茶苏打饼干货架寿命预测模型的建立  

Establishment of Shelf-life Prediction Model for Tea Soda Crackers

作　　者：李新旺[1] 张晶[1] 李雪影[1] 徐辉[1] 陆宁[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品科学技术学报》2015年第2期74-78,共5页Journal of Food Science and Technology

摘　　要：采用两种数学模型,即Arrhenius模型和Q10模型,预测茶苏打饼干的货架期并比较误差值,确定最优模型。以一级动力学理论为基础,研究了不同温度(24,34,44,54℃)储藏过程中,茶苏打饼干的过氧化值随时间的变化,利用Arrhenius方程和Q10方程建立储藏温度和过氧化值反应速率的关系,验证茶苏打饼干在28,38,48℃条件下的货架期并与真实值对比。结果表明Arrhenius模型的最大预测误差达到10.9%,Q10模型的最大预测误差为4.3%。因此,Q10模型可以较好地反应货架寿命和温度之间的关系。相比于Arrhenius模型,Q10模型的准确性更高,可以用来预测茶苏打饼干的货架期。Two mathematical models were used to predict the shelf life of tea soda crackers and compare error value and the optimal model was determined. Base on the theory of first-order kinetics model,the peroxide values of tea soda crackers stored at different temperatures（ 24,34,44,54 ℃） were studied.Moreover,the correlation between the storage temperature and reaction rate of peroxide value was established using the Arrhenius equation and Q10 equation and the shelf life of tea soda crackers stored at different temperatures（ 28,38,48 ℃） were compared with the real values. The results showed that the maximum prediction errors of the Arrhenius model and Q10 model were 10. 9% and 4. 3%. Therefore,the Q10 model could be used to establish the correlation between the shelf life and temperature. Compared with the Arrhenius model,the Q10 model had the higher precision to predict the shelf life of tea soda crackers.

关 键 词：动力学模型 过氧化值 货架期 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程] TS213.2[轻工技术与工程—食品科学与工程]