基于Global Stability Index(GSI)理论的水煮笋软罐头货架期预测  

Shelf life prediction for boiled bamboo shoots in flexible retort pouches based on Global Stability Index(GSI) theory

作　　者：潘梦篧 卢立新 唐亚丽 王军[1,2] 

机构地区：[1]江南大学,江苏无锡214122 [2]中国包装总公司食品包装技术与安全重点实验室,江苏无锡214122

出　　处：《食品工业科技》2013年第17期86-90,共5页Science and Technology of Food Industry

基　　金：江苏省高校科研成果产业化推进工程项目(JHB2012-25);江南大学创新团队项目(2009CXTD01)

摘　　要：应用食品货架期预测新方法—Global Stability Index(GSI)进行水煮笋软罐头基于综合品质指标的保质期预测。基于恒温加速实验测定分析产品于23、33、43℃储藏温度下的品质变化规律,以色泽、可溶性蛋白质和维生素C作为水煮笋的关键质量指标,应用GSI理论描述产品基于多指标的综合劣变过程,获得不同温度下GSI值的变化趋势。结果表明,水煮笋软罐头GSI值的下降符合零级反应动力学。使用阿伦尼乌斯方程建立GSI货架期预测模型,并表征模型参数,计算出20℃下产品的保质期约为186d。经过理论预测与实验对比,得到的GSI值相对误差在22%以下,证明了该货架期预测方法的可靠性。A new shelf life predicting method for food-Global Stability Index（GSI）was applied to the shelf life prediction for the bamboo shoots packaged in flexible retort pouches based on the global multi-quality indexes. Quality degradation trend of the products was monitored via accelerating testing with constant temperature at 23, 33 and 43℃.The color, soluble protein and vitamin C were regarded as the critical quality indexes of boiled bamboo shoots.The quality degradation process based on total indexes of products was described by the GSI theory.And the GSI values changing trend under different temperature was obtained.It was found that the GSI values changed in line with zero-order reaction kinetics.The GSI shelf life prediction model was established by Arrhenius equation and the corresponding factors in the model were defined.The products shelf life at 20℃ was calculated,which was around 186d.At last,the prediction model was validated.All of the relative errors between the predicted and tested GSI values were below 22.% ,which confirmed that the Prediction model was valid.

关 键 词：水煮笋 品质 温度 货架期预测 综合品质稳定性指数(GSI) 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程]