澳洲坚果应用ASLT法预测食品保质期  

Prediction of Food Shelf Life of Macadamia Nuts by ASLT Method

作　　者：陈震东 CHEN Zhendong(Zhongshan Hongli Health Food Industry Research Institute Co.,Ltd.,Zhongshan 528400,China)

机构地区：[1]中山洪力健康食品产业研究院有限公司,广东中山528400

出　　处：《食品安全导刊》2022年第18期114-116,共3页China Food Safety Magazine

摘　　要：澳洲坚果素有“干果皇后”之称,其含有丰富的油脂及不饱和脂肪酸,储存时易氧化变质,温度、湿度、氧含量等因素都对保质期有影响,应用ASLT法可对澳洲坚果的保质期进行预测。本文对澳洲坚果应用ALST法预测保质期的原理进行简要阐述,并以Q_(10)法(阿伦尼乌斯模型)测试奶香味澳洲坚果的保质期。Macadamia nut is known as the “Queen of dried fruits”.It is rich in oil and unsaturated fatty acids,which is easy to be oxidized and deteriorated during storage.Temperature,humidity,oxygen content and other factors have an impact on the shelf life.ASLT method can be used to predict the shelf life of macadamia nut.In this paper,the principle of using alst method to predict the shelf life of macadamia nuts was briefly described,and the shelf life of milk flavored macadamia nuts was tested by Q_(10) method (Arrhenius model).

关 键 词：澳洲坚果 保质期预测 ALST法 Q_(10)法 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]