充氮包装下榛子品质变化的动力学建模  

Kinetics Modeling of Hazelnut Quality Change under Nitrogen Packaging

作　　者：王鹤腾[1] 董静[1] 

机构地区：[1]哈尔滨商业大学,哈尔滨150028

出　　处：《包装工程》2012年第23期49-52,共4页Packaging Engineering

摘　　要：探索了不同包装方式对榛子品质变化的影响,结果表明充氮包装保鲜效果最好。建立了充氮包装下酸价、过氧化值随贮藏温度和时间变化的动力学模型,以控制榛子在贮藏过程中的品质和货架期。结果表明,随着贮藏时间的延长和贮藏温度的升高,榛子的酸价和过氧化值不断增加,普通包装增加最快,充氮包装由于良好的保鲜性能而增长较慢。酸价、过氧化值对一级化学反应模型和Arrhenius方程具有很高的拟合精度。The effect of packaging method on hazelnut quality was discussed. The results showed that nitrogen packaging has the best preservative effects. Kinetic models of peroxide value and acid value at different storage time and temperatures were established to predict and control the quality and shelf life of hazelnut during storage. The results showed that the peroxide value and acid value of hazelnut increases with storage time and storage temperature ; however, they increase slower because of good preservative performance of nitrogen packaging; the acid value and peroxide value has high fitting precision with the first order chemical reaction model and the Arrhenius equation.

关 键 词：榛子 动力学模型 氧化酸败 充氮包装 

分 类 号：TB487[一般工业技术—包装工程] TB485.2