金瓶柿贮藏过程中硬度和可溶性固形物含量的动力学模型研究  

Study on the Kinetic Model of the Hardness and Soluble Solid Content during the Storage of Jinping Persimmon

作　　者：亓雪龙[1] 张倩[1] 秦志华[1] 陶吉寒[1] 

机构地区：[1]山东省果树研究所,山东泰安271000

出　　处：《山东农业大学学报（自然科学版）》2016年第1期15-18,共4页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：泰安市科技发展计划项目(201340629);山东省现代农业产业技术体系水果创新团队建设项目(SDAIT-03-022-11)

摘　　要：为掌握在不同温度下金瓶柿在贮藏过程中硬度和可溶性固形物的含量随贮藏时间变化规律,在Arrhenius动力学方程基础上,建立了硬度和可溶性固形物含量与温度和时间的动力学模型。结果表明：金瓶柿硬度随着贮藏时间的延长先升高后下降,可溶性固形物的含量随贮藏时间延长而降低,且贮藏温度越高,两个指标变化越明显。硬度和可溶性固形物含量对零级反应有较高的拟合精度。模型预测值与实测值的相对误差在10%以内,在273~291 K温度范围内,所建立的数学模型能较好地预测金瓶柿贮藏期间理化指标变化。In order to get the changing law of the hardness and soluble solid content in Jinping persimmon with time at different temperatures during the storage, this paper established a kinetic model including the hardness and soluble solid content with respect to storage time and temperature based on Arrhenius equation. The results showed that the hardness was increased at first and then decreased with storage time, while soluble solid content decreased with storage time. The two indices were accelerated at high temperature. The changes of the hardness and soluble solid content were precise to the zero order chemical reaction model. The relative error between the predicted and the measured values was less than 10%, which indicated that the established mathematical model could predict the physicochemical indices change of Jinping persimmon during the storage at temperatures ranging from 273 to 291 K.

关 键 词：金瓶柿 贮藏 硬度 可溶性固形物 动力学模型 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]