了该预测模型的准确性。The time-course of lipid oxidation determined by peroxide value and the sensory quality of peanut flour stored at different temperatures （40 ℃, 60 ℃） were evaluated. The separate kinetic models of peroxide value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict the shelf life of peanut flour in room temperature （25℃）. The results indicated that the shelf of peanut at 25 ℃ was 87 d, and the prediction model was verified to be accurate.

关 键 词：风味花生粉 ARRHENIUS 货架期 

分 类 号：TS207.3[轻工技术与工程—食品科学]